Publication
Flavor, color and texture of peanuts treated with hydrogen peroxide
Details
Author(s):
MRS Clavero; YC Hung; LR Beuchat; T Nakayama
Type of Document:
Scholarly Article
Publisher/Journal:
Peanut Science
Date of Publication:
n.d.
Place of Publication:
Not Available
Description
Abstract: The effect of hydrogen peroxide treatment on the flavour quality, texture and colour of aflatoxin-contaminated groundnuts was investigated. 200 g of groundnuts were submerged in a solution containing 0, 0.075 or 0.225% hydrogen peroxide for 1 and 3 min. Treated groundnuts were dried to 8-9% moisture, blanched and stored in plastic bags for 0, 1, 2 and 3 wk at 39
