Volume 20, Issue 139 (2023)                   FSCT 2023, 20(139): 165-179 | Back to browse issues page


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1- MSc Graduated of Food Science and Technology, Faculty of Pharmacy and Pharmaceutical Sciences, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
2- Assistant Prof, Dept. of Food Science and Technology, Faculty of Paramedical, Islamic Azad University Garmsar Branch, Semnan, Iran. , afjapo@gmail.com
3- Assistant Prof, Dept. of Food Science and Technology, Faculty of Pharmacy and pharmaceutical Sciences,Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
Abstract:   (286 Views)
The aim of this study was to see how alkaline salts of sodium carbonate and potassium carbonate, as well as peanut skin extract, affected the qualitative qualities of fried coated peanuts during shelf life, as well as the chemical properties of the oil used in the frying process.Control coated peanuts with no alkaline salts or peanut skin extract, as well as additional samples with varying percentages of two alkaline salts, sodium carbonate (0.10, 0.12, 0.14) and potassium carbonate (0.16, 0.18, and 0.20)next to each other or along with 0.02% peanut skin extract.Following the production of samples, the peroxide and anisidine indices, oil absorption rate, colorimetry, and sensory assessment of peanuts were assessed.The utilized oil's iodine, soap, peroxide, anisidine values, polar compounds, and acidity were also studied.The addition of alkaline salts reduced oil absorption in peanuts significantly (p< 0.05).Lower peroxide and anisidine values were detected in samples containing peanut skin extract in addition to alkaline salts (p<0.05).Increasing the concentration of alkaline salts significantly led to a decrease in brightness, an increase in redness, yellowness, and ΔE in coated peanut samples (p<0.05).The sensory evaluation scores decreased as the concentration of alkaline salts increased, but the use of concentrations of 0.10% sodium carbonate and 0.16% potassium carbonate significantly improved texture crispness and overall acceptability compared to the control (p<0.05).There was no significant difference in other sensory indications as compared to the control.Chemical analysis of used frying oil revealed the same results for all samples, and alkaline salts and peanut skin extract had no effect on the oil's quality.The iodine and soap values of the oils used to fry all peanut samples declined, whereas acidity, peroxide and anisidine values increased.According to the results, it was proposed to coat peanuts in the frying process with 0.10% sodium carbonate,0.16% potassium carbonate, and 0.02% peanut skin extract.
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Article Type: Original Research | Subject: Nuts, Nuts & Brains, Dried Fruits
Received: 2023/05/30 | Accepted: 2023/07/16 | Published: 2023/09/1

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