Effect of Hot Water Immersion on Sensory Properties of Non-Refrigerated Peanuts1

Sensory properties of Fla Early Bunch and NC 7 peanuts immersed in hot water at 79 C for 90 sec and subjected to non-refrigerated storage were evaluated. Sensory scores were lower for immersed peanuts than the non-immersed peanuts, however the attributes for the immersed peanuts were not scored lowe...

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Bibliographic Details
Published in:Peanut science 1988-01, Vol.15 (1), p.18-21
Main Authors: Branch, A. L., Worthington, R. E., Chinnan, M. S., Heaton, E. K., Nakayama, T. O. M.
Format: Article
Language:English
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Summary:Sensory properties of Fla Early Bunch and NC 7 peanuts immersed in hot water at 79 C for 90 sec and subjected to non-refrigerated storage were evaluated. Sensory scores were lower for immersed peanuts than the non-immersed peanuts, however the attributes for the immersed peanuts were not scored lower than borderline throughout storage. Flavor scores for both cultivars ranged between 6 for slightly good and 7 for moderately good. Significant cultivar differences were observed for color at the initial month and flavor at 2, 5, and 8 mo. NC 7 peanuts had significantly higher flavor sensory scores than the Fla Early Bunch nuts. Duo trio tests showed that panelists detected significant differences between non-immersed and immersed peanuts at the eighth month of storage.
ISSN:0095-3679
DOI:10.3146/i0095-3679-15-1-6