Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   MAY 2017 , Volume 14 , Number 63; Page(s) 83 To 90.
 
Paper:  EFFECT OF CHARKHAK (LAUNAEAACANTHODES) GUM COATING ON SHELF LIFE OF PEANUTS
 
Author(s):  MOHAMMADZADEH MILANI J., NASROLAAH NATTAJ L., KABOOSI HAAMI, MALEKI G.*
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FERDOWSI UNIVERSITY OF MASHHAD
 
Abstract: 

Peanut (Arachishypogaea), is one of the most valuable oil plant which is used a lot around the world. Storage under unfavorable conditions, leads to weight change due to moisture absorption, occurring oxidative reactions, moulding, and aflatoxin production by Aspergillusflavus which result in texture deterioration and quality loss. The aim of this study is to evaluate the effect of Launaeaacanthodes gum as an edible coating on self-Life of peanut (to prevent it from water absorption, weight change, oxidative reactions, and mould activity). For this purpose, firstly, the gum was extracted, purified, and dried. Then the solutions were prepared in concentrations of 0.5% and 1% V/W and coated on peanuts. The results showed that Launaeaacanthodes gum at 1% concentration, had a significant effect (p<0.05) on reduction rate of oxidation and moisture absorption. However, it had no significant effect (p<0.05) on inhibition the growth of the Aspergillus.

 
Keyword(s): CHARKHAK GUM, MOISTURE ABSORPTION, OXIDATIVE RANCIDITY, PEANUT