WHEY-PROTEIN COATING EFFECT ON THE OXYGEN-UPTAKE OF DRY ROASTED PEANUTS

Authors
MATE JI KROCHTA JM
Citation
Ji. Mate et Jm. Krochta, WHEY-PROTEIN COATING EFFECT ON THE OXYGEN-UPTAKE OF DRY ROASTED PEANUTS, Journal of food science, 61(6), 1996, pp. 1202
Citations number
25
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
61
Issue
6
Year of publication
1996
Database
ISI
SICI code
0022-1147(1996)61:6<1202:WCEOTO>2.0.ZU;2-P
Abstract
A procedure was developed to coat peanuts with aqueous whey protein is olate (WPI) solutions based on increasing coating-solution viscosity. Oxygen uptake of WPI-coated nuts and uncoated nuts were compared. WPI coatings delayed oxygen uptake of dry roasted peanuts at intermediate (53%) and low (21%) storage relative humidity. They had similar result s at 29 degrees C and 37 degrees C. The effects of coating thickness a nd storage relative humidity indicate that the mechanism of protection of the coatings was through their oxygen barrier properties.