IMPROVING OXIDATIVE STABILITY OF DEEP-FRIED PEANUTS BY FRYING UNDER APPROPRIATE PROCESS CONDITIONS IN A GREATER STABILITY MEDIUM

The present study thoroughly investigated a conventional process for frying peanuts to demonstrate what causes a reduction in the oxidative stability of fried peanut. We attempted to improve the oxidative stability of fried peanuts by controlling the process without changing the taste or materials and without investing in new equipment. The frying process was found to most significantly influence the oxidative stability. The shelf life of fried peanuts was almost doubled by omitting the deoiling (centrifugation) process, as frying oil with palm and palm kernel oils creates an edible coating that protects against oxidation. The shelf life can also be almost doubled by the formation of melanoidin (or a similar compound) as an antioxidant by changing the frying conditions (frying time at 150C). As mentioned earlier, effective use of frying oil and control of the frying process are the key points for improving the oxidative stability of fried peanuts. PRACTICAL APPLICATIONSThis study improved the oxidative stability of deep-fried peanuts by simply changing the production process without changing the taste, materials, or packaging and without investing in equipment. Using palm and palm kernel frying oils; forming an edible coating by omitting the deoiling step; and controlling the frying conditions, such as the frying time and temperature, to form melanoidin or similar compounds were the points for improvements. This finding will suggest a simple approach to extending the shelf life and will be useful for practical applications.