Physicochemical and Sensory Characteristics of Peanut Paste Stored at Different Temperatures

ABSTRACT When peanut paste was stored at 30, 40 and 50°C for up to 1 yr, that held at 30°C for 161 days had minimal deteriorative changes. At 50°C, the primary deterioration was increased browning, oxidized and cardboard flavors, and oil separation. Regression analysis indicated that ratings for chroma, cooked peanut, cardboard, and oxidized flavors were responsible for > 50% of the variation in response. When a detectable oxidized flavor was used as the indicator of storage deterioration, peanut paste had a predicted shelf life of 152 days at 30°C; 98 days at 40°C; and 96 days at 50°C.