Accelerated tests for oxidative rancidity of blanched peanuts, blanched dry‐roasted peanuts, blanched oil‐roasted peanuts and shelled Persian walnuts were performed at high and low oxygen content at controlled intermediate and low relative humidities. The results confirmed and quantified the importance of oxygen content, relative humidity and roasting process in the oxidative rancidity of peanuts and walnuts. There is a potential to extend shelf‐life of roasted peanuts and walnuts by edible coatings with low oxygen permeability or nitrogen‐flushing with oxygen barrier packaging. Static headspace chromatography was useful to monitor oxidative rancidity in walnuts and roasted peanuts.
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Maté et al. (1996) studied this question.
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