Changes in Roasted Peanut Flavor and Other Quality Factors with Seed Size and Storage Time

Peanut seed size and time in storage have been investigated as to their influence on roasted flavor, peanut butter color. Blanchability of roasted peanuts, oxidative stability and iodine value of raw peanuts. Seed size had a significant effect on roasted flavor and peanut butter color with constant roasting time and with roasting to a uniform peanut butter color. Blanchability of the seed after roasting was also significantly affected by seed size as well as storage time. Oxidative stability of the raw peanuts showed a general tendency to decrease with seed size and storage time. Iodine values were significantly higher in the smallest seed size but storage time did not affect iodine values. The data suggest that inferior quality is being introduced into marketing channels through use of a 5.95 mm screen size as a minimum for grading U.S. No. 1 Virginia‐type peanuts.