Peanut Kernels

Description

Peanuts are a complex ingredient whose inherent organoleptic characteristics can be impacted by variety, market type, geographic growing region, and other environmental effects. It is important for food manufacturers to understand how peanut ingredient selection may influence the flavor, texture, and shelf-life of a finished product but recognize that characteristics of a finished product can also affect the flavor, texture, and stability of peanut ingredients used. Research from the 1990s to the present that is relevant to a food manufacturer utilizing peanuts as an ingredient is summarized. Food trends with peanut ingredients are highlighted. In addition, research on flavor fade, peanut oxidation, and benefits of high oleic acid peanuts is summarized. Research on fruity/fermented off-flavor development and how this defect influences the roasted peanut flavor in finished product is investigated. Finished product characteristics, such as water activity, have a significant impact on peanut stability and optimal water activity ranges to preserve crunchiness and stability is described. Packaging characteristics are briefly discussed and how residual oxygen levels play a role in peanut stability. Peanut flour is a versatile ingredient that provides food manufacturers with formulation flexibility in products such as snack foods, beverages, and pasta and other formulations.