KOREASCHOLAR

The purpose of this study was to investigate the quality characteristics of roasted peanuts and the antioxidative effect of peanut oil added with sesame oil. Saltiness of roasted peanut increased with increasing salt content. In terms of color value, L and b values decreased as increasing concentration increased, whereas a value increased with increasing salt content. Overall, sensory evaluations proved that roasted peanuts with 15% added salt was preferred over other samples. For peanut oil added with sesame oil, acid values increased during the storage period, whereas samples made with sesame oil had lower values than the control group. Peroxide values increased rapidly for 21 days and then decreased. The acid and peroxide values were lower in peanut oil added with 50% sesame oil compared to peanut oil added with 30%, 10%, and 70% sesame oil, as well as the control. The TBA values of peanut oil made with 50% and 30% sesame oil were lower than those of the control and 70% and 10% sesame oil. According to the Rancimat method, PS-50% (524 min) and PS-30% (453 min) demonstrated longer induction periods as compared to the control (280 min), PS-70% (445 min), and PS-10% (291 min) samples.

• 박복희(목포대학교 식품영양학과) | Bock-Hee Park (Department of Food and Nutrition, Mokpo National University)
• 김선희(목포대학교 식품영양학과) | Jung-Hee Lee (Department of Food and Nutrition, Mokpo National University)
• 이정희 | Sun-Hee Kim
• 조희숙(초당대학교 조리과학부) | Hee-Sook Cho (Department of Culinary Art, Chodang University) Corresponding author