Storage stability of groundnut products prepared from normal and high oleic acid varieties

Abstract

Fatty acid composition of groundnut oil is an important trait from the point of human nutrition and oil stability during storage. In the present study the products of oleic acid rich groundnut variety, Dh-245 and normal groundnut variety, GPBD-4 were studied and compared for oxidative stability upon storage. The peanut butter, chikki and fried groundnuts were prepared and stored for three months at ambient temperature. The PV, FFA and fatty acid composition were analysed frequently. Results revealed that the PV and FFA increased during storage period. The PV of fried groundnuts of Dh-245 and GPBD-4 (15.58 and 21.23 meq O¬¬¬¬2/kg) and that of chikki of GPBD-4 (19.69 meq O¬¬¬¬2/kg) crossed unacceptable limit of 15 meqO2/kg at the end of storage. The per cent decrease in the linoleic acid content was observed less in those products prepared from Dh-245 variety (11 to 14%) compared to the products made from GPBD-4 variety (21 to 24%). In other words it can be said that the products made from Dh 245 variety has good storage stability compared to GPBD 4 variety.