Technical parameters affecting oil absorption, quality and acceptability of fry-coated peanut (Arachis hypogaea)

Fry-coated peanut a healthier low-fat food is very delicious due to its pleasant aroma, unique nutty flavour and smooth crisp texture. However, this product is susceptible to develop rancid and off-flavours through lipid oxidation during storage. This present study was conducted during 2020 at Soc Trang Nanotech laboratory, Soc Trang province, Vietnam to evaluate the influence of guar gum: carrageenan coating, frying temperature and time to oil uptake, fracturability and acceptability of fry-coated peanut. This product was observed for acid value and peroxide value during 6 months of storage at ambient condition. Results showed that coated peanut using guar gum: carrageenan at 0.6%: 0.4% and fried at 160^oC in 45 seconds could reduce oil absorption, increase fracturability and high overall acceptance. Moreover, the fry-coated samples had low oxidative rancidity and stable shelf life for 6 months of preservation.