Application of High-Power Ultrasound to Improve Adhesion of Honey on Roasted Peanuts to Improve Oxidative Stability

作者：Wambura Peter^*; Tegete Henok; Verghese Martha

来源：Food and Bioprocess Technology, 2012, 5(5): 2012-2016.

DOI：10.1007/s11947-010-0467-5

• Peanut
• Power ultrasound
• Honey
• Oxidative stability
• Sonication

The extent of honey-coating retention on the surface of sonicated peanuts was studied to evaluate the efficacy of sonication to improve adhesion of honey on peanuts. Samples (150 g each) were sonicated in 450 ml petroleum ether for 5, 10, and 15 min. Following sonication, 25 ml of honey was poured and stirred over the peanuts then roasted in an oven at 177 A degrees C for 10 min. Honey adhesion was determined by measuring the weight of 50 g peanuts before and after coating. The effect of honey and sonication on oxidative stability was measured every 7 days by oxidative stability instrument. The results showed that the weight of honey coating was 7, 16, 19, 21, and 21 g on the control, dipped, 5-, 10-, and 15-min sonicated sample, respectively. Sonication improved adhesion of honey on peanuts by 64%, 68%, and 67% after 5, 10, and 15 min of sonication, respectively, relative to the control. Oxidative stability of dipped, 5-, 10-, and 15-min sonicated samples was improved by 22%, 36%, 46%, and 32%, respectively, in relative to the control. Therefore, removing lipids from peanut surface by high-power ultrasound improved adhesion of honey coating and the oxidative stability.

• 出版日期2012-7