Effects of hurdle technology on the shelf-life extension of ground dried peanut

Abstract

Ground dried peanut, derived from ground peanuts, is a common food ingredient. Defective peanuts, such as broken or split kernels, are often used in its production. However, improper processing and storage can lead to contamination by fungal toxins, posing health risks to consumers. This study aimed to extend the shelf life of ground peanuts by employing Hurdle Technology, a method that combines multiple preservation techniques to inhibit microbial growth and prevent food deterioration. Peanuts obtained from a shelling plant were washed, dried at 60°C for 6 hours, and then further dried at 150°C for 25 minutes. The dried peanuts were subsequently ground for varying durations, 15, 20, 25, and 30 seconds, corresponding to four different treatments. The results indicated that the first treatment, involving a 15-second grind, yielded the most favorable results. This treatment produced ground dried peanuts with a moisture content of 1.58%, a water activity (aw) of 0.192, and a peroxide value of 0.89 milligram per kilogram. Subsequently, the shelf life of the ground peanuts was evaluated over storage periods of 30, 60, and 90 days using five different packaging methods. Method 3, which involved double-layer packaging (an inner PET/PE layer and an outer aluminum foil zip-lock bag), was the most effective in maintaining product quality. This method successfully preserved low levels of moisture, water activity, peroxide value, and aflatoxins, with no microbial contamination detected in the stored products. These findings demonstrate that aluminum foil zip-lock packaging is highly effective at preventing the permeation of moisture, gases, odors, oils, and light, thereby extending the shelf life of ground peanuts and preserving their overall quality.