Studies on the development and storage stability of groundnut (Arachis hypogea) burfi

Groundnut burfi with or without sorbic acid (0.3%) based on roasted groundnut, sugar, milk powder, condensed milk and flavoring materials was developed. The changes in quality of groundnut burfi packed in polypropylene (PP, 75 mu) and metallized polyester (12 mu) low density/linear low density (MP, 75 mu) were monitored during storage in order to assess the shelf life. The sample without sorbic acid spoiled within 30 days of storage due to mold growth and fermented odor Groundnut burfi containing sorbic acid did not support any microbial growth during storage of up to 8 months. Groundnut burfi remained stable and acceptable up to 6 months and 8 months under ambient temperatures (15-34C) in PP and MP pouches, respectively Peroxide and thiobarbituric acid values were higher for the product packed in PP than for the one packed in MP pouches. Oleic acid was the major fatty acid present in fat extracted from groundnut burfi followed by linoleic and palmitic acids. Sorbic acid degraded during storage of groundnut burfi and the rate of degradation was higher for samples packed in PP than those packed in MP pouches.