Study of change in peroxide value and separation stability during storage of peanut pastes enriched with malt extrudates

Peanut pastes enriched with 2% malt extrudates and three types of stabilizers were added in the following amounts: 1% and 2% PS 209; 6% and 8% soy lecithin; 3% and 5% slow-gelling sodium alginate. The changes of the peroxide value and the oil retention capacity of the studied products were monitored for a period of 18 months. From the reported data, it can be summarized that soy lecithin in concentrations up to 8% and slow-gelling sodium alginate in concentrations up to 5% are not suitable for stabilizing peanut paste enriched with 2% malt extrudates. The best results for obtaining a stabilized product are observed when using 2% stabilizer PS 209. The selected technological stages and parameters are suitable for obtaining peanut pastes, stable during their storage period of 18 months, in non-refrigerated conditions. The aim of the present study is to develop peanut pastes enriched with malt extrudates and to establish the best stabilizer preventing delamination of the finished product during storage for 18 months.