Boiled peanuts are preferable as a ready‐to‐eat healthy snack; however, gamma irradiation as a postharvest treatment of raw peanuts may induce unfavourable food components. Hence, the phytochemical, antioxidant, and the texture of boiled ‘Tainan 9’ peanuts pretreated with gamma irradiation (0, 2.5, 5, and 10 kGy) and stored at 29 ± 2 °C for up to 180 days were investigated. Both gamma irradiation and storage time contributed to testa darkening in raw peanuts. In boiled irradiated products, irradiation … Show more
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