Parameter |
Specification |
Appearance |
Whole peanuts, split halves, or coated forms (varies by type) |
Color |
Golden brown, light yellow, or as per coating (e.g., red, white) |
Texture |
Crunchy (roasted); crispy or smooth (coated or flavored) |
Aroma |
Nutty and roasted, with additional seasoning aroma if flavored |
Taste |
Nutty, salty, sweet, or spicy (depending on seasoning) |
Size |
Typically 1–2 cm per kernel |
Density |
Approximately 0.9–1.1 g/cm³ (varies by type and preparation) |
Moisture Content |
1–3% (to maintain crispness) |
Shelf Life |
6–12 months (sealed packaging); shorter after opening |
Fat Content |
45–50% (varies depending on preparation method) |
Ingredients |
Peanuts, salt, oil, and additional seasonings or coatings |
Processing Method |
Roasted, fried, or baked (may include coating or seasoning) |