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Roasted Peanuts (roasted + peanut)

Distribution by Scientific Domains
Chemistry100%

Selected Abstracts

REMOVAL OF LIPID FROM SURFACES OF ROASTED PEANUTS BY SONICATION AS ASSESSED BY FLUORESCENCE AND SCANNING ELECTRON MICROSCOPY

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2010
PETER WAMBURA
ABSTRACT Peanut oil migrates to the outer surface during roasting, where it comes into contact with oxygen, leading to the oxidation reactions. Because of its cleaning effect, power ultrasound (sonication) was used for removing surface lipid of roasted peanuts. Georgia green runner-type peanuts were roasted at 178C for 15 min. Roasted peanuts were subjected to lipid extraction in n-hexane by sonication. Fluorescent and electron scanning micrographs revealed that the surface of sonicated peanuts was free of oil stains, as opposed to that of freshly roasted peanuts. These results showed that power ultrasound could remove the lipids from peanut surfaces very effectively. Details of microstructure of sonicated peanuts as was observed using scanning electron microscope reveal that 10 min sonication was sufficient to extract most of the lipids on the roasted peanut surfaces. Fluorescence and scanning electron microscopy are useful in peanut analysis because they can detect lipids in low concentration. PRACTICAL APPLICATIONS There is increasing interest of quick procedures to examine the surfaces of roasted peanut samples after undergoing treatments, such as removal of lipids. This research demonstrated the significant use of fluorescent and scanning electron microscopes to quickly study the extent of lipid removal from the surface of roasted peanuts after power ultrasound treatment (sonication). [source]

PREDICTING SENSORY ATTRIBUTE INTENSITIES AND CONSUMER ACCEPTANCE OF STORED ROASTED PEANUTS USING INSTRUMENTAL MEASUREMENTS

JOURNAL OF FOOD QUALITY, Issue 4 2006
C.M. LEE
ABSTRACT The objective of this study was to predict the sensory properties of stored roasted peanuts using instrumental methods. Roasted peanuts were stored at 20 treatment combinations of temperature (23, 30, 35 and 40C) and water activity (Aw; 0.33, 0.44, 0.54, 0.67 and 0.75 Aw), then evaluated after storing for up to 91 days using descriptive analysis (n = 12) and instrumental methods. Stored samples were also evaluated by consumers (n = 50). Regression models (adj. R2 , 0.70) indicated that increasing storage Aw resulted in decreasing color lightness (L value). Increasing storage time and Aw increased both measured Aw and percent moisture of roasted peanuts. Sensory texture attribute intensities were best predicted by percent moisture (adj. R2 , 0.78), whereas consumer ratings were best predicted (adj. R2 , 0.74) by color or percent moisture. Instrumental texture analyses did not predict descriptive or consumer ratings. While percent moisture was the best predictor of consumer acceptance of stored roasted peanuts, color was an excellent alternative predictor and employed a much simpler assay. [source]

IMPACT OF MICROWAVE BLANCHING ON THE FLAVOR OF ROASTED PEANUTS

JOURNAL OF SENSORY STUDIES, Issue 4 2006
ANDRIANA V. SCHIRACK
ABSTRACT Microwave blanching of peanuts was proposed as an attractive alternative to traditional techniques of blanching, because of energy and time savings. However, the occurrence of a processing-related off-flavor has been reported. This study examined the effect of processing factors during microwave blanching on the MC and sensory characteristics of the peanuts. The peanuts reached a range of internal temperatures during microwave blanching treatments between 4 and 11 min. A total offnote attribute was introduced to the peanut lexicon and was used successfully to differentiate the effects of microwave treatments. The microwave-associated off-flavor was related (but not identical) to cardboardy/stale flavor, and was related inversely to the positive flavor attributes roasted peanutty, sweet aromatic and sweet taste. Peanuts reaching the highest internal temperatures and greatest moisture losses during blanching exhibited the most total offnote flavor; however, temperatures as high as 113C did not produce significantly increased total offnote intensity. [source]

REMOVAL OF LIPID FROM SURFACES OF ROASTED PEANUTS BY SONICATION AS ASSESSED BY FLUORESCENCE AND SCANNING ELECTRON MICROSCOPY

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2010
PETER WAMBURA
ABSTRACT Peanut oil migrates to the outer surface during roasting, where it comes into contact with oxygen, leading to the oxidation reactions. Because of its cleaning effect, power ultrasound (sonication) was used for removing surface lipid of roasted peanuts. Georgia green runner-type peanuts were roasted at 178C for 15 min. Roasted peanuts were subjected to lipid extraction in n-hexane by sonication. Fluorescent and electron scanning micrographs revealed that the surface of sonicated peanuts was free of oil stains, as opposed to that of freshly roasted peanuts. These results showed that power ultrasound could remove the lipids from peanut surfaces very effectively. Details of microstructure of sonicated peanuts as was observed using scanning electron microscope reveal that 10 min sonication was sufficient to extract most of the lipids on the roasted peanut surfaces. Fluorescence and scanning electron microscopy are useful in peanut analysis because they can detect lipids in low concentration. PRACTICAL APPLICATIONS There is increasing interest of quick procedures to examine the surfaces of roasted peanut samples after undergoing treatments, such as removal of lipids. This research demonstrated the significant use of fluorescent and scanning electron microscopes to quickly study the extent of lipid removal from the surface of roasted peanuts after power ultrasound treatment (sonication). [source]

PREDICTING SENSORY ATTRIBUTE INTENSITIES AND CONSUMER ACCEPTANCE OF STORED ROASTED PEANUTS USING INSTRUMENTAL MEASUREMENTS

JOURNAL OF FOOD QUALITY, Issue 4 2006
C.M. LEE
ABSTRACT The objective of this study was to predict the sensory properties of stored roasted peanuts using instrumental methods. Roasted peanuts were stored at 20 treatment combinations of temperature (23, 30, 35 and 40C) and water activity (Aw; 0.33, 0.44, 0.54, 0.67 and 0.75 Aw), then evaluated after storing for up to 91 days using descriptive analysis (n = 12) and instrumental methods. Stored samples were also evaluated by consumers (n = 50). Regression models (adj. R2 , 0.70) indicated that increasing storage Aw resulted in decreasing color lightness (L value). Increasing storage time and Aw increased both measured Aw and percent moisture of roasted peanuts. Sensory texture attribute intensities were best predicted by percent moisture (adj. R2 , 0.78), whereas consumer ratings were best predicted (adj. R2 , 0.74) by color or percent moisture. Instrumental texture analyses did not predict descriptive or consumer ratings. While percent moisture was the best predictor of consumer acceptance of stored roasted peanuts, color was an excellent alternative predictor and employed a much simpler assay. [source]

REMOVAL OF LIPID FROM SURFACES OF ROASTED PEANUTS BY SONICATION AS ASSESSED BY FLUORESCENCE AND SCANNING ELECTRON MICROSCOPY

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2010
PETER WAMBURA
ABSTRACT Peanut oil migrates to the outer surface during roasting, where it comes into contact with oxygen, leading to the oxidation reactions. Because of its cleaning effect, power ultrasound (sonication) was used for removing surface lipid of roasted peanuts. Georgia green runner-type peanuts were roasted at 178C for 15 min. Roasted peanuts were subjected to lipid extraction in n-hexane by sonication. Fluorescent and electron scanning micrographs revealed that the surface of sonicated peanuts was free of oil stains, as opposed to that of freshly roasted peanuts. These results showed that power ultrasound could remove the lipids from peanut surfaces very effectively. Details of microstructure of sonicated peanuts as was observed using scanning electron microscope reveal that 10 min sonication was sufficient to extract most of the lipids on the roasted peanut surfaces. Fluorescence and scanning electron microscopy are useful in peanut analysis because they can detect lipids in low concentration. PRACTICAL APPLICATIONS There is increasing interest of quick procedures to examine the surfaces of roasted peanut samples after undergoing treatments, such as removal of lipids. This research demonstrated the significant use of fluorescent and scanning electron microscopes to quickly study the extent of lipid removal from the surface of roasted peanuts after power ultrasound treatment (sonication). [source]

PREDICTING SENSORY ATTRIBUTE INTENSITIES AND CONSUMER ACCEPTANCE OF STORED ROASTED PEANUTS USING INSTRUMENTAL MEASUREMENTS

JOURNAL OF FOOD QUALITY, Issue 4 2006
C.M. LEE
ABSTRACT The objective of this study was to predict the sensory properties of stored roasted peanuts using instrumental methods. Roasted peanuts were stored at 20 treatment combinations of temperature (23, 30, 35 and 40C) and water activity (Aw; 0.33, 0.44, 0.54, 0.67 and 0.75 Aw), then evaluated after storing for up to 91 days using descriptive analysis (n = 12) and instrumental methods. Stored samples were also evaluated by consumers (n = 50). Regression models (adj. R2 , 0.70) indicated that increasing storage Aw resulted in decreasing color lightness (L value). Increasing storage time and Aw increased both measured Aw and percent moisture of roasted peanuts. Sensory texture attribute intensities were best predicted by percent moisture (adj. R2 , 0.78), whereas consumer ratings were best predicted (adj. R2 , 0.74) by color or percent moisture. Instrumental texture analyses did not predict descriptive or consumer ratings. While percent moisture was the best predictor of consumer acceptance of stored roasted peanuts, color was an excellent alternative predictor and employed a much simpler assay. [source]

Flavor Fade in Peanuts During Short-term Storage

JOURNAL OF FOOD SCIENCE, Issue 3 2006
Jodi E Williams
ABSTRACT: Flavor characteristics of roasted peanuts over short-term storage were explored through sensory and chemical analyses. The volatiles from freshly roasted peanuts were evaluated over short-time (21 d) storage using gas chromatography, chemosensory techniques, and a sensory panel to quantify and identify pyrazines and hexanal over a 21-d storage period. A significant decrease (P < 0.05) was noted in 2,3-diethylpyrazine, 2-methoxypyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, and 2,3,5-trimethylpyrazine concentrations over a 21-d period. No significant difference (P > 0.05) was noted in the 2-methylpyrazine and 2-ethylpyrazine concentrations. The hexanal concentration significantly increased (P < 0.05) over the 21-d period. The peroxide values and sensory analysis agreed with these results. A significant increase (P < 0.05) in peroxide value was seen at days 14 and 21, and a significant decrease (P < 0.05) in fresh roasted peanuty flavor from day 0 to 21 and significant increases (P < 0.05) in painty, cardboardy, and bitter flavors from day 7 to 21 with the sensory analysis. The electronic nose successfully separated day 0 and 21 samples from day 7 and 14 samples, which were also separated but with some overlap. [source]

Chemical and sensory stability of roasted high-oleic peanuts from Argentina

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2006
Valeria Nepote
Abstract The purpose of this work was to determine the chemical and sensory stability of roasted peanuts prepared with a high-oleic cultivar, Granoleico (GO-RP), in comparison to a regular cultivar, Tegua (T-RP), from Argentina. Consumer test of fresh products, oxidative stability estimated by chemical indicators (peroxide and p -anisidine values, conjugated dienes and trienes) and descriptive analyses during storage (at 23 and 40 °C) were performed on the roasted peanuts. GO-RP did not differ from T-RP as regards consumer acceptance. Chemical indicator values and oxidized and cardboard flavors showed lower increments for GO-RP than T-RP during storage. Roasted peanutty flavor decreased for both samples at 23 and 40 °C. Using prediction equations, roasted peanuts prepared with kernels of high-oleic contents had shelf lives of 25 (at 23 °C) and 10 (at 40 °C) times longer than those elaborated with normal peanuts. Copyright © 2006 Society of Chemical Industry [source]