A comprehensive look at the effect of processing on peanut (<i>Arachis</i> spp.) texture

Lykomitros, Dimitrios; Boer, Lara Den; Hamoen, Remco; Fogliano, Vincenzo; Capuano, Edoardo

doi:10.1002/jsfa.8920

Cited by 4 publications

(2 citation statements)

References 31 publications

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“…The specimens were tested for porosity, density, the volume of isolated pores, interconnected pores and crust thickness using an X-ray micro-CT (Phoenix V|tome|x M, Waygate Technologies, Germany) (Lykomitros et al, 2018). The 3D inner morphology was analyzed using a peak energy level of 100 kV and a constant current of 80 A was used where each specimen was placed on the stage and fixed to the rotating assembly.…”

Section: Structural Properties Of Optimized Gulab Jamunmentioning

confidence: 99%

Optimization of Different Process Variables on Structural and Quality Attributes for the Development of Vacuum Fried Gulab Jamun

Das

Thota

Prakash

et al. 2022

AJDFR

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Background: Gulab jamun is a delicious dairy food items popular not only the Indian subcontinent but also in all over the world. Now a days, people are health conscious towards the healthy diet having low in fat content. However, Vacuum frying (VF) is one of the best technologies which produce high quality food items having low fat content and better appearance with respect to atmospheric frying (AF). Methods: For the preparation of gulab jamun, the dough balls were fried under the VF (oil temperature: 125, 135, 145°C, vacuum pressure: 15, 20, 25 cm Hg and time: 8, 10, 12 min) and AF (temperature: 160°C, time: 4 min) conditions. The prepared gulab jamun was compared with different parameters such as moisture content, oil content, color, volume expansion, texture and structure. Result: The optimized gulab jamun was obtained using response surface methodology at temperature 137.82°C, pressure 25 cm Hg and time 9.38 min. The product had less in oil content, intense in color, smooth and soft texture (texture analyzer) and porous in structure (X-ray micro-CT scan) as compared to atmospheric fried gulab jamun.

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Section: Structural Properties Of Optimized Gulab Jamunmentioning

confidence: 99%

Optimization of Different Process Variables on Structural and Quality Attributes for the Development of Vacuum Fried Gulab Jamun

Das

Thota

Prakash

et al. 2022

AJDFR

View full text Add to dashboard Cite

show abstract

“…The results illustrated that air temperature influenced the texture of peanut kernel. It may be due to that hot air with higher temperature could accelerate the heat and mass transfer rates, which led to the microstructure disrupted 29,30 . Moreover, higher temperature may affect the structures and the intermolecular forces of protein, starch and fat in the peanut kernel, which resulted in the texture changes of peanut kernels.…”

Section: Physical Physiological and Chemical Characteristicsmentioning

confidence: 99%

Effect of Drying Temperatures on the Peanut Quality during Hot Air Drying

Wang

et al. 2020

J. Oleo Sci.

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than 10 w. b. 6, 7 , it was susceptible to mold development and toxin production 8. The peanut drying process can be performed based on many drying methods, such as solar radiation, hot air drying, microwave and radio frequency heating etc. 9. But the most commonly used methods were solar radiation and hot air drying 9. Drying by sun usually took a long time and was affected by weather. Hot air drying process can be performed by traditional bin dryers or semitrailers with heated air passing through the bed of peanuts 10. Studies on peanut drying by hot air mainly focused on drying parameters 7 , the uniformity of peanut drying 11 , the effective diffusion coefficient and the main thermodynamic properties 12 , the mathematical model of thin layer drying 12, 13 , the non-isothermal drying models 14. In addition to the above researches on peanut drying, there were also some studies on the quality of raw peanut Abstract: Peanuts are usually with high moisture after harvest and must be dried to prevent mildew. Hot air drying is the most commonly used method for peanut drying. The purpose of this study was to evaluate the drying temperatures on the peanut qualities. In this paper, fresh peanuts were dried with solar radiation (control group) and hot air at 35-60℃ until the moisture content of peanut reduced below 10%. The physical (texture, damaged percentage of red testa and breakage percentage of peanut kernel), physiological (germination) and biochemical (the contents of vitamin E and aflatoxin B 1 ; acidity values, iodine values, peroxide values and fatty acid composition of peanut oil; solubility, emulsifying, foaming, water-holding capacity and oil-binding capacity of peanut protein) properties of peanut kernel were determined under different drying conditions (solar radiation, 35℃, 40℃, 45℃, 50℃, 55℃, 60℃). The results showed that hot air temperatures had obvious influences on peanut qualities. The damaged percentage of red testa and breakage percentage of peanut kernel increased remarkably when the drying temperatures were above 45℃. Meanwhile, when drying temperatures were more than 45℃, the acid value and peroxide value of the extracted oil increased significantly. Furthermore, some properties exhibited prominent changes when the temperatures were higher than 50℃, such as hardness, brittleness, germination percentage, and the Vitamin E content of peanut kernel. In addition, the research results revealed that hot air can increase hydrophobicity of peanut protein and affect the functional properties of peanut protein. Therefore, it could be concluded that peanut should be dried by hot air below 45℃ for quality maintenance. It also provided reference to choose suitable drying temperatures based on the final use of peanut.

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Modification of peanut protein isolate in glucose-containing solutions during simulated industrial thermal processes and gastric-duodenal sequential digestion

Sun‐Waterhouse

Liu

et al. 2019

Food Chemistry

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A comprehensive look at the effect of processing on peanut (Arachis spp.) texture

Cited by 4 publications

References 31 publications

Optimization of Different Process Variables on Structural and Quality Attributes for the Development of Vacuum Fried Gulab Jamun

Optimization of Different Process Variables on Structural and Quality Attributes for the Development of Vacuum Fried Gulab Jamun

Effect of Drying Temperatures on the Peanut Quality during Hot Air Drying

Modification of peanut protein isolate in glucose-containing solutions during simulated industrial thermal processes and gastric-duodenal sequential digestion

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