Characterization of peanuts after dry roasting, oil roasting, and blister frying

Shi, Xiaolei; Davis, J.; Xia, Zhoutong; Sandeep, K.P.; Sanders, Timothy H.; Dean, Lisa L.

doi:10.1016/j.lwt.2016.09.030

Cited by 26 publications

(26 citation statements)

References 16 publications

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“…The larger granules (3.0–10.0 μm) were protein bodies and starch grains. However, there were almost no distinctions observed between them in SEM images (Figure B) …”

Section: Resultsmentioning

confidence: 94%

Using Short‐Wave Infrared Radiation to Improve Aqueous Enzymatic Extraction of Peanut Oil: Evaluation of Peanut Cotyledon Microstructure and Oil Quality

Deng

et al. 2017

Euro J Lipid Sci & Tech

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In this study, the effects of short‐wave infrared radiation (SIR) on enzyme‐assisted aqueous extraction process (EAEP) of peanut oil (PO) are investigated, including peanuts cotyledon cells mircrostructure and yield as well as quality of extracted PO. GC‐flash electronic nose (EN) combined with principal components analysis (PCA) is applied to select conditions for SIR process. The appropriate roasting condition based on the overall flavor is determined as 150 °C for 55 min. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) are used to investigate the effects of SIR on cotyledon microstructure. The results demonstrated that SIR damaged the cell microstructure and oil body membrane, and the extraction of oil is facilitated. Accordingly, the oil yield increased significantly by 8.74% compared to that of the control (p < 0.05). Further analysis on the quality properties of PO revealed that the content of polyphenols of oil extracted from SIR roasted peanuts (2.79 ± 0.05 mg GAE kg−1) is 62.21% higher than that from the control. It is in consistent with the significantly enhanced oxidation stability of oil in the present study (p < 0.05). Furthermore, the variety and relative content of volatile compounds which contributed to a better overall flavor are greatly increased. Practical Applications: SIR as a mild and efficient roasting method could enhance the oil extraction yield in EAEP and improve the oxidation stability of the extracted oil. With the appropriate pre‐roasting of peanuts by SIR, the overall flavor of EAEP extracted peanut oil was improved. Its volatiles pattern was close to that of the commercial hot‐pressed PO. It was confirmed that SIR is a novel choice for roasting processing, as well as a potential and available pre‐roasting method of peanuts to improve the EAEP technology. In order to improve the enzyme‐assisted aqueous extraction process (EAEP) of peanut oil, short‐wave infrared radiation (SIR) to roast peanuts before the extraction process is used. SEM and TEM are employed to evaluate the roasting effects on cotyledon microstructure. Some chemical properties, the content of antioxidant compounds, and the flavor of extracted oil are assessed to show the effects on oil quality. The oil yield is also evaluated to explain the roasting effects together with the changes of the microstructure.

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“…The larger granules (3.0–10.0 μm) were protein bodies and starch grains. However, there were almost no distinctions observed between them in SEM images (Figure B) …”

Section: Resultsmentioning

confidence: 94%

Using Short‐Wave Infrared Radiation to Improve Aqueous Enzymatic Extraction of Peanut Oil: Evaluation of Peanut Cotyledon Microstructure and Oil Quality

Deng

et al. 2017

Euro J Lipid Sci & Tech

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“…During the roasting process, non‐enzymatic reactions occur allowing to develop the typical roasted peanut flavor, color, and texture. Therefore, this is the way they are commonly consumed …”

Section: Methodsmentioning

confidence: 99%

Improving Quality Preservation of Raw Peanuts Stored under Different Conditions During a Long‐Term Storage

Martín

Asensio

Nepote

et al. 2018

Euro J Lipid Sci & Tech

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This research evaluated the chemical, microbiological, and sensory quality preservation of raw peanuts packed in high barrier ethylene vinyl alcohol bags (EVOH) under vacuum and in polypropylene (PP) bags, during 720 days of storage at 10° (T10) and 25 °C (T25). Peroxides (PV) and conjugated dienes (CD) remained almost stable in EVOH at 10 °C (EVOH‐T10). The free fatty acid increase was greater in peanuts packaged in EVOH at 25 °C than at 10 °C. EVOH‐T10 presented the lowest saturated/unsaturated and oleic/linoleic ratios, and the highest iodine values. The lowest γ‐tocopherol decrease was for EVOH‐T10. Peanuts stored in PP bags at 25 °C (PP‐T25) showed the highest alkanes and the lowest decane,5,6‐bis(2,2‐dimethylpropylidene)‐,(E,Z)‐ content at the end of storage. PP‐T25 had the highest rate of roasted peanutty flavor decrease. Less than 10 CFU g−1 molds, yeasts, and aerobic mesophilic bacteria are detected for peanut samples, irrespective of packaging and storage temperature. Storage at 10 °C is associated with lesser quality deterioration than storage at 25 °C. All studied quality parameters are better preserved in raw peanuts packaged in EVOH except for free fatty acids. Practical Applications: Raw peanuts are used as primary ingredients which can be converted into value‐added products like peanut butter, peanut flour, peanut oil, snacks, and other by‐products. Nevertheless, preserving raw peanut quality has become a critical issue for peanut industry owing to peanut susceptibility to deterioration process. This research presents results about the chemical and sensory quality parameter changes of raw peanuts stored under different packaging materials and temperatures during a long‐term storage to figure out which are better conditions to preserve raw peanuts as a high‐quality product. Raw peanut quality preservation under a long‐term storage period packed in high barrier plastic bags (EVOH) under vacuum and polypropylene bags (PP) stored at refrigeration temperatures (T10) and room temperature (T25).

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“…Roasted peanuts display less oxidative stability than the raw peanut products that are very stable during storage (Martín, Asensio, Nepote, & Grosso, 2018a;Martín, Grosso, Nepote, & Grosso, 2018b). Consequently, thermal processes initiate reactions leading to chemical deterioration (Shi et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

Martín

Riveros

Paredes

et al. 2019

Journal of Food Science

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This study aims to assess the enhancement of the chemical and sensory properties of roasted peanuts during storage, through the application of high‐protein defatted peanut flour (DPF) coatings incorporated with and without antioxidants. The control sample without coating, packed in normal atmosphere (control), showed the highest conjugated dienes (CD) increment (from 1.17 on day 0 to 3.60 on day 180). Roasted peanuts without coating, packed in high barrier bags under vacuum, reached the lowest CD at day 180 (1.92). Conjugated trienes and peroxide values were analogous to CD. The control exhibited the greatest decrease in α‐tocopherol (from 27.65 mg/100 g on day 0 to 21.32 mg/100 g on day 180) and γ‐tocopherol (from 21.91 mg/100 g on day 0 to 14.99 mg/100 g on day 180). 3‐Methylpyridine and 2,5‐dimethylpyrazine decreased with storage time only for the control, which had the highest increase in oxidized flavor (from 0 on day 0 to 13.30 on day 180), cardboard (from 7.67 on day 0 to 15.23 on day 180), and astringency. The lowest decreases in roasted peanutty scores were seen in coated samples. DPF coatings delayed roasted peanuts oxidation, enhancing their sensory properties and shelf life compared with the control sample. Practical Application Defatted peanut flour (DPF) is a byproduct obtained during peanut oil extraction and is a possible material for edible film preparation. This strategy adds value to the peanut industry by transforming a by‐product into a material with the potential to develop biodegradable and economical films. The application of this DPF‐based edible coating on the surface of roasted peanuts may have contributed to extent product's shelf life, allowing for coated products to be packaged in lower barrier and less expensive materials. Use of peanut material to coat peanuts avoids the risk of allergen protein cross contamination, which would be highly valuable for the food industry.

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Characterization of peanuts after dry roasting, oil roasting, and blister frying

Cited by 26 publications

References 16 publications

Using Short‐Wave Infrared Radiation to Improve Aqueous Enzymatic Extraction of Peanut Oil: Evaluation of Peanut Cotyledon Microstructure and Oil Quality

Using Short‐Wave Infrared Radiation to Improve Aqueous Enzymatic Extraction of Peanut Oil: Evaluation of Peanut Cotyledon Microstructure and Oil Quality

Improving Quality Preservation of Raw Peanuts Stored under Different Conditions During a Long‐Term Storage

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

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