Color and Volatile Analysis of Peanuts Roasted Using Oven and Microwave Technologies

Smith, Alicia L.; Barringer, Sheryl A.

doi:10.1111/1750-3841.12588

Cited by 31 publications

(21 citation statements)

References 57 publications

(90 reference statements)

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“…Roasting at a higher temperature and for a longer duration resulted in a significant ( P ≤ 0.05) decrease in the lightness ( L * value) of the sample; the redness ( a * value) and yellowness ( b * value) of the sample, however, significantly ( P ≤ 0.05) increased. This is the result of Maillard reaction and caramelization, which are enhanced at increased temperature and time (Kim and others ; Agila and Barringer ; Smith and Barringer ). An increase in the total color difference (Δ E * value) of rice roasted by hot air was higher than that roasted by superheated steam, especially at 170 °C (Figure ).…”

Section: Resultsmentioning

confidence: 99%

Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice

Yodkaew

Chindapan

Devahastin

2016

Journal of Food Science

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The feasibility of using superheated steam roasting and wetting to control the water activity in an optimal range to mitigate oxidation of roasted rice was evaluated. Changes in the bed temperature as well as rice kernel moisture content, water activity, and color were monitored during fluidized bed roasting with superheated steam and hot air at 170, 190, and 210 °C. Air-roasted rice was rewetted to raise its water activity to 0.30 to 0.35. All the samples were analyzed for the total oil content, peroxide value (PV), thiobarbituric acid (TBA) value, and free fatty acids (FFA) content and compositions. Higher roasting temperatures, especially at 210 °C, led to a significant increase (P ≤ 0.05) in the total oil content of the roasted rice. Wetting led to a significant (P ≤ 0.05) decrease in the TBA value of the air-roasted rice, although the total FFA content significantly (P ≤ 0.05) increased. Rice roasted in superheated steam at 210 °C exhibited significantly (P ≤ 0.05) lower PV and TBA value; their total FFA content also tended to decrease, which is desirable for a longer shelf life.

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Section: Resultsmentioning

confidence: 99%

Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice

Yodkaew

Chindapan

Devahastin

2016

Journal of Food Science

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“…The effects of oven, microwave or combined oven–microwave roasting on peanut volatiles and colour, were reported by Smith and Barringer . In general it was found that volatile levels increased with an increase in roasting time or temperature.…”

Section: Current Applications Of Sift‐ms In Food Aroma Analysismentioning

confidence: 72%

“…Barringer. 69 In general it was found that volatile levels increased with an increase in roasting time or temperature. Both oven and microwave roasting technologies produced similar volatile trends and peanut colour with increasing roasting time, and the results of combination roasting also showed promise for further investigations into microwave technology for peanut roasting.…”

Section: Nuts Seeds and Grainsmentioning

confidence: 98%

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Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

Langford¹,

Padayachee²,

McEwan

et al. 2019

Flavour & Fragrance J

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Selected ion flow tube mass spectrometry (SIFT‐MS) is a direct mass spectrometry technique developed for volatile organic compound (VOC) analysis. In this comprehensive review of the SIFT‐MS flavour literature, its flexibility and utility are evident. SIFT‐MS has found wide application in the analysis of formation and release of odorants in fruits, vegetables, nuts, and seeds – including flavour and sensory optimization during cooking. Dairy products and poultry, red meat, and seafood also comprise a significant number of studies across processing, sensory, and shelf‐life studies. Edible oils, initially investigated for flavour and oxidative status, have recently been very successfully classified according to origin using a combined chemometrics and SIFT‐MS approach. Other recent developments – across different food groups – have been growth in applications to packaging (including meats in modified atmosphere packaging), and correlations of SIFT‐MS data with various types of sensory testing. The continuing growth of food odorant publications indicates that the SIFT‐MS technique has a significant role to play in understanding and managing favourable and unfavourable aroma formation in both academia and industry.

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“…The CIE L * value is an indicator of the degree of roasting of peanuts. An L * value greater than 61 is the standard that indicates an under‐roasted or raw peanut . All treatments resulted in peanuts with L * values greater than 61 (Table ).…”

Section: Resultsmentioning

confidence: 99%

Blanchability and sensory quality of large runner peanuts blanched in a radiant wall oven using infrared radiation

2017

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Color and Volatile Analysis of Peanuts Roasted Using Oven and Microwave Technologies

Cited by 31 publications

References 57 publications

Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice

Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice

Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

Blanchability and sensory quality of large runner peanuts blanched in a radiant wall oven using infrared radiation

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