Optimization of microwave roasting of peanuts and evaluation of its physicochemical and sensory attributes

Abstract

In this study, the microwave (MW) roasting (MWR) of peanuts ( L.) is attempted, optimized and compared with conventional drum roasting. A two factor/three level face centered composite design based MWR experiments was conducted at different roasting time (60, 180 and 300 s) and MW power levels (180, 540 and 900 W). The roasting quality was analyzed by physicochemical and sensory attributes of roasted peanuts and extracted oil viz., moisture loss, hardness, browning index (BI), induction period (IP) based on Rancimat, peroxide value (PV) and overall acceptability (OA), respectively. A roasting time and MW power dependent improvement in the desired quality of roasted peanuts and extracted oil was observed attributable to the formation of antioxidant Maillard reaction compounds. A second order polynomial model adequately described the roasting experimental data ( < 0.0001, > 0.90) with an insignificant lack of fit ( > 0.05). Using response surface methodology, the MWR was optimized at roasting time of 201 s and MW power level of 900 W which yielded favorable values of quality attributes (moisture loss, 3.06%; hardness, 4528.34 g; BI, 58.89; IP, 8.12 h; PV, 8.80 milliequivalents O/kg; OA, 6.40). Furthermore, the quality assessment of ground peanuts for selected time-power combinations (low, optimum and high roasts) was attempted using scanning electron microscopy, electronic nose and Fourier transform infrared spectroscopy which revealed better quality of optimized MWR peanuts.

Influence of microwave treatment on quality parameters of snacks food. Impact issuees

“…The observed trend can be explained by the increase in the formation of flavour qualities and Maillard serial roasting tests, which include the overall sensory quality of peanuts. The optimal overall acceptability was obtained with roasting time 201 s and power 898 W [24]. On the other hand, peanuts which were heated as part of the blanching process using a 5 kW, 915 MHz microwave unit all negative aspects of the sample that are different from a reference.…”

Effect of pilot scale roasting on color and textural attributes of soybean kernels

“…Color measurement of unroasted and roasted soybean was performed by using a colorimeter (Model CM‐5, Konica Minolta, Sensing Americas Inc., USA) as per the protocol described by Raigar, Upadhyay, and Mishra (2017). Color parameters included in the present study were lightness ( L *), redness or greenness ( a *), yellowness or blueness ( b *), and browning index (BI).…”

Application of a neural network mathematical model in the development of hot air roasting process technology for Chironji (Buchanania lanzan) kernels

“…Besides, various researchers have also used hot air roasting for food items like wild almonds (Hojjati, Lipan, & Carbonell‐Barrachina, 2016), hazelnuts (Demir, Celayeta, Cronin, & Abodayeh, 2002), sesame seeds (Kahyaoglu & Kaya, 2006), etc. The hot air roasting parameters (temperature and time) have been reported to have a significant effect on the roasted product's quality attributes (Raigar, Upadhyay, & Mishra, 2017; Sharanagat et al., 2019). Therefore, the effect of these parameters on quality characteristics of the product needs to be studied as well as these parameters must be optimized to obtain a roasted product of good quality.…”