Peanut and peanut products: A food safety perspective

Chang, Alexandra; Sreedharan, Aswathy; Schneider, Keith R.

doi:10.1016/j.foodcont.2012.12.007

Cited by 92 publications

(75 citation statements)

References 47 publications

(46 reference statements)

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“…Peanut grain roasting occurs at temperatures of approximately 150 °C for variable periods according to the initial moisture content and dimensions of the grain. The most common methods of preparation use a microwave or conventional oven (CHANG et al, 2013;CÄMMERER;KROH, 2009). …”

Section: Introductionmentioning

confidence: 99%

Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven

Ziegler

Ferreira

Rockembach

et al. 2017

SCA

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Peanut grains are an excellent source of proteins and lipids. Before consumption, peanuts are subjected to a roasting process to acquire desirable sensory characteristics, in addition to eliminating microorganisms present. However, this processing step can cause various changes in lipid and protein fraction of grains, which are not totally elucidated in the literature. This study evaluated parameters such as the lipid acidity, peroxide value, primary (K 232 ) and secondary (K 270 ) products of lipid oxidation, fatty acid profile, reducing sugars, browning index, protein solubility, protein content and intention to purchase of peanut kernels with four colors of testa (striped, rose, red and black), subjected to the roasting process in microwave or oven. After processing, there was a reduction in lipid acidity and unsaturated fatty acids and an increase in saturated fatty acids, peroxide value, K 232 and K 270 in oil. There was a reduction in protein solubility and reducing sugars, with an increase in browning index. The purchase intention was higher for microwave-roasted red and rose peanut grains, which makes this form of processing interesting due to its convenience and speed. Key words: Oxidative stability. Peanuts. Roasting. Sensory and chemical properties. ResumoOs grãos de amendoim são excelente fonte de proteínas e lipídios. Antes de serem consumidos, os grãos de amendoim são submetidos a um processo de torrefação para adquirir características sensoriais desejáveis, além de eliminar os microrganismos presentes, no entanto, essa etapa de processamento pode causar várias alterações na fração lipídica e proteica dos grãos, as quais não são totalmente elucidadas pela literatura. Esse estudo avaliou parâmetros como a acidez lipídica, o índice de peróxidos, os produtos primários (K 232 ) e secundários (K 270 ) de oxidação lipídica, o perfil de ácidos graxos, açúcares redutores, índice de escurecimento, solubilidade proteica, teor de proteína e intenção de compra de grãos de amendoim com quatro cores de tegumento (listrado, rosa, vermelho e preto), submetidos ao processo de torrefação em micro-ondas ou forno. Após o processamento, ocorreu uma redução da acidez lipídica e de ácidos graxos poli-insaturados e um aumento de ácidos graxos saturados, índice de peróxidos, K 232 e K 270 no óleo. Houve uma redução da solubilidade proteica e de açúcares redutores, com aumento no índice de escurecimento. A intenção de compra foi maior nos grãos de amendoim vermelho e rosa torrados em micro-ondas, o que torna essa forma de processamento interessante devido a sua rapidez e conveniência. Palavras-chave: Amendoim. Estabilidade oxidativa. Torrefação. Propriedades químicas e sensoriais.

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Section: Introductionmentioning

confidence: 99%

Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven

Ziegler

Ferreira

Rockembach

et al. 2017

SCA

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“…Salah satu produk yang dapat dibuat adalah selai kacang tanah. Kacang tanah ini mempunyai syarat untuk dapat dijadikan "home fortification" karena merupakan produk lokal yang mengandung antioksidan alami PCoumariacid 22%, harga murah, mudah diolah, kelembaban 1%, dan kadar Aw 0,2-0,33 [2]. Kacang tanah juga mengandung asam lemak tidak jenuh sejumlah 76-82% yang terdiri dari 40-45% asam oleat dan 30-35% asam linoleat.…”

Section: Pendahuluanunclassified

Asam Lemak Bebas dan Bilangan Asam Selai Kacang â€œHome Fortificationâ€ selama Penyimpanan (Free Fatty Acids and Acid Values of "Home Fortification" Peanut Butter during Storage)

Kusuma¹,

Kusnadi²,

Winarsih³

2016

IJHN

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AbstrakSelai kacang tanah merupakan salah satu komoditi tinggi lemak dan protein yang dapat digunakan sebagai bahan dasar pembuatan "home fortification" untuk anak usia 6-24 bulan sehingga dapat mencegah terjadinya stunting, wasting, dan underweight. Lemak kacang tanah mudah teroksidasi dan menjadi tengik jika selama proses penyimpanan jika tidak disimpan dengan benar. Tujuan penelitian ini untuk mengetahui pengaruh suhu dan waktu pasteurisasi terhadap asam lemak bebas dan bilangan asam produk selai kacang tanah selama proses penyimpanan. Rancangan penelitian menggunakan Nested Design 3 faktor penelitian. Faktor penelitian I, pembuatan selai kacang tanah (tanpa pasteurisasi, 71 0 C, 10 menit; pasteurisasi 80 0 C, 1 menit), dengan 3 kali ulangan setiap kelompok. Faktor penelitian II, waktu penyimpanan dalam minggu (0, 1, 2, dan 3 minggu). Faktor penelitian III, suhu simpan (suhu kamar, suhu dingin). Pengujian yang dilakukan adalah uji asam lemak bebas dan bilangan asam. Tidak terdapat perbedaan yang singnifikan (p=0,999) pada kadar asam lemak bebas dan bilangan asam, hal ini menunjukkan bahwa lemak belum mengalami proses oksidasi yang berlebihan selama proses penyimpanan 3 minggu baik di suhu dingin maupun di suhu ruang. Dapat disimpulkan bahwa selai kacang tanah home fortitication mempunyai jangka waktu aman untuk dikonsumsi anak usia 6-24 bulan dalam jangka waktu 3 minggu, karena mutu lemak masih baik. Kata Kunci: selai kacang tanah, suhu kamar, suhu dingin, asam lemak bebas, bilangan asam Abstract Peanut butter is one of the commodities with high fat and protein that can be used as a basis for making "home fortification" for children aged 6-24 months in order to prevent the occurrence of stunting, wasting and underweight. The fat of peanut is easily oxidized and turns rancid during storage if not properly stored. This study aimed to determine the effect of temperature and time of pasteurization of free fatty acids and acid values of peanut butter product during storing process. This research used Nested Design with three study factors, namely, the first factor that is the manufacture of peanut butter (without pasteurization, 71ᵒ C, 10 minutes; pasteurization, OPEN ACCESS 84

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“…Salmonella is widespread in nature and survives in dry foods for weeks, months, or even years (Chang et al 2013 ;Beuchat and Mann 2010a ;Komitopoulou and Peñaloza 2009 ;Beuchat and Scouten 2002 ;Burnett et al 2000 ;Archer et al 1998 ). Food composition, water activity, and temperature collectively infl uence its survival in foods (He et al 2011 ;Mattick et al 2001 ;Corry 1974 ;Dega et al 1972 ;Moats et al 1971 ).…”

Section: Pathogens Of Concern In Low-water Activity Foods and Spicesmentioning

confidence: 99%

Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices

Farakos

Frank²

2014

The Microbiological Safety of Low Water Activity Foods and Spices

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Vegetative cells of some foodborne pathogens, as well as bacterial spores, are capable of surviving within dry processing environments and low-water activity foods for lengthy periods of time. Between 2007 and 2012, there were 7,315 cases of bacterial infection and 63 deaths due to contaminated low-water activity foods worldwide. Salmonella is the pathogen of greatest concern, responsible for 94 % of US low-water activity food recalls and 53 % of outbreaks worldwide from 2007 to 2012. This chapter provides an overview of the challenges of controlling foodborne microorganisms in low-water activity foods, including a description of practices for preventing pre-and post-process contamination. Potential sources of bacterial contamination in the food supply chain include incoming raw materials, the external environment (e.g., pests, water, and air), inadequate hygienic facility and equipment design, inadequate sanitation practices, and lack of process control. Primary control points include the sourcing of raw commodities and ingredients, controlling crosscontamination from harvest to post-process, controlling the entry of water into dry processing areas, employing effective dry cleaning and sanitation processes, and implementing validated lethal processes.

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Peanut and peanut products: A food safety perspective

Cited by 92 publications

References 47 publications

Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven

Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven

Asam Lemak Bebas dan Bilangan Asam Selai Kacang â€œHome Fortificationâ€ selama Penyimpanan (Free Fatty Acids and Acid Values of "Home Fortification" Peanut Butter during Storage)

Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices

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Peanut and peanut products: A food safety perspective

Cited by 92 publications

References 47 publications

Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven

Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven

Asam Lemak Bebas dan Bilangan Asam Selai Kacang â€œHome Fortificationâ€ selama Penyimpanan (Free Fatty Acids and Acid Values of "Home Fortification" Peanut Butter during Storage)

Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices

Contact Info

Product

Resources

About

Asam Lemak Bebas dan Bilangan Asam Selai Kacang â€œHome Fortificationâ€ selama Penyimpanan (Free Fatty Acids and Acid Values of "Home Fortification" Peanut Butter during Storage)