Study of physiological and textural properties of roasted peanuts defatted by an innovative oil extraction process. Correlation with consumer evaluation

Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers

“…Finally, four studies have attempted to correlate hedonic scores, sensory attributes, and instrumental analyses. Three were focused on a single instrumental attribute (hexanal and force compression tests, respectively [Grosso & Resurreccion, ; Miyagi & Ogaki, ; Nader, Afif, & Louka, ]), and the fourth was focused on oxidation during shelf life (Nepote, Olmedo, Mestrallet, & Grosso, ). Recently, a study has been published on sensory and headspace volatile drivers of liking for U.S. consumers (Wang, Adhikari, & Hung, ).…”

Defatting and Defatted Peanuts: A Critical Review on Methods of Oil Extraction and Consideration of Solid Matrix as a By-Product or Intended Target

“…It is grown in areas with tropical, subtropical, and temperate climates [2] and has become well-known for being a high-protein source, containing between 22% and 30% protein. Additionally, it is a source of nutrients like niacin, which helps promote healthy blood flow and brain function, folate, antioxidants, vitamin E, magnesium, phosphorus, and dietary fibers [3]. Peanuts are commonly eaten as a snack or processed into peanut butter, while more than 70% of the harvest is used for oil extraction [4].…”

“…While several methods are available for extracting oil from oilseeds, some of them might negatively affect the extracted oil and/or the remaining solid matrices. The mechanical methods are the most commonly used ones, including hydraulic pressing [1][2][3][4]8], extrusion [15,16], screw pressing [16][17][18], and cold pressing [6,[19][20][21]. Hydraulic pressing has been significantly enhanced in certain instances to preserve the physical form of whole peanuts following defatting.…”

“…In other scenarios, the reconstitution happened via soaking in water for a sufficient time and then drying to a water content of 7-10% dry basis (d.b.) before roasting [2,3]. Chemical methods are also frequently cited in the literature.…”

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

“…The development of texture during processing with regard to microstructure changes has also been studied with qualitative electron microscopy techniques, with most studies concluding that crunchiness and crispiness increase during roasting solely due to the disruption of the microstructure, caused by the generation of steam upon heating. Others have also demonstrated that water absorption during maceration can lead to a crispier texture due to the larger amount of steam generated. Most available research is focused on contrasting raw versus roasted peanuts, rather than the difference between process conditions .…”