ISSN:
1573-9104
Keywords:
peanut
;
roasting
;
storage
;
proteins
;
oil
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract Peanut kernels, untreated or soaked in salt solution, were roasted at 160°C for 30 min in a hot air oven or oil roasted at 147°C for 2 min and, stored at 27°C and 5°C up to 150 days. The heat treatments significantly decreased methionine, tryptophan and in vitro protein digestibility (IVPD) and, increased the soluble proteins and acid value of kernel oil. Storage of heated peanuts caused an increase in water-soluble proteins, IVPD, acid value and saponification value and a decrease in methionine, tryptophan and iodine value. The oil roasting was found to be more detrimental to nutritional quality and storage stability of peanuts as compared to dry roasting. The storage of heated peanuts at 5°C was found to be beneficial in lowering the undesirable nutritional changes in the peanut kernels.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF02193772
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