Variation of flavor-related characteristics of peanuts during roasting as affected by initial moisture contents
1991
Chiou, R.Y.Y. | Chang, Y.S. | Tsai, T.T. | Ho, S.
Two lots of mature peanut kernels containing 3.40 and 10.50% moisture were roasted at 150 degrees C for 45 min. Hunter a values of the roasted unskinned kernels increased while L and b values decreased with time. The change of visual color in peanuts containing 10.50% moisture was more pronounced than that of peanuts containing 3.40% moisture. Total carbohydrate and glucose contents were higher in peanuts in the early stage of roasting compared to contents before roasting. Free amino acid contents in peanuts after 10 min of roasting were higher than contents in unroasted peanuts. Changes in specific amino acid content depended upon time of roasting and initial moisture content. SDS-PAGE analysis revealed that protein patterns varied quantitatively rather than qualitatively during the course of beat treatment. Proteins in peanuts containing 10.50% moisture were less heat resistant.
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