Effect of roasting on chemical qualities of roasted groundnuts
1987
Chintana Oupadissakoon (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Product Development)
Roasting is an important processing step for most of the groundnut products in Thailand. Roasting creates a desirable flavor "roasted" to the groundnuts. The optimum roasting temperature is about 176 deg. celsius. The browning reaction occurs as free amino acids combine with sugars. The experiments were designed to have kernels of Tainan 9 and SK 38 groundnuts under roasted (16 and 18 minutes), optimum roasted (18 and 20 minutes) and overroasted (19 and 23.50 minutes). The roasted groundnut were analyzed for protein content by micro-Kjeldahl procedure, for oil by Soxhlet procedure, for total sugars by Samoygi-Nelson method, and for color by using Musell color chart. After being roasted the moisture was decreased from 6.8-7.8 % to 0.7-5 % as water evaporated out. Protein content increased from 28.9 % to 32.1 % in Tainan 9, and 31.7 % to 35.4 % in SK 38 because of the total weight decrease. Oil content was decreased especiallly in Tainan 9 from 47.9 % to 41.5 %. The total sugar content was decreased initially and then increased because sucrose was hydrolyzed to glucose and fructose. The color was changed from 5y9/2 and 5y9/4 to 10yr 8/8 when the roasting process ended.
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