Canned peanut sprout pickles
1996
Thirawan Chanrittisen | Niramon Utama-ang (Lampang Agricultural Research and Training Centre (Thailand) )
Three cultivars of peanut, Tainan 9, Sukhothai 38, and Khon Khaen 60-2, were cultured into peanut sprout. The sprouts were processed into two types of pickles, salted, and sweet and sour. The pickles were canned in 307*221 acid resistant lacquer can. The protein content of Tainan 9 and Sukhothai 38 were higher than Khon Khaen 60-2. There were appeared to be higher protein in salted than sweet and sour pickles. The range of peroxide value in all treatments were between 0.11-0.32 me/kg, which were not rancid. The sweet and sour pickles of Khon Khan 60-2 were accepted at the medium like level of hedonic scales by instructor and student group. However, the sweet and sour pickles of Tainan 9 were accepted at the medium like by labor group. The critical control point for the canned peanut sprout pickles processing was the aflatoxin producing during sprouting. Aflatoxin in canned peanut sprout pickles were not decreased by the temperature, time, and acidity of the pickles.
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Эту запись предоставил Kasetsart University