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INTERNAL COLOR OF SPANISH PEANUT HULLS AS AN INDEX OF KERNEL MATURITY
Author(s) -
MILLER O. H.,
BURNS E. E.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb15157.x
Subject(s) - hull , mathematics , kernel (algebra) , maturity (psychological) , index (typography) , peanut oil , transmittance , food science , chemistry , biology , materials science , optics , computer science , composite material , physics , ecology , raw material , pure mathematics , psychology , developmental psychology , world wide web
SUMMARY A nonsacrificial index of peanut kernel maturity was developed, based upon objective color measurement of the internal hull color which was then related to other indices of maturity and quality. Kernel density and light transmittance of the oil at 480 mμ were confirmed as good indices of quality. Internal hull color, kernel density and light transmittance of peanut oil were found to be significantly related. With appropriate instrumentation, objective evaluation of the internal hull surface color of peanuts is feasible as a good index of quality and maturity.