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INFLUENCE OF MOIST‐HEAT TREATMENTS OF PEANUTS ON PEANUT PASTE CHARACTERISTICS
Author(s) -
McWATTERS K. H.,
HEATON E. K.
Publication year - 1974
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.1365-2621.1974.tb02932.x
Subject(s) - moisture , flavor , food science , water content , chemistry , grinding , materials science , composite material , geotechnical engineering , engineering
Further information on the effects of moist heat on certain qualities of peanuts was obtained by heating skin‐free kernels in water at 90, 120, 150, 180 and 210 °F for 15, 30, 45, 60, 75 and 90 min. They were drained, held overnight and ground into paste, and evaluated for moisture uptake, shear resistance, color, grinding characteristics and flavor. The performance of peanut paste in a food system was determined by substituting it for almond paste in a macaroon cookie formula. Results showed that moisture uptake and L and b color values increased as the heating temperature and time increased. Resistance to shear decreased as heating time increased for samples heated at 150, 180 and 210 °F. At 90 and 120 °F, however, there were irregular patterns of moisture uptake and shear resistance. All samples were easily ground in a stone mill except those heated at 120 °F for 75 and 90 min which were sticky and gummy. Sensory evaluation indicated that the peanut flavor of the paste was improved by heating at temperatures of 180 and 210 °F. Both heating time and temperature affected the consistency and handling of macaroon cookie batters prepared from the paste as well as the sensory qualities of the finished products. Cookies having the highest overall quality were obtained from pastes with a moisture content of 23–27% and heat treatments of 30 or 45 min at 180 °For 15 min at 210 °F.