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Production of Peanut Flour from Microwave Vacuum‐Dried Peanuts
Author(s) -
POMINSKI J.,
VINNETT CAROLYN H.
Publication year - 1989
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.1365-2621.1989.tb08598.x
Subject(s) - flavor , food science , chemistry , arachis hypogaea , extraction (chemistry) , microwave , raw material , moisture , taste , agronomy , chromatography , biology , physics , organic chemistry , quantum mechanics
Defatted peanut flours with significantly reduced raw peanut taste and nitrogen solubility of 85+% were produced from field Runner peanuts that had been microwave‐vacuum‐dried to maximum temperatures of 80°C and 96°C. The flours were prepared from 4.54 kg of peanuts, dried from 25.5% to less than 10% moisture, at 375 Torr absolute pressure and at 1400 and 813 watts microwave power (2450 MHZ). Peanut temperature at end of drying significantly affected the intensity of the raw peanut flavor. Storage at 23.9°C for 14 months had no significant effects on intensity of the raw peanut flavor. Hexane extraction of blanched peanut kernels showed that mass velocity percolation rates increased with increase in final drying temperature of peanuts.