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Mechanical Properties and Chemical Composition of Peanuts as Affected by Harvest Date and Maturity
Author(s) -
KIM N.K.,
HUNG Y.C.
Publication year - 1991
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.1365-2621.1991.tb04778.x
Subject(s) - chemical composition , maturity (psychological) , food science , chemistry , composition (language) , horticulture , compression (physics) , botany , zoology , biology , materials science , composite material , psychology , developmental psychology , linguistics , philosophy , organic chemistry
Harvest date and maturity (by the Hull Scrape method) were compared to mechanical properties and chemical composition of peanuts. In general, later‐harvested or mature peanuts exhibited higher cutting and shear‐compression forces, shear‐compression energy and slope of force‐deformation curve than earlier‐harvested or immature peanuts. Mesocarp color of peanuts could be used as an index to group peanuts with similar shear‐compression energy (sensory crunchiness). Harvest date did not affect dry basis chemical composition except carbohydrates content decreased slightly as digging was delayed. Oil content increased and carbohydrates decreased as peanuts matured. Total unsaturated fatty acids content increased with maturity.