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Impact of roasting conditions on the quality and acceptance of the peanut paste
Author(s) -
Floriano Rafael,
Gräbin Karine,
Rossi Rochele Cassanta,
Ferreira Cristiano Dietrich,
Ziegler Valmor
Publication year - 2020
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12541
Subject(s) - roasting , food science , chemistry , materials science , metallurgy
Roasting is the main processing step performed to improve sensory and conservative properties of peanuts. The objective of this study was to evaluate changes in peanut oil and paste during roasting at different temperatures in a conventional oven (80, 110, 140, 170, and 200°C) and microwave. The increase in roasting temperature promoted reduction of L * value, b * value, and increases of a *, K 232 , K 270, and acidity. For alpha (α), gamma (γ), and delta (δ) tocopherols, as well as fatty acids, less degradation were observed at the roasting temperature of 140°C. Paste acceptability greater than 70% was achieved with roasting at 140°C. Based on the results, 140°C was the optimal roasting temperature that achieved the best paste acceptance rates with the smallest changes in oil and tocopherol quality parameters.