Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven

Authors

  • Valmor Ziegler Universidade Federal de Pelotas
  • Cristiano Dietrich Ferreira Universidade Federal de Pelotas
  • Caroline Tuchtenhagen Rockembach Universidade Federal de Pelotas
  • Cláudio Martin Pereira de Pereira Universidade Federal de Pelotas
  • Maurício de Oliveira Universidade Federal de Pelotas
  • Moacir Cardoso Elias Universidade Federal de Pelotas

DOI:

https://doi.org/10.5433/1679-0359.2017v38n1p197

Keywords:

Oxidative stability, Peanuts, Roasting, Sensory and chemical properties.

Abstract

Peanut grains are an excellent source of proteins and lipids. Before consumption, peanuts are subjected to a roasting process to acquire desirable sensory characteristics, in addition to eliminating microorganisms present. However, this processing step can cause various changes in lipid and protein fraction of grains, which are not totally elucidated in the literature. This study evaluated parameters such as the lipid acidity, peroxide value, primary (K232) and secondary (K270) products of lipid oxidation, fatty acid profile, reducing sugars, browning index, protein solubility, protein content and intention to purchase of peanut kernels with four colors of testa (striped, rose, red and black), subjected to the roasting process in microwave or oven. After processing, there was a reduction in lipid acidity and unsaturated fatty acids and an increase in saturated fatty acids, peroxide value, K232 and K270 in oil. There was a reduction in protein solubility and reducing sugars, with an increase in browning index. The purchase intention was higher for microwave-roasted red and rose peanut grains, which makes this form of processing interesting due to its convenience and speed.

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Author Biographies

Valmor Ziegler, Universidade Federal de Pelotas

Discente do Curso de Doutorado do Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal de Pelotas, DCTA/FAEM/UFPEL, Pelotas, RS, Brasil.

Cristiano Dietrich Ferreira, Universidade Federal de Pelotas

Discente do Curso de Doutorado do Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal de Pelotas, DCTA/FAEM/UFPEL, Pelotas, RS, Brasil.

Caroline Tuchtenhagen Rockembach, Universidade Federal de Pelotas

Discente do Curso de Doutorado do Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal de Pelotas, DCTA/FAEM/UFPEL, Pelotas, RS, Brasil.

Cláudio Martin Pereira de Pereira, Universidade Federal de Pelotas

Prof. Dr., Centro de Ciências Químicas, Farmacêuticas e de Alimentos, UFPEL, Pelotas, RS. Brasil.

Maurício de Oliveira, Universidade Federal de Pelotas

Prof. Dr., Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, DCTA/FAEM/UFPEL, Pelotas, RS, Brasil.

Moacir Cardoso Elias, Universidade Federal de Pelotas

Prof. Dr., Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, DCTA/FAEM/UFPEL, Pelotas, RS, Brasil.

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Published

2017-03-02

How to Cite

Ziegler, V., Ferreira, C. D., Rockembach, C. T., Pereira, C. M. P. de, Oliveira, M. de, & Elias, M. C. (2017). Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven. Semina: Ciências Agrárias, 38(1), 197–208. https://doi.org/10.5433/1679-0359.2017v38n1p197

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