Changes in Roasted Peanut Flavor and Other Quality Factors with Seed Size and Storage Time |
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| Authors: | HAROLD E. PATTEE JACK L. PEARSON CLYDE T. YOUNG FRANCIS G. GIESBRECHT |
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| Affiliation: | Author Pattee is with the USDA-SEA-AR and Dept. of Botany, Author Young is with the Dept. of Food Science, and Author Giesbrecht is with the Dept. of Statistics, North Carolina State Univ., P.O. Box 5906, Raleigh, NC 27650.;Author Pearson is with the USDA-SEA-AR, National Peanut Research Laboratory, Dawson, GA. |
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| Abstract: | Peanut seed size and time in storage have been investigated as to their influence on roasted flavor, peanut butter color. Blanchability of roasted peanuts, oxidative stability and iodine value of raw peanuts. Seed size had a significant effect on roasted flavor and peanut butter color with constant roasting time and with roasting to a uniform peanut butter color. Blanchability of the seed after roasting was also significantly affected by seed size as well as storage time. Oxidative stability of the raw peanuts showed a general tendency to decrease with seed size and storage time. Iodine values were significantly higher in the smallest seed size but storage time did not affect iodine values. The data suggest that inferior quality is being introduced into marketing channels through use of a 5.95 mm screen size as a minimum for grading U.S. No. 1 Virginia-type peanuts. |
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