A comprehensive look at the effect of processing on peanut (Arachis spp.) texture

Dimitrios Lykomitros*, Lara Den Boer, Remco Hamoen, Vincenzo Fogliano, Edoardo Capuano

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

Abstract

BACKGROUND: Relationships between process and peanut texture have only been studied in Hypogaea species, and focused on very limited processing conditions. In this study, 94 samples were prepared from a combination of 12 raw materials (Arachis hypogaea and fastigiata cultivars) and 11 roasting conditions (maceration in water, aqueous glucose and at different pH values followed by frying or baking). Texture was analyzed by a trained sensory panel (spectrum method) and large deformation compression tests (TA/XT2), and the microstructure probed with confocal microscopy and X-ray tomography. RESULTS: The impact of maceration on 'crispy', 'crunchy' and 'hardness' sensory attributes was significantly larger when adding glucose in this step, whereas the effect of pH was minor. The relationship held for both fried and baked peanuts as well as for both A. hypogaea and fastigiata subspecies. The degree of alveolation was similar in differently processed peanuts, even though sensory attributes were significantly different. CONCLUSIONS: Maceration in different media can yield large textural changes in both peanut species, for both baking and frying. Maceration in glucose solutions can induce much larger textural changes than maceration in water. Quantitative data on alveolation show that microstructure disruption through steam generation cannot explain all the texture differences among processed peanuts.
Original languageEnglish
Pages (from-to)3962-3972
JournalJournal of the Science of Food and Agriculture
Volume98
Issue number10
Early online date1 Feb 2018
DOIs
Publication statusPublished - 15 Aug 2018

Fingerprint

Arachis
maceration
peanuts
texture
frying
Arachis hypogaea
baking
microstructure
glucose
sensory properties
Glucose
water
tomography
roasting
X Ray Tomography
steam
hardness
raw materials
Water
X-radiation

Keywords

  • Maceration
  • Melanoidins
  • Microstructure
  • Peanut
  • Texture
  • X-ray tomography

Cite this

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title = "A comprehensive look at the effect of processing on peanut (Arachis spp.) texture",
abstract = "BACKGROUND: Relationships between process and peanut texture have only been studied in Hypogaea species, and focused on very limited processing conditions. In this study, 94 samples were prepared from a combination of 12 raw materials (Arachis hypogaea and fastigiata cultivars) and 11 roasting conditions (maceration in water, aqueous glucose and at different pH values followed by frying or baking). Texture was analyzed by a trained sensory panel (spectrum method) and large deformation compression tests (TA/XT2), and the microstructure probed with confocal microscopy and X-ray tomography. RESULTS: The impact of maceration on 'crispy', 'crunchy' and 'hardness' sensory attributes was significantly larger when adding glucose in this step, whereas the effect of pH was minor. The relationship held for both fried and baked peanuts as well as for both A. hypogaea and fastigiata subspecies. The degree of alveolation was similar in differently processed peanuts, even though sensory attributes were significantly different. CONCLUSIONS: Maceration in different media can yield large textural changes in both peanut species, for both baking and frying. Maceration in glucose solutions can induce much larger textural changes than maceration in water. Quantitative data on alveolation show that microstructure disruption through steam generation cannot explain all the texture differences among processed peanuts.",
keywords = "Maceration, Melanoidins, Microstructure, Peanut, Texture, X-ray tomography",
author = "Dimitrios Lykomitros and {Den Boer}, Lara and Remco Hamoen and Vincenzo Fogliano and Edoardo Capuano",
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A comprehensive look at the effect of processing on peanut (Arachis spp.) texture. / Lykomitros, Dimitrios; Den Boer, Lara; Hamoen, Remco; Fogliano, Vincenzo; Capuano, Edoardo.

In: Journal of the Science of Food and Agriculture, Vol. 98, No. 10, 15.08.2018, p. 3962-3972.

Research output: Contribution to journalArticleAcademicpeer-review

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AU - Den Boer, Lara

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AU - Capuano, Edoardo

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N2 - BACKGROUND: Relationships between process and peanut texture have only been studied in Hypogaea species, and focused on very limited processing conditions. In this study, 94 samples were prepared from a combination of 12 raw materials (Arachis hypogaea and fastigiata cultivars) and 11 roasting conditions (maceration in water, aqueous glucose and at different pH values followed by frying or baking). Texture was analyzed by a trained sensory panel (spectrum method) and large deformation compression tests (TA/XT2), and the microstructure probed with confocal microscopy and X-ray tomography. RESULTS: The impact of maceration on 'crispy', 'crunchy' and 'hardness' sensory attributes was significantly larger when adding glucose in this step, whereas the effect of pH was minor. The relationship held for both fried and baked peanuts as well as for both A. hypogaea and fastigiata subspecies. The degree of alveolation was similar in differently processed peanuts, even though sensory attributes were significantly different. CONCLUSIONS: Maceration in different media can yield large textural changes in both peanut species, for both baking and frying. Maceration in glucose solutions can induce much larger textural changes than maceration in water. Quantitative data on alveolation show that microstructure disruption through steam generation cannot explain all the texture differences among processed peanuts.

AB - BACKGROUND: Relationships between process and peanut texture have only been studied in Hypogaea species, and focused on very limited processing conditions. In this study, 94 samples were prepared from a combination of 12 raw materials (Arachis hypogaea and fastigiata cultivars) and 11 roasting conditions (maceration in water, aqueous glucose and at different pH values followed by frying or baking). Texture was analyzed by a trained sensory panel (spectrum method) and large deformation compression tests (TA/XT2), and the microstructure probed with confocal microscopy and X-ray tomography. RESULTS: The impact of maceration on 'crispy', 'crunchy' and 'hardness' sensory attributes was significantly larger when adding glucose in this step, whereas the effect of pH was minor. The relationship held for both fried and baked peanuts as well as for both A. hypogaea and fastigiata subspecies. The degree of alveolation was similar in differently processed peanuts, even though sensory attributes were significantly different. CONCLUSIONS: Maceration in different media can yield large textural changes in both peanut species, for both baking and frying. Maceration in glucose solutions can induce much larger textural changes than maceration in water. Quantitative data on alveolation show that microstructure disruption through steam generation cannot explain all the texture differences among processed peanuts.

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