| Heat and storage effects on the flavour of peanuts. | |
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MedLine Citation:
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PMID: 9881373 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Two peanut varieties, Giza 4 and Giza 5 were subjected to different heat treatments such as drying in solar drier at air speed 0.5 and 2 m/sec with average temperature 45 and 60 degrees C and heating in oven at 120 and 150 degrees C. The sensory evaluation of the two varieties showed insignificant differences among varieties and heating processes. A correlation between the sensory and instrumental data was found. The high sensory scores of samples heated at 150 degrees C were attributed to the presence of high concentration of pyrazines which were thought to contribute to flavour and aroma of fresh roasted peanut. A comparative study between the main chemical classes retained in peanut samples after storage for 3 months at room temperature showed that the aldehydes derived lipids increased significantly in the solar dried samples. The antioxidative components produced via Maillard reaction resulted in oxidative stability of the samples heated in oven. |
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Authors:
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S M el-Kayati; H H Fadel; M Abdel Mageed; S A Farghal |
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Publication Detail:
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Type: Comparative Study; Journal Article |
Journal Detail:
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Title: Die Nahrung Volume: 42 ISSN: 0027-769X ISO Abbreviation: Nahrung Publication Date: 1998 Dec |
Date Detail:
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Created Date: 1999-03-17 Completed Date: 1999-03-17 Revised Date: 2009-11-11 |
Medline Journal Info:
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Nlm Unique ID: 0142530 Medline TA: Nahrung Country: GERMANY |
Other Details:
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Languages: eng Pagination: 416-21 Citation Subset: IM |
Affiliation:
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Desert Research Center, Agroprocessing Unit, Mataria, Cairo, Egypt. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Aldehydes
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analysis Antioxidants / analysis Arachis hypogaea / chemistry* Cookery Desiccation Food Preservation Gas Chromatography-Mass Spectrometry Hot Temperature Lipids / analysis Odors Taste* |
| Chemical | |
Reg. No./Substance:
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0/Aldehydes; 0/Antioxidants; 0/Lipids |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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