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Evaluation of Peanut Roasting Using Oven and Microwave Technologies on the Development of Color, Flavor, and Lipid Oxidation

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2014, Master of Science, Ohio State University, Food Science and Technology.
Roasted peanut color, flavor, and lipid oxidation values were evaluated for different time and temperature combinations using oven, microwave, and combination roasting technologies. Raw peanuts were oven roasted at 135, 163, 177, and 204 degrees C, microwave roasted for 1-3 min, or combination roasted by microwave and oven roasting for various times and temperatures. Roasted peanut color, volatiles, odor activity values (OAVs), free fatty acid, peroxide values, and sensory attribute values based on descriptive sensory panel analysis were determined. Two commercial peanut butter samples were analyzed for color and volatile comparison. L* values were used to categorize peanuts into under roasted, ideally roasted, and over roasted. Raw peanuts were roasted by different methods to produce equivalent, commercially ideal L* roast color. Volatiles were measured using selected ion flow tube mass spectrometry (SIFT-MS). OAVs were calculated based on volatile levels quantified with SIFT-MS and known odor thresholds. The total roasting time in order to achieve ideal color was not shortened by most of the combination treatments compared to their oven roasted equivalents. Oven before microwave roasting compared to the reverse was found to significantly increase the L* value likely due to the increase in the dielectric loss factor. Peanuts with ideal color had L* values that were not significantly different, but the volatile levels were different. Hexanal concentrations in all peanuts decreased then increased with roasting, but were below the level previously found to be unacceptable to consumers. Ethanol to methanol ratios in roasted peanuts were all below the level found in raw peanuts. Pyrazine levels increased as roasting time increased, although oven at 177 degrees C treatments had the highest and microwave treatments had the lowest levels. Volatile levels generally increased as roasting time or temperature increased with raw peanuts having the lowest levels and over roasted peanuts having the highest volatile levels. Oven 177 degrees C for 15 min generally had the highest level of volatiles among the roasting treatments tested. Based on the OAVs that were greater than one, roasted peanut samples had similar volatiles important for flavor compared to the commercial samples. Lipid oxidation values were not significantly different between the roasted peanut samples, displaying no evidence to support that roasting time or temperature affected lipid oxidation, when ideal color was produced. Sensory attribute values showed no significant difference between oven, microwave, or combination roasting for most of the peanut flavor descriptors. Microwave and microwave combination roasting produced similar color, flavor, lipid oxidation, and sensory attribute values compared to oven roasting treatments. Soft independent modeling of class analogies based on volatile levels showed that raw peanuts were the most different, commercial samples were the most similar to each other, and oven, microwave, and combination roasting were all similar in volatile profile.
Sheryl Barringer, Ph.D. (Advisor)
100 p.

Recommended Citations

Citations

  • Smith, A. L. (2014). Evaluation of Peanut Roasting Using Oven and Microwave Technologies on the Development of Color, Flavor, and Lipid Oxidation [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397043602

    APA Style (7th edition)

  • Smith, Alicia. Evaluation of Peanut Roasting Using Oven and Microwave Technologies on the Development of Color, Flavor, and Lipid Oxidation. 2014. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1397043602.

    MLA Style (8th edition)

  • Smith, Alicia. "Evaluation of Peanut Roasting Using Oven and Microwave Technologies on the Development of Color, Flavor, and Lipid Oxidation." Master's thesis, Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397043602

    Chicago Manual of Style (17th edition)