Roasting is the main processing step performed to improve sensory and conservative properties of peanuts. The objective of this study was to evaluate changes in peanut oil and paste during roasting at different temperatures in a conventional oven (80, 110, 140, 170, and 200 C) and microwave. The increase in roasting temperature promoted reduction of L* value, b* value, and increases of a*, K 232 , K 270, and acidity. For alpha (α), gamma (γ), and delta (δ) tocopherols, as well as fatty acids, less degradation were observed at the roasting temperature of 140 C. Paste acceptability greater than 70% was achieved with roasting at 140 C. Based on the results, 140 C was the optimal roasting temperature that achieved the best paste acceptance rates with the smallest changes in oil and tocopherol quality parameters.

Propriedades tecnológicas e sensoriais de pasta de amendoim elaborada com ingredientes prebióticos Technological and sensory properties of peanut paste made with prebiotic ingredients

No abstract