Characterization of peanut kernels as affected by harvest date and drying practices

Chiou, Robin Y.‐Y.; Liu, Chii Dong.; Liu, Ching Ping.; Ferng, Sophia; Tsai, Rong Tsuen.

doi:10.1021/jf00021a013

Cited by 7 publications

(4 citation statements)

References 13 publications

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“…Mature pods, depending on the pod color and hardness checked by fingers, were harvested two times on the 120th and 127th days after cultivation. For comparison, the same cultivar of peanut seeds (Tainan 12) were planted in an experimental field of the National Chiayi University on March 1, 2000, with normal cultivation practice and harvested on the 110th days after cultivation (70 days after flowering) (7). The distance between the greenhouse and experimental field was ∼200 m. For comparison, only the two-seed pods collected from the aquaticand field-cultivated peanuts were air-dried in the greenhouse for 10 days.…”

Section: Peanut and Cultivationmentioning

confidence: 99%

Comparative Characterization of Peanuts Grown by Aquatic Floating Cultivation and Field Cultivation for Seed and Resveratrol Production

Liu

Wen

Chiou

et al. 2003

J. Agric. Food Chem.

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Peanut pods (Tainan 12, a Spanish cultivar, Arachis hypogaea L.) have been obtained from peanuts grown in a newly developed aquatic floating cultivation system without artificial aeration or periodic renewal of the solution. The system provided a convenient status for examination of root and pod development. Compared to field-grown peanuts of the same cultivar, the aquatic-cultivated peanut pods and seeds were smaller, whereas seed/pod weight ratios, crude fat and protein contents, and SDS-PAGE protein patterns varied within similar ranges. During cultivation, the highest detected temperature of the aquatic solution was higher than the field-soil temperature. After gas chromatographic analysis of the fatty acid compositions, the oleic acid/linoleic acid ratio of the aquatic-cultivated seeds was higher than that of field-cultivated ones. When the peanut roots were collected, cleaned, dried, weighed, pulverized, and subjected to resveratrol analysis, dry root weights were 4.2 +/- 0.1 and 2.2 +/- 1.1 g/plant and resveratrol contents were 0.074 +/- 0.009 and 0.114 +/- 0.212 mg/g for the aquatic- and field-cultivated peanut roots, respectively. This indicates that the aquatic-cultivated peanut roots could be a potent and consistent source of resveratrol.

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Section: Peanut and Cultivationmentioning

confidence: 99%

Comparative Characterization of Peanuts Grown by Aquatic Floating Cultivation and Field Cultivation for Seed and Resveratrol Production

Liu

Wen

Chiou

et al. 2003

J. Agric. Food Chem.

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“…Empirically, colour can be used as an effective control parameter because the brown pigments increase as the browning and caramelization reactions progress. However, the selection of a roast on the basis of colour alone can lead to flavour defects because maturity, variety, moisture content and kernel size affect the roast colour (Pattee et al ., 1982; Sanders et al ., 1989; Chiou et al ., 1992). Moss & Otten (1989) studied the relationship between colour development and moisture content during roasting of peanuts; they found that the rate of colour change was significant after the rapid drying stage.…”

Section: Introductionmentioning

confidence: 99%

Determination of optimum hazelnut roasting conditions

Saklar¹,

Katnas²,

Ungan³

2001

Int J of Food Sci Tech

100

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The objective of this study was to test the hypothesis that the roasting conditions used for hazelnuts, such as the air temperature, air velocity and roasting time (independent variables), could be optimized by using Response Surface Methodology. Effects of independent variables on sensory and physical characteristics were determined. A consumer test was used to determine the acceptable samples. Very dark and very light roasted samples, corresponding to 165 °C, 3 m/s, 25 min and 125 °C, 1 m/s, 15 min process conditions, respectively, were unacceptable. Superimposed contour plots were used to determine the values of independent variables and these showed the process conditions where all product characteristics were acceptable to consumers. At low velocity (0.3 m/s), acceptable products were produced at about 165–179 °C for 20–25 min. When air velocity increased, air temperature shifted to lower temperatures. Samples roasted at 145 °C, 2 m/s, 28 min, 165 °C, 1 m/s, 25 min and 145 °C, 3.7 m/s, 20 min produced the most acceptable products. The sample roasted at 165 °C, 1 m/s, 25 min required the least air velocity and was the most economical in terms of energy consumed among the samples rated most acceptable by consumers.

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“…Two crops, i.e., spring and fall crops, were planted but not on the same plot. The same experimental design reported previously (Chiou et al, 1992) was followed. The spring crop was planted in February and harvested in June and the fall crop was planted in July and harvested in November.…”

Section: Introductionmentioning

confidence: 99%

“…The fatty acid composition of peanut oils was determined using the methylation procedure reported by Chiou et al (1992). Gas chromatography was used for fatty acid analysis (Chiou et al, 1993).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Fatty Acid Composition and Oxidative Stability of Peanut Oils Prepared from Spring and Fall Crops of Peanuts

Chiou¹,

Liu²,

Hou³

et al. 1995

J. Agric. Food Chem.

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Characterization of peanut kernels as affected by harvest date and drying practices

Cited by 7 publications

References 13 publications

Comparative Characterization of Peanuts Grown by Aquatic Floating Cultivation and Field Cultivation for Seed and Resveratrol Production

Comparative Characterization of Peanuts Grown by Aquatic Floating Cultivation and Field Cultivation for Seed and Resveratrol Production

Determination of optimum hazelnut roasting conditions

Comparison of Fatty Acid Composition and Oxidative Stability of Peanut Oils Prepared from Spring and Fall Crops of Peanuts

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