Characterization of peanut proteins during roasting as affected by initial moisture content

Chiou, Robin Y.‐Y.; Tsai, Tzong Tien

doi:10.1021/jf00089a037

Cited by 17 publications

(15 citation statements)

References 13 publications

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“…A similar phenomenon was observed by Wang and Toledo (1987) in heated soybeans with microwaves and by Chiou and Tsai (1989) in toasted peanut kernels. This delay can be explained by the rate of water evaporation.…”

Section: Chemical Composition Of Raw Almondssupporting

confidence: 80%

Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting / Cambios en las propiedades físico-químicas y sensoriales de almendras de la variedad Desmayo Largueta durante el tostado

Gou

Dı́az

Guerrero

et al. 2000

Food sci. technol. int.

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Almonds modify their properties during toasting due to the high temperatures reached. The aim of this study was to evaluate the physico-chemical and sensory property changes in shelled almonds, Desmayo Largueta variety harvested in Tarragona (Spain) and toasted at 200 and 220°C. Internal temperature and moisture content were determined in almonds during toasting, and fatty acid composition, the index of acidity, the peroxide value and the TBA test in almond oil. Sensory analysis of almonds with different toasted intensity was performed. Rancidity was also evaluated by sensory analysis after a year of storage. There was a delay in the internal temperature increase of the almonds between 120 and 130 °C, which coincided with the period of maximum rate of water evaporation. There was no significant variation in the fatty acid composition of the almond oil during toasting. The peroxide value of almond oil had a slight increase from 6 min at 220°C and from 8 min at 200°C, reaching a maximum at 10 min. Rancidity after a year of storage increased up to 8 min and then decreased. The maximum crispiness was obtained at the end of the period of a maximum rate of water evaporation: between 6 and 8 min of toasting at 220 °C and between 8 and 10 min of toasting at 200°C. Over-toasting produced an antioxidant effect in the product, but decreased sweetness and increased bitterness and grittiness. Durante el tostado de las almendras se alcanzan altas temperaturas que modifican sus propiedades. El objetivo de este estudio fue evaluar los cambios fisico-quimicos y sensoriales que se producen en una muestra de almendras de la variedad Desmayo Largueta procedente de Tarragona (España) durante el tostado a temperaturas de 200 y 220°C. Durante el tostado se determinó la temperatura interna y el contenido de humedad de las almendras, así como la composición de los ácidos grasos, el indice de acidez, el valor de peróxidos y el indice TBA del aceite de almendra. Se realizó un análisis sensorial de las almendras con diferente intensidad de tostado. También se evaluó sensorialmente la rancidez después de un año. Se observó un retraso en el incremento de la temperatura interna de las almendras entre los 120 y 130 °C del tostado que coincidió con el periodo de máxima velocidad de evaporación. No se detectó una variación significativa en la composición en ácidos grasos del aceite durante el tostado. El valor de peróxidos aumentó ligeramente a partir de los 6 min a 220 °C y de los 8 min a 200 °C y alcanzó el máximo a los 10 min. La rancidez después de un año aumentó con el tiempo de tostado hasta los 8 min, a partir de los cuales disminuyó. El máximo crujiente se obtuvo al final del periodo de máxima velocidad de evaporación: entre los 6 y 8 min de tostado a 220°C y entre los 8 y 10 min de...

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Section: Chemical Composition Of Raw Almondssupporting

confidence: 80%

Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting / Cambios en las propiedades físico-químicas y sensoriales de almendras de la variedad Desmayo Largueta durante el tostado

Gou

Dı́az

Guerrero

et al. 2000

Food sci. technol. int.

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show abstract

“…Even though, there were not significant differences in tocopherol content among NP, RP and SRP oil, suggesting the chemical stability of these compounds under roasting and salting conditions. Heat pre-treatment was reported in order to cause no change (Chiou and Tsai 1989), increase (Kim et al 2002) or decrease (Anjum et al 2006) in the different seeds and nuts tocopherol contents. Those different results imply that roasting may affect tocopherol distribution in different ways depending on the seed variety or the type and intensity of heat pre-treatment.…”

Section: Resultsmentioning

confidence: 99%

Argentinian pistachio oil and flour: a potential novel approach of pistachio nut utilization

et al. 2016

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In order to searching a potential novel approach to pistachio utilization, the chemical and nutritional quality of oil and flour from natural, roasted, and salted roasted pistachios from Argentinian cultivars were evaluated. The pistachio oil has high contents of oleic and linoleic acid (53.5 - 55.3, 29 - 31.4 relative abundance, respectively), tocopherols (896 - 916 μg/g oil), carotenoids (48 - 56 μg/g oil) and chlorophylls (41 - 70 μg/g oil), being a good source for commercial edible oil production. The processing conditions did not affect significantly the fatty acid and minor composition of pistachio oil samples. The content of total phenolic (TP) and flavonoids (FL) was not significantly modified by the roasting process, whereas free radical scavenging (DPPH radical) and antioxidant power decreased in a 20% approximately. Furthermore, salted roasted pistachio flour (SRPF) showed a significant decrease in TP and FL content in comparison to others samples. The phenolic profile of pistachio flours evaluated by LC-ESI-QTOF-MS. The major compounds identified were (+)-catechin (38 - 65.6 μg/g PF d.w.), gallic acid (23 - 36 μg/g PF d.w.) and cyanidin-3-O-galactoside (21 - 23 μg/g PF d.w.). The treatments effects on the phenolics constituents of pistachio flour. Roasting caused a significant reduction of some phenolics, gallic acid and (+)- catechin, and increased others, naringenin and luteolin. Salting and roasting of pistachio increased garlic acid and naringenin content.

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“…Effect of roasting on the level of tocopherol isomers in extracted oil has been previously reported by others for different nuts and seeds. Heat pretreatment was reported to cause no change (Chiou & Tsai, 1989), increase (Kim et al, 2002) or decrease (Anjum, Anvar, Jamil, & Iqbal, 2006) in the tocopherol content of different seeds and nuts. Those different results imply that roasting may affect tocopherol distribution in different ways depending on the seed variety or the type and intensity of heat pretreatment.…”

Section: Tocopherol Compositionmentioning

confidence: 99%

“…The net effect of roasting on the total antioxidant capacity of oil seeds depends on the balance between the thermal degradation of naturally occurring antioxidant compounds and the formation of new MRPs having antioxidant capacity (Açar, Gökmen, Pellegrini, & Fogliano, 2009). Higher antioxidant concentration in oils extracted from roasted seeds compared to unroasted ones is generally attributed to the cellular deformations which take place during roasting process which facilitates extractibility of those phytochemicals along with the oil (Chiou & Tsai, 1989). It was reported that phenolic compounds (Wijesundera, Ceccato, Fagan, & Shen, 2008) and tocopherols (Kim et al, 2002) are extracted well if the oil is obtained from a roasted material.…”

Section: Introductionmentioning

confidence: 99%

Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting

Durmaz

Gökmen

2011

Food Chemistry

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Characterization of peanut proteins during roasting as affected by initial moisture content

Cited by 17 publications

References 13 publications

Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting / Cambios en las propiedades físico-químicas y sensoriales de almendras de la variedad Desmayo Largueta durante el tostado

Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting / Cambios en las propiedades físico-químicas y sensoriales de almendras de la variedad Desmayo Largueta durante el tostado

Argentinian pistachio oil and flour: a potential novel approach of pistachio nut utilization

Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting

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