Color and texture of low-calorie peanuts as affected by a new oil extraction process named “Mechanical Expression Preserving Shape Integrity” (MEPSI)

Abstract

The current healthy life style pushed to develop and implement a novel efficient defatting process of high quality called BMechanical Expression Preserving Shape Integrityt hat conserved the sensory, color, textural, morphological and acceptability of partially defatted roasted peanuts. In this study, Response Surface Methodology was used to investigate the best extraction parameters (initial water content, pressure and pressing duration) based on the highest Color Consumer Evaluation scores, the best colorimetric parameters (L*, a*, b*, ΔE*) and the most appealing textural attributes (Fracturability, First Fracture Work Done, First Fracture Percentage of Deformation, Rupture Force, Percentage of Deformation at Rupture). Experimental results showed that defatting promotes a lighter and neutral grain color, higher fracturability and rupture force as well as higher deformation strength. Aiming to retain most of the colorimetric and textural properties after defatting and roasting, it was found that peanuts should be hydrated to 7 % d.b. and treated at 4.74 MPa for 14.22 min.

Chewing ability and oral health‐related quality of life in frail elders after new complete dentures insertion: A paired controlled clinical trial

“…Lettuce is a leafy vegetable that is usually consumed fresh 35 due to its crisp texture. 36 In contrast, peanuts are a legume 37 with a brittle, crunchy texture. 38 During mastication, the properties of food boli are modified in accordance with the original textural attributes of the food.…”

Defatting and Defatted Peanuts: A Critical Review on Methods of Oil Extraction and Consideration of Solid Matrix as a By-Product or Intended Target

“…An evaluation of the response factors was performed, providing insights into the impact of the treatment on the textural qualities of the peanuts. The treated whole peanuts exhibited reduced malleability, lighter coloration, and enhanced crunchiness, indicating desirable textural characteristics [45]. Following an RSM optimization, the desirability of the defatted peanuts increased by up to 80%.…”

Shelf-Life Prediction of Peanut Oil (Arachis hypogaea L.) Using an Accelerated Shelf-Life Testing (ASLT) Method in the Polypropylene Packaging

“…The L* value represents the light (100) to dark (0) spectrum, the a* value represents the green color (-120) to red color (+120) spectrum, while the b* value represents the blue color (-120) to yellow color (+120) spectrum. The two chromatic components a* and b* with a value of 0 represents a neutral color [13]. Based on color observations, it was shown that cold-pressed peanut oil had values of L* 75, a* -4, and b* 73, while hot-pressed peanut oil had values of L* 69, a* 9, and b* 72 (see Table 1).…”