Comparison between Roasting by Superheated Steam and by Convection on Changes in Colour, Texture and Microstructure of Peanut (Arachis hypogaea)

Abstract

Keywords: superheated steam, convection, roasting, physical characteristics, peanut, Arachis hypogaea *To whom correspondence should be addressed. E-mail: taris@usm.my IntroductionCooking represents an important step in food preparation as its acceptability by the consumer is dependent on the heat-induced reactions affecting the colour, aroma, flavour and texture quality of the final product. The correct choice of temperature, time and humidity could trigger the desired chemical reactions (protein denaturation, starch gelatinisation, Maillard reactions, etc.) and physical processes induced by heat during this thermal process, while undesired reactions are reduced (Lund, 2003).Radiation, conduction and convection are three mechanisms involving heat transfer that differ according to the type of product and the oven chamber design and operation. Air flow, heat supply, humidity, oven load and baking time are the major factors associated with heat distribution in the oven chamber. Heat absorption by the product affects its characteristics, which vary considerably during the course of the baking operation. At the beginning, high heat absorption

Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice

“…In a typical set‐up, saturated steam from a steam generator is heated up in a heater and becomes superheated steam, which is then introduced into a drying chamber wherein a product to be dried is placed. In the case of roasting, superheated steam has been applied to many products, including coffee beans (Maki and Haruyama ), peanuts (Idrus and Yang ), and cocoa beans (Zzaman and Yang ; Zzaman and others , ). Quality improvement of the products has been reported in terms of flavor, taste, color, texture, and retention of antioxidant compounds.…”

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

“…(Varela et al 2006). It is worth mentioning that fracturability is a defining textural characteristic of extruded and crunchy products such as puffed snacks and cereals (Idrus and Yang 2012).…”

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“…A Recent study has shown that superheated steam can reduce lipid oxidation, retain vitamin C, and preserve color and texture of various foods (Idrus and Yang, 2012;Zzaman and Yang, 2013;Abdulhameed et al, 2014). These criteria make it an attractive alternative to cooking fish with minimal amino acid and PUFA destruction.…”