Impact of Microwave Blanching on the Flavor of Roasted Peanuts

Abstract

Microwave blanching of peanuts was proposed as an attractive alternative to traditional techniques of blanching, because of energy and time savings. However, the occurrence of a processing‐related off‐flavor has been reported. This study examined the effect of processing factors during microwave blanching on the MC and sensory characteristics of the peanuts. The peanuts reached a range of internal temperatures during microwave blanching treatments between 4 and 11 min. A total offnote attribute was introduced to the peanut lexicon and was used successfully to differentiate the effects of microwave treatments. The microwave‐associated off‐flavor was related (but not identical) to cardboardy/stale flavor, and was related inversely to the positive flavor attributes roasted peanutty, sweet aromatic and sweet taste. Peanuts reaching the highest internal temperatures and greatest moisture losses during blanching exhibited the most total offnote flavor; however, temperatures as high as 113C did not produce significantly increased total offnote intensity.

Lipids, proteins, phenolic composition, antioxidant and antibacterial activities of seeds of peanuts (Arachis hypogaea l) cultivated in Tunisia

“…Peanut seeds have high nutritional and commercial value due to their protein, fatty acid, carbohydrate and fi ber content, as well as vitamins, calcium, and phosphorous. Peanut oil is used in cooking and is also employed in the manufacture of margarines, cosmetics, pharmaceuticals and surfactants (Plessis and Steiman, 2004;Schirack et al, 2006;Nakai et al, 2008;Rodriguez et al, 2011).…”

Microwave Irradiation for Dry-Roasting of Hazelnuts and Evaluation of Microwave Treatment on Hazelnuts Peeling and Fatty Acid Oxidation

“…lipase and lipoxygenase, have not yet been fully elucidated. As reported for peanuts, oven roasting reduced oxidative activity of lipase and lipoxygenase (Adelsberg & Sanders, 1997;Schirack et al, 2006). In another work (Sanders et al, 1999), the same process was reported to slightly increase these enzymatic activities with little impact on shelf life.…”

“…Indeed, as reported by Schirack et al (2006) in their experiment on peanuts peeling, shorter heating times also lead to greater nutrient retention and better quality characteristics such as texture and flavour. Indeed, no changes in walnut, hazelnut and almond kernel lipids were detected after microwave roasting at full power for 180 s (Momchilova & Nikolova-Damyanova, 2007).…”

Using Infrared Radiation in a Radiant Wall Oven for Blanching Small-Sized Peanuts

“…Oxidative changes followed by oxidized, cardboard, painty, and fishy flavors are the most common deteriorative defect in high fat products such as peanuts. The main reason for oxidative changes in peanuts is the autoxidation of linoleic acid, which is also known as flavor reversion [22,23]. The shelf life descriptive study results (Table 6) showed no indication of any oxidative changes in any of the samples over the storage period of six weeks (<0.33 on a scale of 15).…”