Peanut Oil

Pattee, H. E.

doi:10.1002/047167849x.bio014

Cited by 9 publications

(9 citation statements)

References 141 publications

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“…The RI of fresh peanut oil at 25°C was recorded 1.4682 and was found to be higher, compared to the values of 1.449 at 25°C (Atasie, Akinhanmi, & Ojiodu, ) and 1.455–1.459 at 20°C (Ozcan & Seven, ). However, was consistent with the value reported by Pattee () (1.46825 at 25°C). The different results may be due to the differences between cultivars and place of growth.…”

Section: Resultssupporting

confidence: 93%

“…However, the effects of a w , storage period and their interactions on the K 232 and K 268 of samples stored at various a w levels (Table ) were significant ( p < .05), so that the lowest K 232 levels were obtained during storage in a w values of 0.32 and 0.43, and the lowest K 268 levels were obtained only over storage in a w value of 0.32 compared with other a w levels (Table ). It was reported that peanut kernels contain poly unsaturated fatty acids (PUFAs) ranging from 36 to 67% oleic acid, 15–46% linoleic acid (Pattee, ), and a lower content of linolenic acid (Atasie et al, ). It is necessary to have PUFAs containing three or more double bonds (e.g., linolenic acid) for CT formation during oxidation development.…”

Section: Resultsmentioning

confidence: 99%

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Determination of water activity corresponding to the proper quality of peanut kernels

Ghorbani

Hosseini

2017

J Food Process Preserv

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Oxidative indices including peroxide value (PV), para‐anisidine value (p‐AnV), and extinction coefficients K232 and K268, instrumental texture attributes (hardness and chewiness) and colour parameters (L, a, b, and total colour difference) were measured to find the proper water activity (aw) corresponding to the proper quality of peanut kernels during a certain period of storage. The highest and lowest oxidation rates were recorded for the samples kept in aw values of 0.11 and 0.32–0.43, respectively. The stress required to obtain 25% deformation (MPa) decreased significantly (p < .05) with the increasing moisture content of the samples. In summary, less hardness, colour properties closer to fresh kernels as well as slower oxidation progress were measured for the samples stored at a higher aw, especially those stored at 0.32–0.43 at 40°C (equivalent to 0.33–0.43 at 25°C). Practical applications Peanuts (Arachis hypogaea) are grown in tropical, subtropical, and warm temperate climates in more than 70 countries. Like other nuts, peanuts are being consumed as snack foods after roasting or are used as chopped ingredients in cereal bars, confectionery, and breakfast cereals. Therefore, controlling peanut storage conditions (specially aw and temperature) should be considered before use for different purposes. In this study, color, texture, and oxidative changes of peanuts grown in northern Iran, as affected by aw were investigated in order to determine the best aw corresponding to proper quality during storage before being used in various applications at industrial scales.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Determination of water activity corresponding to the proper quality of peanut kernels

Ghorbani

Hosseini

2017

J Food Process Preserv

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“…More detailed principles about the microwave processing have been interpreted [ 10 ]. Because of rapidly heating of materials, microwaving has been explored for extracting oil and fat from seeds and other foods [ 11 ]. Lipid oxidation not only leads to the formation of rancid flavors which turndowns the acceptance of products, but it might also result in the degradation of nutritional quality; it might even produce some oxidation products related to the development of certain diseases [ 5 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of rendering methods on yield and quality of chicken fat recovered from broiler skin

Lin

Tan

2016

Asian-Australas J Anim Sci

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ObjectiveIn order to utilize fat from broiler byproducts efficiently, it is necessary to develop an appropriate rendering procedure and establish quality information for the rendered fat. A study was therefore undertaken to evaluate the influence of rendering methods on the amounts and general properties of the fat recovered from broiler skin.MethodsThe yield and quality of the broiler skin fat rendered through high and lower energy microwave rendering (3.6 W/g for 10 min and 2.4 W/g for 10 min for high power microwave rendering (HPMR) and high power microwave rendering (LPMR), respectively), oven baking (OB, at 180°C for 40 min), and water cooking (WC, boiling for 40 min) were compared.ResultsMicrowave-rendered skin exhibited the highest yields and fat recovery rates, followed by OB, and WC fats (p<0.05). HPMR fat had the highest L*, a*, and b* values, whereas WC fat had the highest moisture content, acid values, and thiobarbituric acid (TBA) values (p<0.05). There was no significant difference in the acid value, peroxide value, and TBA values between HPMR and LPMR fats.ConclusionMicrowave rendering at a power level of 3.6 W/g for 10 min is suggested base on the yield and quality of chicken fat.

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“…Aromatic roasted peanut oil (ARPO) is the traditional bulk edible oil in China, however, in some countries, such as America, the consumption of refined peanut oil is more common (Pattee 2005). ARPO possesses a characteristic strong nutty and roasty flavor that distinguishes it from other edible vegetable oils.…”

Section: Introductionmentioning

confidence: 99%

Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil

Liu¹,

Jin²,

Liu³

et al. 2011

Journal of Food Science

134

113

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ARPO is the traditional edible oil in China that possesses a characteristic strong nutty and roasty flavor that distinguishes it from other edible vegetable oils. During the production, the roasting process is the crucial factor for the formation of the typical roasted peanut aroma that plays an important role in sensory quality of peanut oil. In our investigation, not only the volatile changes of peanut oil pressed from relevant peanut seeds roasted at different roasting time were determined, but also the contributions of identified volatiles on the typical nutty/roasty flavor of ARPO were discussed. Our work clearly demonstrated the significant effect of roasting process on the typical flavor formation of ARPO. The results are valuable as scientific guidance for the roasting process that better satisfy demands of the peanut oil industries for better flavor.

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Peanut Oil

Cited by 9 publications

References 141 publications

Determination of water activity corresponding to the proper quality of peanut kernels

Determination of water activity corresponding to the proper quality of peanut kernels

Influence of rendering methods on yield and quality of chicken fat recovered from broiler skin

Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil

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