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A comprehensive look at the effect of processing on peanut (Arachis spp.) texture
Dimitrios Lykomitros1,2, Lara Den Boer2, Remco Hamoen3
1Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands.
Journal of the Science of Food and Agriculture
|February 2, 2018
Summary
Peanut processing, including maceration in glucose solutions, significantly alters texture. Microstructure changes alone do not fully explain these textural differences in roasted peanuts.
Area of Science:
- Food Science
- Material Science
- Sensory Science
Background:
- Limited research on peanut processing and texture, primarily in Hypogaea species.
- Previous studies focused on restricted processing conditions.
Purpose of the Study:
- Investigate the impact of diverse processing conditions on peanut texture.
- Analyze textural changes across Arachis hypogaea and fastigiata cultivars.
Main Methods:
- Prepared 94 peanut samples using 12 cultivars and 11 roasting conditions (maceration, frying, baking).
- Assessed texture via trained sensory panel (spectrum method) and compression tests (TA/XT2).
- Examined microstructure using confocal microscopy and X-ray tomography.
Main Results:
- Maceration, especially in glucose, significantly impacted 'crispy', 'crunchy', and 'hardness' sensory attributes.
- pH had a minor effect on texture, with results consistent across peanut subspecies and processing methods (frying/baking).
- Alveolation degree was similar despite significant sensory differences, indicating other factors influence texture.
Conclusions:
- Maceration in various media induces substantial textural modifications in both peanut species.
- Glucose maceration yields greater textural changes compared to water maceration.
- Microstructure disruption via steam generation does not account for all observed texture variations.
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