Effect of Boiling and Roasting Treatments on the Nutrients, Lipid Quality, and Flavor of Peanuts.

ABSTRACT: Roasted peanuts (OPs) are more often used in daily life than boiled peanuts (BPs); the main reason may be related to the pleasurable flavor in OPs. This study comparatively investigated the effects of boiling and roasting on nutritional components contents, taste, and aroma to reveal the advantages of roasting in terms of the nutrition and flavor of peanuts. Results showed that boiling increased fat content to 54.47% of peanuts, diluted or reduced sugar content to an undetectable level, noticeably changed the contents of poly/monounsaturated fatty acids, and significantly decreased the content of free amino acid (FAA, 1.05 mg/g peanuts) in peanuts. Roasting simply decreased the contents of sugar and FAA to 2.78 and 1.82 mg/g peanuts, respectively. Compared with roasting, boiling had more d

SUBMITTER: Zhang Y 

PROVIDER: S-EPMC11606846 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature