Optimization of microwave roasting of peanuts and evaluation of its physicochemical and sensory attributes.

ABSTRACT: In this study, the microwave (MW) roasting (MWR) of peanuts (Arachis hypogaea L.) is attempted, optimized and compared with conventional drum roasting. A two factor/three level face centered composite design based MWR experiments was conducted at different roasting time (60, 180 and 300 s) and MW power levels (180, 540 and 900 W). The roasting quality was analyzed by physicochemical and sensory attributes of roasted peanuts and extracted oil viz., moisture loss, hardness, browning index (BI), induction period (IP) based on Rancimat, peroxide value (PV) and overall acceptability (OA), respectively. A roasting time and MW power dependent improvement in the desired quality of roasted peanuts and extracted oil was observed attributable to the formation of antioxidant Maillard reaction c

SUBMITTER: Raigar RK 

PROVIDER: S-EPMC5495743 | biostudies-literature | 2017 Jun

REPOSITORIES: biostudies-literature