NDLI: Chemical processes in peanut under thermal treatment

Content Provider	Springer Nature Link
Author	Miyagi, Atsushi Ogaki, Yoshihiro
Copyright Year	2014
Abstract	Raw peanuts are processed to satisfy consumer preference; therefore, it is important to research their nutritive and physiological qualities during processing. In the present study, the changes in the peanuts properties have been investigated during frying period (2, 4, 6, 9, 12, and 15 min) at 150 °C. The amino acid content of hydrolyzed proteins, except for basic amino acid content, and the fatty-acid composition did not change during frying. After 15 min frying, sucrose content was reduced by 25 %, free amino acid content was reduced by 89 %, and basic amino acid content of hydrolyzed proteins was reduced by 12 %, due to the Maillard reaction and caramelization. In the peanut oil, the characteristic spectra in the visible range (absorbance decreased with an increase in the wavelength without any peaks) and increase in the p-anisidine value (aldehyde index) implied that a Maillard-like reaction may have occurred during frying. The nutritive function and/or physiological function based on fatty-acid composition and amino-acid composition consisting of proteins and peptides were scarcely affected during frying.
Starting Page	305
Ending Page	315
Page Count	11
File Format	PDF
ISSN	21934126
Journal	Sensing and Instrumentation for Food Quality and Safety
Volume Number	8
Issue Number	4
e-ISSN	21934134
Language	English
Publisher	Springer US
Publisher Date	2014-06-22
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Fried peanut Fatty-acid composition Amino acids Aldehydes Maillard reaction Food Science Chemistry/Food Science Engineering
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemical Engineering Safety, Risk, Reliability and Quality Food Science

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