The Alteration of Physicochemical and Thermal Characteristics of Peanut by Salting-Roasting Process

2nd International Conference on Natural Products and Bioresource Sciences - 2018

生物科学;生态环境科学

Laila, U.^1 ; Nurhayati, R.^1 ; Khasanah, Y.^1 ; Ariani, D.^1 ; Kurniadi, M.^1

Research Unit for Natural Product Technology, Indonesian Institute of Sciences, Jalan Jogja-Wonosari km 31.5 Desa Gading Kecamatan Playen, Kabupaten Gunungkidul, Yogyakarta

55861, Indonesia^1

关键词: Anti-oxidant activities;    Anti-radical power;    Bioactive substances;    Consumer preferences;    Endothermic peaks;    Fracture parameter;    Physicochemical characteristics;    Thermal characteristics;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/251/1/012044/pdf
DOI  :  10.1088/1755-1315/251/1/012044

来源: IOP

【 摘 要 】

Peanut as nutritious food containing high protein, high fat, carbohydrate, and bioactive substance is usually processed in order to enhance palatability and consumer preference. One of the thermal processes, a traditional salting-roasting process used by BIMARAM SME in Gunungkidul to add the value of peanut, was predicted to be able to alter the properties of peanut, i.e., physicochemical and thermal characteristics. This research investigated the alteration, and the comparison of salted-roasted peanut and raw peanut properties was essentially needed to be conducted. Physicochemical characteristics were represented by parameters such as moisture content, ash content, fat content, protein content, antioxidant activity, color, mean geometric peanut kernel diameter, kernel size distribution, hardness, and fracture parameter. Meanwhile, thermogravimetric analysis (TGA) result described thermal characteristic. The salting-roasting process produced the decreasing of moisture, protein, fat, antioxidant activity expressed by antiradical power, and CIE Lab color values (lightness (L∗), redness (a∗), and yellowness (b∗)), compared with that of raw peanut. Meanwhile, the ash content of the peanut was increased by the process. All of the changes were significant (p0.05).