TAILIEUCHUNG - Effect of roasting method on fatty acid composition of peanut kernels

The main objective of this study was to determine the effect of roasting method on fatty acid profile of peanut kernels. The fatty acid profile of total 9 samples was done, three of which included raw samples for three varieties of peanut, one sample of each variety from hot air oven roasting method which was roasted at 160 ºC for 15 minutes and one sample of each variety for microwave oven roasting method which was roasted at 2450 MHz for 3 minutes. For variety GJG9, saturated fatty acids for hot air oven roasted samples were lower as compared to raw and microwave oven roasted samples. However unsaturated fatty acids were higher in case of hot air oven roasted sample when compared to raw sample. Mono-unsaturated fatty acids were highest in hot air oven roasted sample and Poly-unsaturated fatty acids were highest in raw sample. For variety GG11, Mono-unsaturated fatty acids were highest in case of hot air oven roasted sample and Poly-unsaturated fatty acids were highest in microwave oven roasted sample. Whereas for variety GG20, saturated fatty acids were higher in case of hot air oven roasted samples whereas unsaturated fatty acids were higher in raw samples. | Effect of roasting method on fatty acid composition of peanut kernels

• Ẩm thực
• Effect of roasting method
• Fatty acid composition
• Peanut kernels
• Peanut roasting
• Oil content
• Mono unsaturated fatty acids
• Poly unsaturated fatty acids
• Ice storage
• Proximate composition
• Monounsaturated fatty acids
• Quality changes during ice storage
• Acetes species
• BMC Biotechnology
• Fatty acid
• Biologically active ingredients
• Nutritional supplements