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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » Research » Publications at this Location » Publication #336621
Research Project: Improvement and Maintenance of Flavor, Shelf Life, Functional Characteristics, and Biochemical/Bioactive Components in Peanuts, Peanut Products and Related Commodities through Improved Handling, ...

Location: Food Science and Market Quality and Handling Research Unit

Title: The effects of different dry roast parameters on peanut quality using an industrial, belt-type roaster simulator

Author
item SHI, XIAOLEI - North Carolina State University
item Dean, Lisa
item SANDEEP, K - North Carolina State University
item Davis, Jack
item Sanders, Timothy

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/25/2017
Publication Date: 7/28/2017
Citation: Shi, X., Dean, L.L., Sandeep, K.P., Davis, J.P., Sanders, T.H. 2017. The effects of different dry roast parameters on peanut quality using an industrial, belt-type roaster simulator. Food Chemistry. 240:974-979. https://doi:10.1111/jfpe.12498.
DOI: https://doi.org/10.1111/jfpe.12498

Interpretive Summary: Commercial peanut roasting operations rely on the final color of the peanuts to determine the settings of time and temperature for the roasters. This research determined that the final color of roasted peanuts could be achieved with a range of time and temperature combinations but the actual chemical composition including nutrients such as vitamin E would be different. This research used a small pilot scale roaster that was equivalent to an industrial roaster, therefore the results can be easily transferred to commercial scale.

Technical Abstract: Recent lab scale experiments demonstrated that peanuts roasted to equivalent surface colors at different temperature/time combinations can vary substantially in chemical and physical properties related to product quality. This study expanded that approach to a pilot plant scale roaster that simulates the configurations of one of the most common industrial roaster, a multi-zone belt roaster. Jumbo-size runner-type peanuts were systematically roasted at 5 temperatures (149-204 °C) to three Hunter L-values of 53, 48.5, and 43, corresponding to light, medium, and dark roasts. Moisture and tocopherols contents were more correlated with roast color instead of temperature, with exceptions at 149 °C. Moisture decreased with darkened roast color, while total tocopherols was greatest in peanut oils with darker colors. Yield stress of peanut pastes increased as the color darkened, indicating spreadability correspondingly decreased with darker roast colors. The overall flavor of roasted peanuts was optimized at 177 °C/15min with medium roast.