| Popis: |
The project was part of a Knowledge Transfer Partnership between Sunscoop Products Ltd. and the University of Wales Institute, Cardiff. The processing parameters of (dry roasting) peanuts were mapped and improvements made, increasing product throughput and energy efficiency. A cross sample of peanuts were compared for their ash, moisture,lipid, protein and carbohydrate, only protein and carbohydrate showed significant differences. Free amino groups and reducing sugars were also compared, country of origin and size of peanut showed significant differences, and correlations were observed between development of colour during heat processing and reduction in the content of free amino groups and reducing sugars. High oleic peanuts (HOP) showed higher oxidative stability than conventional peanuts (CP) in both nibbed |
