Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven

Peanut grains are an excellent source of proteins and lipids. Before consumption, peanuts are subjected to a roasting process to acquire desirable sensory characteristics, in addition to eliminating microorganisms present. However, this processing step can cause various changes in li...

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Bibliographic Details
Published in:Semina: Ciências Agrárias
Main Authors: Valmor Ziegler, Cristiano Dietrich Ferreira, Caroline Tuchtenhagen Rockembach, Cláudio Martin Pereira de Pereira, Maurício de Oliveira, Moacir Cardoso Elias
Format: Artigo
Language:Inglês
Published: Universidade Estadual de Londrina 2017
Subjects:
Agrociencias
peanuts
roasting
Oxidative stability
sensory and chemical properties
Online Access:https://www.redalyc.org/articulo.oa?id=445749994016
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