Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil

• Main Authors: Idrus, N.F.M., Zzaman, W ., Yang, T.A ., Easa, A .M., Sharifudin, M.S., Noorakmar, B W., Md Jahurul Haque Akanda
• Format: Article
• Language: English; English
• Published: Springer Netherlands 2017
• Subjects: QK710-899 Plant physiology
• Online Access: https://eprints.ums.edu.my/id/eprint/31125/2/Effect%20of%20superheated%20steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20Hypogaea%29%20oil.pdf; https://eprints.ums.edu.my/id/eprint/31125/5/Effect%20of%20superheated%20steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20Hypogaea%29%20oil_ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/31125/; https://link.springer.com/article/10.1007/s10068-017-0132-0; https://doi.org/10.1007/s10068-017-0132-0
• Institution: Universiti Malaysia Sabah

Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250°C) were used for different periods of roasting time and the obtained results were compared with those of conventional roasting. At 250°C, superheated-steam roasted peanuts yielded more oil (26.84%) than conventionally roasted peanuts (24.85%). Compared with conventional roasting, superheated-steam roasting resulted in lower oil color, peroxide, p-anisidine, free fatty acid, conjugated diene and triene, and acid values and higher viscosity and iodine values in the roasted peanut oil. These values were significantly different from each other (p˂0.05). The fatty acids in roasted peanut oils were affected by roasting temperature and time for both the roasting modes. The superheated-steam technique can be used to roast peanuts while maintaining their favorable characteristics.