Year: 2018 | Month: December | Volume 8 | Issue 2
Comparison of Conventional, Microwave and Infrared Roasting Methods on the Changes in Physico-chemical and Antioxidant Properties of Peanuts (Arachis hypogaea)
Abstract:
The effect of microwave and Infrared roasting methods on the physico-chemical and antioxidant properties of peanuts (Arachis hypogaea) were studied and the results were compared with conventional roasting methods. Roasting by all the three methods significantly affected the moisture, total protein and total fat contents. Protein and fat contents increased significantly (p≤0.05) with the significant (p≤0.05) decrease in moisture content. However, roasting by all the methods did not cause any significant change in the mineral contents. Chemical changes like PV, FFA and TBA increased significantly (p≤0.05) more during conventional roasting in comparison to the microwave and IR roasting of peanuts. Total phenols, total flavonoids and antioxidant activity were found significantly (p≤0.05) higher in peanut skin as compared to their kernel part, and roasting enhanced them significantly though the increase in absolute term was small. Polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA) decreased significantly (p≤0.05) with the concomitant increase in their saturated fatty acid (SFA) contents but the observation was more true in peanuts treated by conventional roasting methods. Between microwave and IR roasting, the above changes were found almost insignificant.
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