ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Windrow dried peanuts were separated into five, pod-mescarp color-based maturity classes and mechanically cured with three temperature regimes. Temperature treatments used in the commercial drying operation were ambient air (maximum 35°C), ambient + 8.4°C increase, and ambient +16.8°C increase. A panel trained in peanut flavor descriptive analysis evaluated peanuts of similar size and roast color from each maturity stage. Intensity ratings of descriptors roasted peanutty and sweet aromatic were lowest and ratings for fruity fermented, painty, sour, and bitter were highest for immature peanuts cured at the higher temperatures.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb07944.x
Permalink