Peanuts production

Nut Products. Peanut products iaclude peanut flour, Hpoproteia, proteia, milk, and partially defatted peanuts (109). Pecan butter is made from dry roasted meats, ground to a very fine state, and mixed with salt (2% of final weight), hydrogenated fat (1.5%), and the antioxidant butylated hydroxyanisole (BHA) (131). 

Nearly half of the U.S. domestic food consumption of peanuts in 1993 was as peanut butter salted peanuts, at 27.3%, and peanut candy, at 23.9% made up the other half (137). Although the per capita domestic peanut consumption in the United States has increased steadily, the consumption in recent years has not kept pace with production. Domestic food use of peanuts has been confined almost entirely to roasted peanuts. A number of investigations and developmental efforts are being made to extend the use of nonroasted peanut products such as flour and meal flakes. As of the mid-1990s, market outlets for these latter products are neither sizable nor firmly established. The food-use patterns emphasize the uniqueness and demand for products having a distinct roasted-peanut flavor. The development of the desired flavor as well as the storage stability of such flavor in peanut-food products are therefore important. 

J. G. Woodroof, Peanuts Production, Processing, and Products, Avi Publishing Co., Westport, Coim., 1973. 

It turned out that meeting a 20 ppb limit was not excessively burdensome on major manufacturers of peanut butter and other peanut products, at least in the United States aflatoxin tended to concentrate in discolored or otherwise irregular peanuts, which, fortunately, could be picked up and rejected by modern electronic sorting machines. Manufacturers did, however, have to institute substantial additional quality control procedures to meet FDA limits, and many smaller manufacturers had trouble meeting a 20 ppb limit. An extensive USDA program of sampling and analysis of raw peanuts, which continues to this day, was also put into place as the first line of attack on the problem. 

Risk is the probability that some harmful event will occur. What is the probability that certain types of cancer will develop in populations exposed to aflatoxin in peanut products or benzene from gasoline What is the likelihood that workers exposed to lead will develop nervous system disorders ... 

Note that some of the risk information is actuarial (based on statistical data, typically collected and organized by insurance companies), and some of it has been derived from the type of risk assessment discussed in this book (chloroform in chlorinated drinking water, afla-toxin in peanut products). While the uncertainties associated with the figures in Table 11.2 are much greater for some risks than for others (not a trivial problem in presentation of risk data), such a presentation, it would seem, is helpful to people who are trying to acquire some understanding of extremely low probability events, of the order of one-in-one million. 

Suspensions of field pea flour at pH 6.7 and 8.2 (including the two-step adjustment) contained similar high quantities of soluble protein at pH 4.0, most of the protein was Insoluble. Foam capacity of suspensions was higher at pH 8.2 than at 4.0 and 6.7. The two-step pH adjustment did not improve foam capacity over that of the one-step change as shown with the soybean and peanut products. The foam produced at pH 4.0 was thinner than those at pH 6.4 and 8.2 the latter three products had similar consistencies. 

A methanol/hexane mixture is used in the best food (BF) method to extract the toxin from the substrate 100 g of sample is added to 500 ml of a methanol-water (55 45) mixture and 200 ml of hexane. After 1 min of vigorous shaking, the resulting solution is centrifuged for 5 min at 2000 rpm. Twenty-five ml of the methanol phase is used for the TLC assay. The method has been adopted by the AOAC Official Methods of Analysis in peanut and peanut products (17). 

These data show that peanut products (peanut butter and dry-roasted peanuts) are contaminated with at least three banned pesticides, while mixed nuts, butter crackers, popcorn, sweet roll, pancake mix, and cornbread were reported to contain banned pesticides. Given the low percentage of imports for these products, the occurrence of these pesticides can be said to be the result of past U.S. agricultural practices. Once again, this suggests that even USDA certified organic peanut products will contain a mixture of banned pesticides. The occurrence of banned pesticides in the other grain-based products may be associated with the occurrence of butter or oils in these mixed products. 

Sobolev YS, Cole RJ. 1999. trans-Resveratrol content in commercial peanuts and peanut products. J Agric Food Chem 47 1435-1439. 

Breeding cattle, breeding swine Com and peanut products 0.1... 

Soluble proteins in various aqueous fractions of glandless cottonseed flour (hexane-defatted) and peanut products (whole peanuts, and full-fat and hexane defatted meal and flour) were determined by methods of Cherry et al (10), and McWatters et... 

TABLE 1. Major Countries and World Peanut Production and Utilization (mha or MMT) Across 30 Years. ... 

Interest in the triacylglycerol structure of peanut oil arose from observations that peanut oil showed atherogenic effects in rabbits and other animals (144—147). This atherogenicity has been attributed to the triacylglycerol structure of peanut oil (148-150) because treatment of peanut oil with a base, to bring about randomization, reduced the atherogenicity to that of corn oil (151). However, the results of the Kritchevsky studies (148, 149, 151) have been questioned (40) on the basis that they did not include other vegetable oils for comparison and a lack of data for appropriate statistical analysis. More recent studies (152-155) have shown that peanut oil and peanut product-based diets produce a reduction in total and LDL cholesterol. 

Because of the less than satisfactory results obtained in the first study of the Agri-screen test kit when used with peanut products and corn, a second collaborative study was run. In this second study of the Neogen kit, twelve coded test samples of raw and roasted peanuts and corn, with blind replicates, were analyzed by fourteen laboratories. The determination was slightly modified in that tetramethylbenzidine was used instead of ABTS as substrate for color development, and the analysts were instructed to compare color intensity with standards of varying concentration when using visual estimation. The results of this study are shown In Table III (9). 

Overall there was good correlation observed between ELISA and TLC results for corn and roasted peanut products, with 93 and 98% correct responses for visual and instrumental determinations, respectively. In the case of raw peanuts, a significant number of false positive results was noted for the low level sample (<20 ppb), as well as an extremely high instrumental result. However, it was subsequently determined that sample handling problems with raw peanuts were the source of this problem. This has been addressed, and another followup collaborative study planned. For visual determination in the <20 ng/g sample, the RSD, (relative standard deviation within laboratory) and RSD, (relative standard deviation between laboratories) for corn were 38.5 and 60.7% and for roasted peanuts 73.7 and 73.7%, respectively. These are considerably higher than the instrumental results. On the basis of this study the AOAC adopted the method as... 

Validated methods are just as important as the availability of reference materials for allergens [21], As peanut allergy is highly prevalent and peanut products may enter into the production of various food matrices, e.g. chocolate, ice cream, biscuits and breakfast cereals, it is essential to have a peanut reference material both for research and routine analysis. Peanuts available in the food sector are derived from various sources, such as peanut vari-eties/types from different geographical origins, and are treated by various technological processes, such as dry and oil roasting at various temperatures for various times. 

Risk assessment might be viewed simply as a means of organizing and analyzing all available scientific information that bears on the question at hand. If we are interested in understanding the nature and size of the health risk associated with, for example, aflatoxin in peanut products or trichloroethylene in drinking water, there are three types of information that must be evaluated. 

And what is that dose range Human exposure evaluation comes next. What populations are of interest For aflatoxin it would be all individuals who consume peanut products. For trichloroethylene it might be those individuals who consume water derived from contaminated ground water supplies. What dose of the chemicals do these individuals receive, and for what period of time Because not all individuals in the population groups of interest will be exposed to identical doses, the risk assessor would attempt to understand the distribution of doses in the populations the number of people exposed to each of several different doses, or dose ranges. 

Shellfish and shellfish products. Cereals and cereal products, eggs and egg products, fish and fish products, dairy and dairy products, peanuts and peanut products, soybeans and soybean products, tree nuts and tree nut products, and sulfites (only when lOppm)... 

Corn, Peanuts, products. Coconut Cocoa beans. Eggs... 

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