Roasting peanuts

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. 

Initial work to establish chip preparation conditions showed that end product characteristics were influenced by meal particle size, by the amount of water added to form the dough, and by the length of time the dough was mixed (1). A very acceptable product was achieved with these process conditions a blend of particle sizes most of which were in the 14-30 mesh range, an 18% added water level, and a mixing time of 5 min. The final product had a crisp texture, a typical roasted peanut flavor, and was quite similar in composition to full-fat roasted peanuts. Chips contained about 49% oil, 27% protein, and 1% moisture. 

Nut uses of roasted peanuts and sunflower kernels and deep fat fried soybean "nuts" are well known. 

As a food product, morama beans are mostly recognized for their good taste and high nutrient levels. The most popular way of eating morama is by roasting the dry seeds in hot sand (either in a pot or directly on hot soil by an open fire) (Lima de Faria et ah, 2008). Once roasted, they are eaten as a snack (in a similar way as roasted peanuts). No salt is added. 

Oxazoles have been found in relatively few cooked foods, although over 30 have been reported in coffee and cocoa, and 9 in cooked meat. Oxazolines have been found in cooked meat and roast peanuts, but not to any extent in other foods. 2,4,5-Trimethyl-3-oxazoline has been regularly detected in cooked meat [26], and when it was first identified in boiled beef [27] it was thought that the compound possessed the characteristic meat aroma however, on synthesis it was shown to have a woody, musty, green flavour with a threshold value of 1 mg/kg [28]. Other 3-oxazolines have nutty, sweet or vegetable-like aromas and the oxazoles also appear to be green and vegetable-like [28]. The contribution of these compounds to the overall aroma of heated foods is probably not as important as the closely related thiazoles and thiazolines. 

Pyrazines are mainly used in roasted, peanut and chocolate flavours. Alkyl pyrazines can be obtained by the reaction in an autoclave at high temperature (120-160 °C) of reducing sugars like rhamnose and ammonia. 

The importance of direct gas chromatography and combined direct GC/MS to the food industry is demonstrated by the analysis of volatile flavor components and contaminants in experimental samples of rice, food blends, and raw and roasted peanuts. By examining these samples, we are able to investigate flavor systems that are probably associated with lipid oxidation, thermal degradation of protein, or protein interactions with other compounds. 

Ranid instrumental techniques were used to elucidate off-flavor problems in raw and processed rice products, raw and roasted peanuts, and corn-soy food blends. Less than a gram of the solid material was secured in a standard or special injection port liner of the gas chromatograph. Then, the volatiles from the sample were steam distilled in situ and identified by combined gas chromatography/mass spectrometry. 

Aflatoxin Bi in Com and Roasted Peanuts ELISA Screening Assay (Agri-screen) Neogen Corp. 990.32 127... 

Corn Corngrits Macaroni Flour tortilla Popcorn (in oil) Dry roasted peanuts... 

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. 

Catechin and the proanthocyanidin prodelphinidin B3 are, respectively, the major monomeric and dimeric flavan-3-ols found in barley and malt where prodelphinidin B3 is the main contributor for the radical scavenging activity [Dvorakova et al., 2007], Proanthocyanidins have also been detected in nuts. Hazelnuts (Corylus avellana) and pecans (Carya illinoensis) are particularly rich in proanthocyanidins containing ca. 5 g kg, whereas almonds (Prunus dulcis) and pistachios (Pistachio vera) contain 1.8-2.4 mg kg 1, walnuts (Juglans spp.) ca. 0.67 g kg, roasted peanuts (Arachis hypgaea) 0.16 g kg, and cashews (Anarcardium occidentale) 0.09 g kg 1 [Crozier et al., 2006c]. Dark chocolate derived from the roasted seeds of cocoa (Theobroma cacao) is also a rich source of procyanidins [Gu et al., 2004], Monomeric flavan-3-ols and the proanthocyanidin B2, B5 dimers, and Q trimer are found in fresh cocoa beans (Fig. 1.13). Flavan-3-ols have also been detected in mint... 

A five-pound sack of potatoes has less fat than ten roasted peanuts. 

O Weak, reminds of roasted peanuts, green and cocoa notes s 64... 

Roasted nuts were one of the first foods in which large amounts and numbers of pyrazines were isolated and identified. The pioneering work on roasted peanuts by Mason (68) in the middle 1968 s contributed a great deal to the understanding of the relations of pyrazines, roasting and the development of nut—like flavor. In more recent time some unique pyrazines have been isolated in a number of different roasted nuts(61.62). 

Isolates from oils from roasted oats (b, c) were quite different in odor compared with those described above. Notes such as roasted, peanut, butterscotch, sesame seeds, creamy, caramel-like were used. Among the compounds identified, furanmethanol (2-furfurylalcohol), 2-methylfurfural, 2,6-dimethylpyrazine and acetylpyrazine were given these pleasant descriptions. Moreover, the stability of oils extracted from roasted oats were better than that of oils extracted directly from crude oats (Fors Eriksson, submitted for publication 1988). 

Besides their general flavor forming potential peptides are also reported to be unique precursors of composite food aromas. Peptides formed in the fermentative stage of cacao processing have been linked to roast generated chocolate aroma (5). Also, a methionine rich polypeptide has been associated vith roasted peanut volatiles (15). 

Walradt et al. (42) identified some 6,7-dihydro-5H-cyclopenta-pyrazines in roasted peanuts and presumed that cyclotene was the precursor. Tricyclic pyrazines are also formed by reacting cyclotene with alanine (43). 

The basic fraction of the volatiles identified in the fried pork bundle contained 16 alkylpryazines. Among them, methylpyrazine (nutty, roasted), 2,5-dimethylpyrazine (grilled chicken, roasted peanut), 2,6-dimethylpyrazine (ether-like), 2,3,5-trimethylpyrazine (nutty, roasted) and 2-ethyl-6-methylpyrazine (grassy) were predominant. The combination of these alkylpyrazines may cause the characteristic cooked meat aroma of Chinese fried pork bundle. Quantitative analyses showed that alkylpyrazine formed during the final frying stages, as shown in Table II. 

Methyl-3-methoxy- roasted peanut (9l) nutty earthy (97) ... 

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