Pattee, H.E. and Singleton, J.A. (1971) Observations concerning blanching and storage effects on the volatile profile and flavor of peanuts. Journal of American Peanut Research Education Association , 3 (1). pp. 189-194.
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Abstract
The volatile.profile technique along with Organoleptic Evalutioan was used to study effects of blanching temperature on peanuts. Three different temperature were used; high, gradient, and constant, High temperature blanching the most marked change in the volatile profile. Storage of blandched peanuts resulted in an increased concentration of some of volitile components and in pronounced flavor changes. Results of this study suggest that storage of blanched peanuts might result in the production of off-flavored products
| Item Type: | Article |
|---|---|
| Additional Information: | SNNigam collections |
| Author Affiliation: | Market Ouality Research Division Agricultural Research Service United Stater Department of Agriculture North Carolina State University Raleigh, North Carolina 27607 |
| Subjects: | Plant Production Postharvest Management Statistics and Experimentation > Experimentation |
| Divisions: | Groundnut |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 18 Jul 2013 05:59 |
| Last Modified: | 18 Jul 2013 05:59 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/11147 |
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