Chiou, R.Y.Y. and Wu, P.Y. and Yen, Y.H. (1994) Color sorting of lightly roasted and deskinned peanut kernels to diminish aflatoxin contamination in commercial lots. Journal of Agricultural and Food Chemistry , 42 (10). pp. 2156-2160.
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Abstract
Moistened groundnut kernels inoculated with conidia of Aspergillus parasiticus and moistened but uninoculated kernels were incubated at ambient temp. for 35 d. Glucose, free fatty acid, free threonine, proline, glycine, alanine, leucine, tyrosine, phenylalanine, lysine, histidine and arginine contents increased in both types of groundnut, whereas sucrose, free glutamic acid, aspartic acid, valine and serine contents decreased. When the incubated kernels were roasted at 160°C for 15 min, discoloration of infected, manually deskinned kernels was detected by colour sorting. The mean aflatoxin content in the discoloured sublots of kernels inoculated with A. parasiticus and uninoculated lots were 18 200 and 12.5 p.p.b., respectively. When this process was applied to a commercial line, the aflatoxin content in the discoloured sublots of 30 × 200-kg lots ranged from undetected to 976 p.p.b. Aflatoxin was not detected in kernels of unblemished sublots
| Item Type: | Article |
|---|---|
| Additional Information: | SNNigam collections |
| Author Affiliation: | Department of Food Industry, National Chiayi Institute of Agriculture, Chiayi, Taiwan. |
| Subjects: | Plant Protection Postharvest Management > Food Technology |
| Divisions: | Groundnut |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 08 Aug 2013 10:59 |
| Last Modified: | 08 Aug 2013 10:59 |
| Official URL: | http://dx.doi.org/10.1021/jf00046a016 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/11381 |
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