期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2016
卷号：40
期号：1
页码：9-22
出版社：Galati University Press
摘要：Heat treatment, namely hydrothermal treatment, followed by roasting was chosenin order to reduce the content of toxicants and antinutritional substances. Rationalduration of hydrothermal processing is the temperature of 100º C at which thecontent of oxalic acid and its salts is reduced by 67.2...76.0%, and copper salts – by28.8...38.0%, duration of 30...40 min being chosen. The duration for peanut kernelsroasting (t = 120º C) was determined by the change of its color. It was determinedthat rational colour-parametric characteristics of peanut kernels (dominantwavelength 581.3 - 582.5 nm, color purity 35.9 - 36.0%, brightness 37.1 - 38.1%)are achieved during roasting for 30 - 35 min. The digestibility of peanut proteinincreased by 20 mg of tyrosine per 1 g of protein indicating the improvement ofenzymatic hydrolysis of protein.
