BIOCHEMICA L CHANGE S I N PROTEIN S AN D LIPID S DURIN G STORAG E O F HEA T PROCESSE D GROUNDNU T (A rachi s hypogaea , L. )
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Date
1988
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MPKV, UNIVERSITY LIBRARY RAHURI
Abstract
The present investigations were undertaken to study the
influence of heat treatments and storage on the changes in
quality of proteins and oil of groundnut kernels. The groundnut
kernels (cv.C-1-2) of freshly harvested produce were subjected
to roasting (160°C for 30 min) and frying (2 min in boiling
groundnut oil) treatments and stored up to 150 days at ambient
(27 +2 C) and cold temperature (5 + 2°C) in sealed polythene
bags
.
The samples were analysed after every 30 days for
different quality parameters.
The heat treatments reduced the moisture content
markedly and increased the protein by about 4 percent and oil by
about 2 percent in the kernels. Both roasting and frying
treatments and, storage significantly increased the soluble
proteins and decreased the methionine and tryptophan contents in
the kernels. The heat treatments however, significantly
decreased the pepsin hydrolysis of residual proteins. The heat
treatments and storage also significantly affected the
saponification value, acid value and iodine value of the kernel
oil
.
There was an increase in both saponification value and
acid value while a decrease in iodine value due to these
treatments. The changes in saponification and iodine value due
to heat treatments and storage were however, not of significant
order. The acid value was, however, found to increase gradually
during storage of raw and heated kernels up to 120 days and
rapidly thereafter.
The heat treatments were found to induce detrimental
changes in the quality of storage proteins and oil of the
kernels and decreased their shelf-life. The frying treatment
exhibited more pronounced detrimental effects on the quality of
the proteins and oil as compared to roasting. The storage of
raw and heated kernels at 5 + 2 C was found to be beneficial in
minimizing the deteriorative changes in the kernels. Further,
investigations on the standardization of time and temperature
of the heat treatments and, storage conditions to minimize the
undesirable changes and, to increase the shelf-life of heat
processed groundnut kernels are essential.
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