Effect of Pre-Roast Moisture Content and Post Roast Cooling Parameters on Oil Migration During Oil Roasting of Peanuts

摘要

Oil migration affects the quality and shelf-life of food products and consequently has an impact on overall consumer acceptance. Exchange of oil may occur during or after oil roasting of peanuts but little is known about the factors contributing to this exchange. This study examines the effect of pre-roast moisture content and post roast cooling parameters on oil migration during the oil roasting of peanuts. Peanuts with a range of moisture contents of 3.3%, 4.6%, 6.1%, and 8.4% were oil roasted in peanut oil containing 10% coconut oil. Lauric acid (C12:0) from the coconut oil served as a chemical marker to track oil movement on to the surface or into the peanut seeds. Upon removal from the roasting oil, peanuts were cooled using three different cooling parameters including immediate packing (no cooling), forced cooling (fast cooling), and ambient cooling (slow cooling).