Abstract
ABSTRACTThe effects of temperature, time, and number of extractions on the color, gas chromatographic profile, and flavor characteristics of water extracted peanuts were determined. Temperature was the major factor which affected these attributes. Increasing the extraction temperature resulted in darker colored peanuts with less chroma, less raw peanut flavor, and more cooked peanut flavor. It also led to a significant decrease in flavor volatiles. Based on the results, the recommended conditions are to water extract at 90°C for 10 min three times to produce peanuts which arc light in color and bland in flavor.
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