Abstract
Abstract Salt was added to partially defatted peanuts prior to roasting, by hydration in salt and dextrose solutions (brines), and by adding salt after hydration in water. Brine uptake was less than that of water for the same time intervals; i.e., at 2-min hydration time, pickup for water was 27.6% as compared with 18.49% for 15% brine. These procedures resulted in desired salt contents of 2.66 and 2.79%, respectively, in roasted partially defatted peanuts. The brine method was the more efficient procedure for the addition of salt and increased the amount of whole roasted partially defatted peanuts as much as 35.46%.
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