Fried Peanuts Research Articles

Perancangan Desain Kemasan Produk Kacang Goreng Renyah Panineungan

The Panineungan Crispy Fried Beans brand is the flagship product of the Panineungan company, which is a Small, Micro and Medium Enterprise (MSME) in Sukaraja Regency. These fried peanuts have the advantage of being peanuts that have various additional flavors, but the product is not supported by a packaging design which is considered to lack identity product information, but is only packaged in transparent plastic with a printed sticker label, so it has no appeal to consumers. The aim of designing the packaging for the Panineungan Crispy Fried Beans product is an effort to provide product identity and be able to show the product's image compared to other competitors. The design is carried out by displaying product packaging designs with images for middle and upper middle levels. It is hoped that the production of Panineungan Crispy Fried Beans packaging will be able to strengthen the product's identity as a typical regional souvenir of Sukabumi Regency in order to achieve quality Small Micro and Medium Enterprises (MSME) products.

Rancang Bangun Pengemasan Produk Kacang Goreng Otomatis Berbasis Mikrokontroler

The working system of this Automatic Fried Bean Product Packaging tool uses Arduino Mega2560 as a microcontroller, then a screw on the funnel to accelerate the descent of the product into the packaging plastic and prevent blockages, infrared sensors to detect product availability in storage containers. The tool made uses volume measurements to minimize error on the scales using a load cell sensors. The type of research used in making the final assignment is action research which is carried out carefully, logically and systematically. The conclusions of this research are (1) The system can detect the supply of fried peanuts in the funnel/silo using infrared FC-51 sensor with a distance range of 1 – 8 cm. (2) The system can read the mass input selected by user, namely 75 g, 100 g, and 150 g with a push button and displayed through the LCD. (3) The system can fill the fried peanuts into packages according to the mass that has been set through the KY-008 laser sensor and laser receiver, using the tube volume formula with a percentage error of 4.5% for a mass of 75 grams, 3.83% for a mass of 100 grams, and 5.41% for a mass of 150 grams. (4) The system can perform the package closing process using servo motors, heating elements, and stepper motors. The duration of time required by the heating element in gluing the plastic ranges from 3 to 4 seconds.

Rancang Bangun Mesin Penggiling Sambel Pecel dengan Penerapan Antropometri Guna Meningkatkan Efisiensi dan Kepuasan Pengguna (Studi Kasus: UMKM Warung Pecel dan Rujak 46)

The sambel pecel grinding machine is a machine used to smooth the ingredients of sambel pecel. The ingredients for making sambel pecel consist of fried peanuts, brown sugar, red chili, garlic, lime leaves, and other ingredients. All these ingredients will be ground to make sambel pecel. UMKM pecel and rujak coffee shop 58 in the process of grinding sambel pecel still requires services from other places, so that condition causes the production process to be less efficient. The purpose of this research is to make a sambel pecel grinding machine part of the transmission system.The results of the design of the resource and transmission parts of the sambel pecel grinding machine are: the resource used is an AC electric motor with a power of 0.268 Hp and a rotation speed of 2900 rpm, the transmission used is a pulley and a type A V-belt to drive the grinder, the diameter of the drive pulley used is 65 m, the driven pulley is 130 mm, the length of the V-belt circumference is 711 mm, number of belts required 1 piece, and uses a WPA 40 gearbox with a ratio of 1: 20.

Determination in the efficiency of the use of essential oils of oregano and hop as antioxidants in deep frying processes

AbstractThe aim is to evaluate the antioxidant efficiency of oregano essential oils (OEOs) and hops essential oils (HEOs) in a deep frying process of high‐oleic peanuts in high‐oleic peanut oil. There is no information available regarding the antioxidant behavior in deep frying. A combined vegetable oil/food system with high levels of lipids is susceptible to oxidation. High‐oleic peanut oil and high‐oleic peanuts are susceptible to oxidation involved in frying. The antioxidant effect of HEO and OEO was proved in frying peanut process (170°C) in peanut oil enriched at 0.02% p/p and compared with butylated hydroxytoluene (BHT) (0.02%) and control (without additives) during 8 h. Chemical oxidation indicators and volatile compounds were measured. 2,5‐Dimethylpyrazine (2,5‐DMP) and descriptive sensory analysis were measured in fried peanuts. High‐oleic peanut and oil are very stable in a frying process. OEOs and HEOs protected against the deterioration of the high‐oleic peanut oil: Peroxide value was 3.7, 2.8, 3.1, and 1.3 meq O2 kg−1 for control, BHT, HOP, and OEO, respectively. The addition of essential oils (EO) maintained the 2,5‐DMP in the fried peanuts. The use of EO of oregano and hop improves the stability of high‐oleic frying oil.Practical Applications: Deep frying processes generate the deterioration of the vegetable oils used for cooking food. This deterioration reduces the shelf life of the frying oil and the quality of the food, even generating compounds that are toxic to the health of consumers. Antioxidants are used as measures that can help to reduce spoilage, but synthetics are being questioned. Natural products offer an alternative and essential oils, due to their high hydrophobic interaction with the oils, generate a strong interaction, remaining in the frying oil for its protection even at high‐temperature thermal processes. This alternative is a possibility because of the protection it generates in the deep frying process.

Evaluation of taste and flavor of rice cracker (kaki no tane) and fried peanuts via time series sensory evaluation TDS and M-TDS methods during continuous tasting

Evaluation of taste and flavor of rice cracker (kaki no tane) and fried peanuts via time series sensory evaluation TDS and M-TDS methods during continuous tasting

Pemberdayaan Masyarakat Melalui Peningkatan Budidaya Kacang Tanah di Kampung Jagebob Raya

Kampung Jagebob Raya is one of the villages that has Natural Resources (SDA) and Human Resources (HR) which have the potential to be developed. This can be seen from the carrying capacity and availability of land for peanut cultivation. In addition, the majority of people have livelihoods as farmers. Commodities cultivated by the people in this village include corn, chili, long beans and peanuts. Peanut is a palawija crop that has a fairly high selling value. Apart from being a source of protein, carbohydrates, vitamins, it is also used as a cooking spice, boiled peanuts, fried peanuts, crunchy peanuts, and other snacks. This potential can encourage people to be more active in increasing the production and productivity of peanuts. Empowering the community through cultivating peanuts is one of the efforts to improve business skills in terms of innovation, promotion, processing and marketing. The method of implementing peanut cultivation activities in Kampung Jagebob Raya was carried out in two stages, namely socialization and demonstration plots. Socialization with the local government is to agree on the implementation of community service activities while the demonstration plot is to assist farmers in cultivating land, planting, pest control to post-harvest. Community empowerment activities have a positive value for farmers in Kampung Jagebon Raya. In addition to increasing knowledge, farmers can be empowered and help improve the community's economy.

Impact of UV-light irradiation on sensory properties, volatile, fatty acid, and tocopherol composition of peanuts (Arachis hypogaea L.)

Shelf life of peanuts is determined by their susceptibility to lipid oxidation. However, oxidation stability tests require accelerated conditions to speed up oxidation processes. This work aimed to test the use of UV radiation to accelerate the oxidation in peanuts. Shelled and fried peanuts were irradiated for 3 and 7 days, respectively with a UV lamp. The content of fatty acids, tocopherols, and volatile compounds was determined followed by colour and sensory properties of samples. Obtained results were compared with samples heated for 2 months at 70 °C in an oven. Tocopherol content showed oxidation process had just started after 3 days of UV irradiation. Moreover, aldehydes content increased 8.40 times and 11.77 times at 3 days and 7 days, respectively. Aroma, odour, sweetness scores, and a* value of peanuts were lower and permanency and rancity scores were higher after the oxidation process. Thermal treatment showed an increase in colour and b* value and a reduction in a crunchiness score highlighting temperature possible causes chemical changes which are not related to the oxidation process. Acceleration of oxidation with UV radiation can be used to study peanuts oxidation with less impact on sample colour and crunchiness when the sensorial analysis was performed.

Oxygen Scavenger and Antioxidant LDPE/EVOH/PET-Based Films Containing β-Carotene Intended for Fried Peanuts (Arachis hypogaea L.) Packaging: Pilot Scale Processing and Validation Studies.

The aim of this study was to develop an oxygen scavenger and antioxidant active packaging material for fried peanuts. The packaging solution, which has been made at the laboratory previously, has been developed by cast film extrusion and is composed of low-density polyethylene-ethylene vinyl alcohol-polyethylene terephthalate (LDPE/EVOH/PET)-based films containing β-carotene (CAR). In comparison with film without additive, developed film presented an orange colouring (higher L* and b* values and lower a* values) and an increase in oxygen induction time (OIt) from 4.5 to 14.1 min. The incorporation of β-carotene to the formulation also brings about a significant effect on the thermal stability as maximum degradation temperatures increased around 1%. Regarding the oxygen absorption capacity of the films, values of 1.39 ± 0.10 mL O2 per g of film at laboratory scale and 1.7 ± 0.3 mL O2 per g of multilayer (ML)/LDPE_CAR were obtained, respectively, after 3 days, proving the suitability of the packaging solutions as oxygen absorbers. To validate the packaging solution, the oxidative stability of fried peanuts packed in fabricated multilayer β-carotene bags was evaluated for 3 months at 40 °C. The hexanal content remained constant during this period. Meanwhile, peanuts packed in ML without β-carotene increased their hexanal content to 294%. This fact indicated a lower extent of oxidation in fried peanuts compared to food samples packaged in control films, suggesting the potential of ML/LDPE_CAR films as sustainable and antioxidant food packaging systems to offer protection against lipid oxidation in foods. Sensory evaluation confirmed that ML/LDPE_CAR films provided the peanut samples with an extra aroma due to the volatile degradation products of β-carotene (such as β-cyclocitral or 6-methyl-5-hepten-2-ol).

Effects of different cooking methods on peanut allergenicity

Peanut allergy is a type of serious food allergy worldwide. In this study, peanuts were treated with two different cooking methods. The effect of cooking on digestion stability was evaluated by simulated gastrointestinal digestions. The effects of cooking on the allergenicity were assessed by immunoblotting, passive cutaneous anaphylaxis (PCA) mice model and rat basophilic leukemia (RBL)-2H3 cell model. Results showed that raw peanuts were more stable to digestion than boiled and fried peanuts. SDS-PAGE showed that the quantities of allergens Ara h 1 (64 kDa), Ara h 2 (20 kDa), and Ara h 3 (38 kDa) in the boiled and fried peanuts were all reduced. Meanwhile, immunoblotting revealed the IgE binding capacities of boiled and fried peanuts were decreased significantly, especially the fried peanuts. In the PCA mice model, the vascular permeability of allergic mice, as well as the release of histamine, were both alleviated in mice gavaged with boiled and fried peanuts compared with raw peanuts. Lastly, the release of β-hexosaminidase of RBL-2H3 cells treated with boiled and fried peanuts was significantly decreased compared with the raw peanuts. In addition, the analyses of circular dichroism (CD) spectra showed that the α-helical content of peanut proteins was decreased after boiling and frying, indicating the structure stability of peanut allergens decreased. The analyses of ultraviolet (UV) spectra showed that aromatic amino acid residues were exposed, causing the change of the tertiary structure of peanut allergens after boiling and frying. In conclusion, the allergenicity of peanuts was significantly reduced after boiling and frying, especially frying.

Physicochemical and sensory characteristics of fried peanut cracker coated with wheat–cassava composite flour

PurposeThis study aims to investigate the physicochemical and sensory characteristics of fried peanut cracker snacks coated with wheat (80%) and cassava (20%) composite flours.Design/methodology/approachThe peanuts were sorted, boiled, drained, roasted, coated and fried at temperature of 150–180°C for 154.6–240 s. The fried peanut cracker-coated (FPCC) snacks produced were analyzed for proximate composition (moisture, crude fat, crude protein, crude fibre, total ash and carbohydrate contents), rancidity indices (peroxide value, free fatty acid and iodine value), physical properties, colour (lightness, redness and yellowness), texture (hardness, fracturability, adhesiveness and cohesiveness) and sensory qualities (taste, crispiness, colour, odour and overall acceptability).FindingsThere were significant differences in moisture (p = 0.000), crude fat (p = 0.001), crude protein (p = 0.000), crude fibre (p = 0.001), total ash (p = 0.00) and carbohydrate (p = 0.001). The range of values for moisture content, crude fat, crude protein, crude fibre, total ash and carbohydrate contents were 2.6%–4.9%, 27.1%–34.7%, 21.0%–26.3%, 3.1%–4.1%, 2.1%–2.5% and 33.9%–36.4%, respectively, while peroxide, free fatty acid and iodine values ranged from 1.2 to 2.0 mEq/kg, 32.8–47.0 mg KOH/g and 1.2–2.0 gI2/100 g, respectively. The physical properties of the FPCCs showed decrease as the frying temperature and time increased. The values for lightness (L*), redness (a*) and yellowness (b*) ranged from 26.5 to 52.2, 11.4 to 22.0 and 37.0 to 42.5, while the texture attributes such as hardness (p = 0.001), fracturability (p = 0.023), adhesiveness (p = 0.001) and cohesiveness (p = 0.011) were significantly different and it ranged from 28.7 to 53.4 N, 28.6 to 48.3 N, 1.0 to 2.4 N/s and 0.0–0.1, respectively. The sensory score for wheat–cassava composite flours used for coating the snacks decreased as the frying temperature and time increased. The study shows that 20% of cassava flour incorporated into the formulation of coated snacks does not affect its overall acceptability.Research limitations/implicationsThere are scanty information/published works on physicochemical and sensory characteristics of fried peanut cracker coated with wheat–cassava composite flour.Practical implicationsThis research work helps in producing fried peanut cracker coated with composite wheat–cassava flours.Originality/valueThe study shows that 20% of cassava flour incorporated into the formulation of coated snacks does not affect its overall acceptability.

Optimization and validation of a simplified methodology for simultaneous extraction of fatty acids and tocopherol homologues in peanuts

A new sample treatment methodology was developed for the simultaneous determination of oleic, linoleic, palmitic and stearic fatty acids (FA), and α-, β-, γ- and δ-tocopherol homologues in peanut samples. Usually, the determination of these compounds is carried out after oil extraction with an organic solvent at boiling temperatures of the solvent. The innovative analytical methodology developed in this work was performed in a 20 mL vial in which the FA and tocopherols were simultaneously extracted, and the derivatization of the FA was, afterwards, conducted. The reduction in analysis time from 1 h 30 min (reference methodology) to 20 min (new methodology) increased the sample throughput. Furthermore, the amount of organic solvent used decreased from 40 mL to 6 mL The new methodology was validated based on the analysis of a certified reference peanut butter sample and the results were compared to those obtained by using the reference methodology and a suitable agreement with the certified values was found. Finally, the new sample treatment approach was used to analyse toasted and fried (with and without tegument) peanuts.

Properties of Ozone-Oxidized Tapioca Starch and Its Use in Coating of Fried Peanuts.

Oxidation of tapioca via ozone oxidation was carried out under different conditions in comparison with H2O2. The impact of ozonation on physicochemical properties of tapioca was studied and fried peanuts coated with different tapioca were characterized. Different ozone oxidation times (10, 20, and 30 min) and various pH values (5, 7, and 9) were used for tapioca modification. Tapioca oxidized by ozone for 20 min at pH 7 had higher swelling power (SP), water holding capacity (WHC), oil holding capacity (OHC), and viscosity than the native counterpart (P < 0.05). This coincided with the higher carbonyl and carboxyl contents (P < 0.05). The highest frying expansion (FE) with the lowest hardness was attained for fried peanut coated with tapioca oxidized under the aforementioned condition. Therefore, oxidation of tapioca using ozone under optimal conditions could be a potential means to improve frying expansion as well as the crispiness of the fried coated peanuts.

Plant addition impact on aflatoxin B1 levels, physico‐chemical, nutritional, and sensory properties of fried peanut biscuits

AbstractAflatoxin B1 is a mycotoxin that can be present in peanut‐based products, such as fried peanut biscuits, if Good Agricultural Practices are not respected. Impact of plant powder presence on aflatoxin B1 levels was investigated in contaminated peanut biscuits. It was observed that adding 2% of Moringa oleifera powder led to a significant (p &lt; .05) reduction of the toxin after 3 hr of contact time in the dough before the frying step. The toxin level reduction was estimated at 17%. The addition of moringa powder can also have some nutritional benefits. It doubled the content of iron and calcium in the biscuits, leading to products that could bear a claim “source of” for 100 g of biscuits. There was almost no loss of those minerals during the frying step. β‐carotene content is a nutrient present in moringa powder, unfortunately the losses during the frying step were estimated at 78%, probably due to the molecule migration from the biscuit to the frying bath. Adding 2% moringa powder in fried peanut biscuit could present safety and nutritional benefits, however, consumer acceptance should be studied as the color as well as the peanut smell and flavors were significantly impacted (p &lt; .05). It is recommended to pursue the investigation of the role of moringa powder onto the toxin degradation to understand the mechanism behind and assess the toxicity of the secondary molecules generated.

Effects of maize flour substitution on the organoleptic characteristics and nutritional values of fried peanut products (Arachys hypogaea L.) applied by bokashi plus fertilizer in improved agroforestry system in Napabalano District, Muna Regency

The objective of this paper was to analyze the effects of maize flour substitution on the organoleptic characteristics and nutritional values of fried peanut products in improved agroforestry system through the use of bokashi plus fertilizer in intercropping maize and peanut. The research was arranged using randomized completely block design (RCBD) with one single factor of maize flour substitution (M), consisting of four levels: 0% (M0), 10% (M1), 20% (M2) and 30% (M3). Data on organoleptic and nutritional values of peanut products were recorded and analyzed using analyses of variances with 95 percent confidence level. The organoleptic of taste, aroma, texture, color of fried peanut products were tested covering carbohydrate, lipids, protein, ash and water contents were determined using standardized proximate analyzes. The results of research showed that the substitution of maize flour gave a significant effect on the organoleptic characteristis of fried peanut products for taste, aroma, texture, and color. The nutritional values for carbohydrate, lipids, protein, ash and crude fiber contents were commonly significant different at various doses of maize flour substitution. It was concluded that the substitution of maize flour might result in maintaining a better nutritional values of fried peanut products on 20% maize flour substitution.

Effect of processing on polyphenol profile, aflatoxin concentration and allergenicity of peanuts.

Worldwide peanuts are often thermally processed before consumption, which might alter its bioactive composition and toxicity. The presented work explores the effect of processing methods such as roasting, frying, and pressure cooking on the bioactive composition, polyphenol profiles, aflatoxin concentration and, allergenicity response of peanuts. Effect of processing methods was assessed by monitoring total polyphenol content (TPC), total flavonoid content (TFC), antioxidant activity by DPPH & ABTS radicals, sensory analysis and, indirect ELISA. Compared to raw peanuts, all processing methods caused significant differences in TPC, TFC, DPPH & ABTS radical scavenging activities. Comparison of polyphenol profiles of raw to processed peanuts by LC-ESI-Q-TOF-MS chromatograms revealed different effects on concentrations of individual bioactive polyphenols. Indirect ELISA showed a significant decrease in the assay response on pressure cooking as compared to other samples. Total aflatoxin concentration was significantly reduced after processing in roasted (97.7%) and fried (98.3%) peanuts. Optimum processing conditions based on bioactive concentration and sensory analysis were found to be, roasting: 150°C for 10min, frying: 170°C for 2min and, pressure cooking: 15min. Polyphenol profiles and bioactive constituents of peanuts were influenced by processing and may alter health benefits associated with them hence, vital for research and food industry applications.

Changes of Chemical Composition and Aflatoxin Content of Peanut Products as Affected by Processing Methods

&lt;div class="page" title="Page 1"&gt;&lt;div class="layoutArea"&gt;&lt;div class="column"&gt;&lt;p&gt;&lt;span&gt;Peanut production in Indonesia is predominantly used for food, thus information on nutritional aspects and aflatoxin contamination in peanuts is essential in terms of food security and safety. As changes may occur during &lt;/span&gt;&lt;/p&gt;&lt;/div&gt;&lt;div class="column"&gt;&lt;p&gt;&lt;span&gt;processing, the effects of processing methods on chemical composition and aflatoxin content in selected peanut products were studied. The dried peanut pods collected from a farmer in Ponorogo, East Java were stored for one month, and then the kernels were prepared into fried peanut (&lt;/span&gt;&lt;span&gt;kacang goreng&lt;/span&gt;&lt;span&gt;), peanut sauce (&lt;/span&gt;&lt;span&gt;sambel pecel&lt;/span&gt;&lt;span&gt;), peanut press cake (&lt;/span&gt;&lt;span&gt;bungkil kacang&lt;/span&gt;&lt;span&gt;), fried-pressed peanut (&lt;/span&gt;&lt;span&gt;bungkil kacang goreng&lt;/span&gt;&lt;span&gt;), fermented peanut press cake (&lt;/span&gt;&lt;span&gt;tempe bungkil kacang&lt;/span&gt;&lt;span&gt;), and fried peanut tempe (&lt;/span&gt;&lt;span&gt;tempe bungkil kacang goreng&lt;/span&gt;&lt;span&gt;). The trial was arranged in a randomized complete design with three replicates. ELISA method was applied for aflatoxin B&lt;/span&gt;&lt;span&gt;1 &lt;/span&gt;&lt;span&gt;analysis. The results showed that peanut kernels contained 26.3% protein (dw) and 50.4% fat (dw) with relatively low aflatoxin B&lt;/span&gt;&lt;span&gt;1 &lt;/span&gt;&lt;span&gt;content (9.1 ppb) due to low moisture level (5.6%), no &lt;/span&gt;&lt;span&gt;Aspergillus flavus &lt;/span&gt;&lt;span&gt;infection and high sound/intact kernels (73.1%). Peanuts processed into &lt;/span&gt;&lt;span&gt;tempe bungkil kacang &lt;/span&gt;&lt;span&gt;showed the highest increase in protein content, followed by &lt;/span&gt;&lt;span&gt;tempe bungkil kacang goreng&lt;/span&gt;&lt;span&gt;, &lt;/span&gt;&lt;span&gt;bungkil kacang&lt;/span&gt;&lt;span&gt;, and &lt;/span&gt;&lt;span&gt;bungkil kacang goreng&lt;/span&gt;&lt;span&gt;, while fat contents decreased in all products. Processing into &lt;/span&gt;&lt;span&gt;kacang goreng &lt;/span&gt;&lt;span&gt;and &lt;/span&gt;&lt;span&gt;bungkil kacang goreng &lt;/span&gt;&lt;span&gt;decreased aflatoxin B&lt;/span&gt;&lt;span&gt;1 &lt;/span&gt;&lt;span&gt;by 26.4% and 41.8%, respectively, while no significant differences were noted in &lt;/span&gt;&lt;span&gt;sambal pecel &lt;/span&gt;&lt;span&gt;and &lt;/span&gt;&lt;span&gt;bungkil kacang&lt;/span&gt;&lt;span&gt;. Aflatoxin B&lt;/span&gt;&lt;span&gt;1 &lt;/span&gt;&lt;span&gt;increased two-fold during the preparation of &lt;/span&gt;&lt;span&gt;tempe bungkil kacang&lt;/span&gt;&lt;span&gt;, however it significantly decreased by 38.9% after deep-fried. Excluding peanut tempe, all peanut products contained aflatoxin B&lt;/span&gt;&lt;span&gt;1 &lt;/span&gt;&lt;span&gt;below the permitted level (15 ppb), therefore they are safe for consumption.&lt;/span&gt;&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;/div&gt;

Effects of different thermal processing methods on the structure and allergenicity of peanut allergen Ara h 1.

Boiling and frying can alter the structure of peanut allergens and therefore change the IgE‐binding capacity of the Ara h 1. In this research, we aim to clarify the connections between structural changes and the allergenicity alteration, and recommend an effective thermal method to minimize the allergenicity of Ara h 1. Anion exchange chromatography was used to isolate Ara h 1 from non/heat‐treated peanuts. Ara h 1 in boiled peanuts has a relatively low hydrophobic index, reduced maximum emission wavelength in the fluorescence, less content of α‐helix, and the lowest IgE‐binding efficiency. On the contrary, Ara h 1 in fried peanuts present a much higher degeneration degree, a red shift in fluorescence, and a decrease in the content of α‐helix. These data indicate that boiling can reduce the allergenicity of Ara h 1, thus can be utilized in peanut processing from a security point of view.

Optimization Of Elevating Blood Uric Acid Levels With High Purine Diet

Exploration of the use of medicinal plants to lower uric acid levels has been widely practiced. Stages of new drug development research is a preclinical test using experimental animals, therefore the manufacture of an animal model of hyperuricemia is necessary. This study aims to determine the optimal induction of uric acid to increase blood uric acid levels by administering high purine foods such as cow’s liver, cow’s spleen, Gnetum gnemon , emping and fried peanuts. Eighty male white rats were used individuals to be divided into 4 groups, they were: (I) cow’s liver, (II) cow’s liver and cow’s spleen, (III) cow’s liver, cow’s spleen and boiled gnetum gnemon beans, and (IV) cow’s liver, cow’s spleen, emping and fried peanuts. This study using easy touch GCU to measure blood uric acid level. The result of statistical analysis of uric acid level means with 5 times repetition using One Way ANOVA showed that there was a very significant difference between treatments ( p <0,01). The results concluded that high purine diet in group I, II and III had not been able to increase uric acid levels significantly. High purine diet group IV was able to increase blood uric acid levels significantly to make the rats experiencing hyperuricemia with the level of 6.54 mg/dL on day 7 and 13.79 mg/dL on day 14.

Aflatoxin and nutrient contents of peanut collected from local market and their processed foods

Peanut is succeptable to aflatoxin contamination and the sources of peanut as well as processing methods considerably affect aflatoxin content of the products. Therefore, the study on aflatoxin and nutrient contents of peanut collected from local market and their processed foods were performed. Good kernels of peanut were prepared into fried peanut, pressed-fried peanut, peanut sauce, peanut press cake, fermented peanut press cake (tempe) and fried tempe, while blended kernels (good and poor kernels) were processed into peanut sauce and tempe and poor kernels were only processed into tempe. The results showed that good and blended kernels which had high number of sound/intact kernels (82,46% and 62,09%), contained 9.8-9.9 ppb of aflatoxin B1, while slightly higher level was seen in poor kernels (12.1 ppb). However, the moisture, ash, protein, and fat contents of the kernels were similar as well as the products. Peanut tempe and fried tempe showed the highest increase in protein content, while decreased fat contents were seen in all products. The increase in aflatoxin B1 of peanut tempe prepared from poor kernels > blended kernels > good kernels. However, it averagely decreased by 61.2% after deep-fried. Excluding peanut tempe and fried tempe, aflatoxin B1 levels in all products derived from good kernels were below the permitted level (15 ppb). This suggests that sorting peanut kernels as ingredients and followed by heat processing would decrease the aflatoxin content in the products.

Influence of Japanese consumer gender and age on sensory attributes and preference (a case study on deep-fried peanuts).

Detailed exploration of sensory perception as well as preference across gender and age for a certain food is very useful for developing a vendible food commodity related to physiological and psychological motivation for food preference. Sensory tests including color, sweetness, bitterness, fried peanut aroma, textural preference and overall liking of deep-fried peanuts with varying frying time (2, 4, 6, 9, 12 and 15 min) at 150 °C were carried out using 417 healthy Japanese consumers. To determine the influence of gender and age on sensory evaluation, systematic statistical analysis including one-way analysis of variance, polynomial regression analysis and multiple regression analysis was conducted using the collected data. The results indicated that females were more sensitive to bitterness than males. This may affect sensory preference; female subjects favored peanuts prepared with a shorter frying time more than male subjects did. With advancing age, textural preference played a more important role in overall preference. Older subjects liked deeper-fried peanuts, which are more brittle, more than younger subjects did. In the present study, systematic statistical analysis based on collected sensory evaluation data using deep-fried peanuts was conducted and the tendency of sensory perception and preference across gender and age was clarified. These results may be useful for engineering optimal strategies to target specific segments to gain greater acceptance in the market. © 2017 Society of Chemical Industry.