A comprehensive look at the effect of processing on peanut (Arachis spp.) texture.

Dimitrios LykomitrosLara Den BoerRemco HamoenVincenzo FoglianoEdoardo Capuano

Published in: Journal of the science of food and agriculture (2018)

Maceration in different media can yield large textural changes in both peanut species, for both baking and frying. Maceration in glucose solutions can induce much larger textural changes than maceration in water. Quantitative data on alveolation show that microstructure disruption through steam generation cannot explain all the texture differences among processed peanuts. © 2018 Society of Chemical Industry.

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