Development of the method of peanuts detoxification and improvement of its digestion
Heat treatment, namely hydrothermal treatment, followed by roasting was chosen in order to reduce the content of toxicants and antinutritional substances. Rational duration of hydrothermal processing is the temperature of 100º C at which the content of oxalic acid and its salts is reduced by 67.2......
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Galati University Press
2016-08-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202016/vol%201/1%20Dubinina%20et%20al.pdf |
| _version_ | 1818136466445828096 |
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| author | Antonina DUBININA Svitlana LENERT Olga KHOMENKO Tetyana SHCHERBAKOVA Ludmila MALUK |
| author_facet | Antonina DUBININA Svitlana LENERT Olga KHOMENKO Tetyana SHCHERBAKOVA Ludmila MALUK |
| author_sort | Antonina DUBININA |
| collection | DOAJ |
| description | Heat treatment, namely hydrothermal treatment, followed by roasting was chosen in order to reduce the content of toxicants and antinutritional substances. Rational duration of hydrothermal processing is the temperature of 100º C at which the content of oxalic acid and its salts is reduced by 67.2...76.0%, and copper salts – by 28.8...38.0%, duration of 30...40 min being chosen. The duration for peanut kernels roasting (t = 120º C) was determined by the change of its color. It was determined that rational colour-parametric characteristics of peanut kernels (dominant wavelength 581.3 - 582.5 nm, color purity 35.9 - 36.0%, brightness 37.1 - 38.1%) are achieved during roasting for 30 - 35 min. The digestibility of peanut protein increased by 20 mg of tyrosine per 1 g of protein indicating the improvement of
enzymatic hydrolysis of protein. |
| first_indexed | 2024-12-11T09:40:51Z |
| format | Article |
| id | doaj.art-6b1fa23f08b342d3bb16085dd4c7f120 |
| institution | Directory Open Access Journal |
| issn | 1843-5157 2068-259X |
| language | English |
| last_indexed | 2024-12-11T09:40:51Z |
| publishDate | 2016-08-01 |
| publisher | Galati University Press |
| record_format | Article |
| series | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| spelling | doaj.art-6b1fa23f08b342d3bb16085dd4c7f1202022-12-22T01:12:40ZengGalati University PressAnnals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology1843-51572068-259X2016-08-01401922Development of the method of peanuts detoxification and improvement of its digestionAntonina DUBININA0Svitlana LENERT1Olga KHOMENKO2Tetyana SHCHERBAKOVA3Ludmila MALUK4Kharkiv State University of Food Technology and Trade, Kharkiv, UkraineKharkiv State University of Food Technology and Trade, Kharkiv, UkraineKharkiv State University of Food Technology and Trade, Kharkiv, UkraineKharkiv State University of Food Technology and Trade, Kharkiv, UkraineKharkiv State University of Food Technology and Trade, Kharkiv, UkraineHeat treatment, namely hydrothermal treatment, followed by roasting was chosen in order to reduce the content of toxicants and antinutritional substances. Rational duration of hydrothermal processing is the temperature of 100º C at which the content of oxalic acid and its salts is reduced by 67.2...76.0%, and copper salts – by 28.8...38.0%, duration of 30...40 min being chosen. The duration for peanut kernels roasting (t = 120º C) was determined by the change of its color. It was determined that rational colour-parametric characteristics of peanut kernels (dominant wavelength 581.3 - 582.5 nm, color purity 35.9 - 36.0%, brightness 37.1 - 38.1%) are achieved during roasting for 30 - 35 min. The digestibility of peanut protein increased by 20 mg of tyrosine per 1 g of protein indicating the improvement of enzymatic hydrolysis of protein.http://www.ann.ugal.ro/tpa/Anale%202016/vol%201/1%20Dubinina%20et%20al.pdfpeanutsoxalic acidcopper saltshydrothermal treatmentroastingdigestibility |
| spellingShingle | Antonina DUBININA Svitlana LENERT Olga KHOMENKO Tetyana SHCHERBAKOVA Ludmila MALUK Development of the method of peanuts detoxification and improvement of its digestion Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology peanuts oxalic acid copper salts hydrothermal treatment roasting digestibility |
| title | Development of the method of peanuts detoxification and improvement of its digestion |
| title_full | Development of the method of peanuts detoxification and improvement of its digestion |
| title_fullStr | Development of the method of peanuts detoxification and improvement of its digestion |
| title_full_unstemmed | Development of the method of peanuts detoxification and improvement of its digestion |
| title_short | Development of the method of peanuts detoxification and improvement of its digestion |
| title_sort | development of the method of peanuts detoxification and improvement of its digestion |
| topic | peanuts oxalic acid copper salts hydrothermal treatment roasting digestibility |
| url | http://www.ann.ugal.ro/tpa/Anale%202016/vol%201/1%20Dubinina%20et%20al.pdf |
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