73G-24 |
Investigation of flavor characteristics and components of peanuts grown in west Texas |
C. M. BEDNAR1, C. C. King, J. A. Sheaffer, M. W. Kihato, and M. Edwards. (1) Dept of Nutrition & Food Sciences, Texas Woman's University, P. O. Box 425888, Denton, TX 76204 Although peanut production has been rapidly increasing in the southwestern United States, little research has been conducted concerning specific characteristics of peanuts produced in this area. Our objective was to investigate flavor characteristics and other components of various cultivars of west Texas peanuts. Standardized methods of shelling, blanching and roasting peanuts in a laboratory setting were developed. A sensory evaluation form and related standards were designed to test seven key descriptors (color, roasted peanut flavor, raw/beany flavor, rancidity, sweetness, bitterness and crunchiness). Peanut samples collected from growers in west Texas included cultivars of Runner, Spanish, Virginia and Valencia peanuts. Ten trained expert panelists completed sensory evaluation of 14 coded peanut samples in duplicate. Samples were also analyzed for moisture, fat and aflatoxin content. Mean moisture content of the 4 types of peanuts ranged from 5.3 to 5.5% while fat content ranged from 45.7 to 48.7%. All peanut samples tested negative for aflatoxin. Using a 9-point scale, mean sensory evaluation ranges for the 4 types of peanuts were color (2.5 to 3.2); roasted peanut flavor (2.6 to 4.3); raw/beany (2.6 to 4.5); sweet (2.0 to 5.0); and crunchiness (4.7 to 5.2). Rancidity and bitterness ratings are not reported due to variations in standards. Color ranged from 2.5 for the Virginia peanuts to 4.3 for Valencia. Runner peanuts had a mean color rating of 3.2. Runner and Valencia peanuts were similar in roasted peanut flavor, 4.3 and 4.5 respectively. Virginia peanuts were rated lower (2.5) for this flavor descriptor. Raw/beany flavor was lowest for Valencia (2.0) and highest for Virginia peanuts (3.8). These sensory results will be used as a benchmark for further tests that compare flavor characteristics of Texas peanuts to those grown in other parts of the U.S.
Session 73G, Sensory Evaluation
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