FLAVOR AND TEXTURE CHARACTERITICS OF PROCESSED PEANUTS
Market Quality and Handling Research
2010 Annual Report
1a.Objectives (from AD-416)
Examine the flavor and texture variation in several varieties of peanuts when exposed to various roast processes.
1b.Approach (from AD-416)
Samples will be obtained and processed by cooperator using standard and experimental protocols. Samples received by USDA-ARS will be cold stored until descriptive sensory and texture analyses are completed.
This research relates to inhouse objective 1: Determine the effect of production location, maturity, curing, seed moisture, composition, processing and relevant interactions to improve flavor and flavor consistency in peanut varieties and breeding lines.
Sensory and texture analyses have been completed on a wide range of samples. Differences due to processing were noted.