FLAVOR AND TEXTURE CHARACTERITICS OF PROCESSED PEANUTS
Market Quality and Handling Research
2013 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 project is related to in-house objective 5 addressing processing methods that result in improved peanut and almond ingredient food safety with minimum changes in flavor, shelf life, composition, and processing quality potentials.
Texture and flavor analyses were performed on samples provided by the Trust Agreement cooperator. All samples were analyzed and data was supplied to the cooperator in line with stipulations in the Trust Agreement under which this work was performed.