FLAVOR AND TEXTURE CHARACTERITICS OF PROCESSED PEANUTS
Market Quality and Handling Research
2011 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 in house 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.
Samples were analyzed and data was supplied to the cooperator in line with stipulations in the Trust Agreement under which this work was performed.