|Christie, Lee - NCSU|
Submitted to: American Peanut Research and Education Society Proceedings
Publication Type: Proceedings
Publication Acceptance Date: July 10, 1998
Publication Date: N/A
Technical Abstract: Previous research indicated a parabolic relationship between paste color and mean roasted peanutty flavor intensity. This study investigated relationships among single seed roast color distribution, mean roast color, and paste color for peanuts roasted to various colors. Virginia ELK and medium runners were roasted to mean Hunter L values ranging from 60 to 40 using a modified Farberware electric roaster. For each 250 g sample from the range of colors, Hunter L value was measured for 100 individual seed (100 seed), a petri dish of seed (lot), and a petri dish of pasted seed (paste). Seed color distributions within each sample were calculated, and comparisons were made between average 100 seed color, lot color, and paste color among samples. Linear correlations existed between the measurements for medium runners as follows: average 100 seed vs. lot color, R= 0.94; lot vs. paste color, R= 0.95; average 100 seed vs. paste color, R= 0.97. These data analyses led to predictive equations allowing conversion betwee average 100 seed color and lot and/or paste color. The strong correlations from the medium runners study suggest that similar equations will hold true for the virginia ELKs and across other lots of peanuts. A similar relationship may exist between mean 100 seed color and roasted peanutty flavor.