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Peanut Processing Suitability Evaluation Standards

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Peanut Processing Characteristics and Quality Evaluation

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Abstract

Developed countries have attached great importance to the research and formulation of peanut processing suitability evaluation standards. According to the consumption habits of peanuts and their processed products, the United States and India pay high attention to the selection of peanut varieties suitable for candy processing and research of suitability evaluation indicators. Misra (2004) first proposed the evaluation indicators of peanut varieties suitable for candy processing: slender varieties with taper ends, an average grain weight of about 0.55 g, pink seed kernel or light brown seed coat, high protein content (more than 25%), low fat content (less than 45%), and high sucrose content (more than 5%). The edible peanuts in China with protein content of more than 26%, 23%–26%, and less than 23% which have conventional sensory quality are divided into Class I, Class II, and Class III (edible peanut-NY/T1067-2006); the peanuts for oil with oil content of more than 51.0%, 48.0%–51.0%, and less than 48.0% which have conventional sensory quality are divided into Class I, Class II, and Class III (Peanuts for oil-NY/T1068-2006). There are no relevant provisions on the evaluation standards which affect the peanut protein function characteristic, stability of peanut oil and quality indicators of export peanut. Wang Li and Wang Qiang (2012) classified the protein gelation and solubility of different peanut varieties and quality characteristics of peanut oil and export peanut by using K-means cluster analysis (Ramesh et al. 2013; Kanungo et al. 2002). Based on the evaluation model of various kinds of peanut products, the quality evaluation standards of peanuts suitable for processing of gel-type and soluble protein, peanut oil, and export peanut were established, the processing suitability of different varieties of peanuts was classified, and the results were validated to select the special varieties suitable for processing of gel-type protein and soluble protein, peanut oil, and export peanut so as to provide the basis for processing and utilization of peanut varieties.

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Authors and Affiliations

  1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China

    Qiang Wang

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  1. Qiang Wang
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Wang, Q. (2018). Peanut Processing Suitability Evaluation Standards. In: Peanut Processing Characteristics and Quality Evaluation. Springer, Singapore. https://doi.org/10.1007/978-981-10-6175-2_5

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