A Comparison of the Effects of Oven Roasting and Oil Cooking on the Microstructure of Peanut (Arachis Hypogaea L. cv. Florigiant) Cotyledon

Authors

Clyde T. Young
William E. Schadel

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

Abstract

Peanut (Arachis hypogaea L. cv. Florigiant) cotyledon microstructure after oven roasting and oil cooking at 160 C was documented with scanning electron microscopy, light microscopy and transmission electron microscopy . Changes in peanut cotyledon microstructure were compared as thermal processing time at 160°C was increased for both oven roasting and oil cooking. The purpose was to evaluate thermal modifications in the cytoplasmic network, protein bodies and cell-to-cell junctions as thermal processing time in creased for each heating method. Principal findings included differences in the times at which these modifications occurred during the two thermal processes. Oven roasting a t 160 °C consistently induced similar thermal modifications more slowly than oil cooking at 160 C.

Recommended Citation

Young, Clyde T. and Schadel, William E. (1993) "A Comparison of the Effects of Oven Roasting and Oil Cooking on the Microstructure of Peanut (Arachis Hypogaea L. cv. Florigiant) Cotyledon," Food Structure: Vol. 12: No. 1, Article 7.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol12/iss1/7