Changes in the microstructure of peanut (Arachls ~ L. cv Florunner) cotyledons after roasting at a temperature of 160°C (16 min) were investigated with light and scanning electron microscopy. Major changes included: (1) pitting and pock -marking of the epidermis of the cotyledons caused by the escape of steam and on released during roasting; (2) loss of cellular organization of the cytoplasmic network surrounding the Jipid bodies, protein bodies, and starch grains ; (3) alteration of the structures of cytoplasmic network. lipid bodies, and protein bodies; and (4) heat destruction of some middle lamellae of cell - t o-cell junctions.
Young, Clyde T. and Schadel, William E.
"Light and Scanning Electron Microscopy of the Peanut (Arachis hypogaea L. cv. Florunner) Cotyledon After Roasting,"
Food Structure: Vol. 9
, Article 9.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol9/iss1/9