Food Structure
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Abstract
Changes in the microstructure of peanut (Arachis~ L. cv. Florigiant) cotyledon after roasting at a temperature of 160°C for 16 minutes were investigated with transmission and scanning electron microscopy. Thermal modifications were documented with photomicrographs of t he cytoplasmic network , protein bodies, starch grains and cell-to-cell junctions after oven roasting. These thermal modifications include disruption of the cytoplasmic network, distension of protein bodies, decreased stain affinity of starch grains , and disintegration of middle lamellae in some cell-t o-cell junctions.
Recommended Citation
Young, Clyde T. and Schadel, William E.
(1990)
"Transmission and Scanning Electron Microscopy of Peanut (Arachis hypogaea L. CV. Florigiant) Cotyledon After Roasting,"
Food Structure: Vol. 9:
No.
2, Article 6.
Available at:
https://digitalcommons.usu.edu/foodmicrostructure/vol9/iss2/6