Abstract
The current healthy life style pushed to develop and implement a novel efficient defatting process of high quality called “Mechanical Expression Preserving Shape Integrity” that conserved the sensory, color, textural, morphological and acceptability of partially defatted roasted peanuts. In this study, Response Surface Methodology was used to investigate the best extraction parameters (initial water content, pressure and pressing duration) based on the highest Color Consumer Evaluation scores, the best colorimetric parameters (L*, a*, b*, ΔE*) and the most appealing textural attributes (Fracturability, First Fracture Work Done, First Fracture Percentage of Deformation, Rupture Force, Percentage of Deformation at Rupture). Experimental results showed that defatting promotes a lighter and neutral grain color, higher fracturability and rupture force as well as higher deformation strength. Aiming to retain most of the colorimetric and textural properties after defatting and roasting, it was found that peanuts should be hydrated to 7 % d.b. and treated at 4.74 MPa for 14.22 min.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Aguilera JM (2005) Why food microstructure? J Food Eng 67:3–11
Aguilera JM (2006) Structure-property relationships in low moisture products. In: Buera P, Lillford P, Corti H, Welti-Chanes J (eds) Water properties of food, pharmaceutical and biological materials. CRC Press, Boca Raton, FL
American peanut council. (2015) URLhttp://www.peanutsusa.com/. Accessed 2 Oct 2015
Ammann P (1935) Process of treating earth-nut kernels. US Pat no 2,003,415
AOAC (2005) Official Methods of Analysis, 18th edn. Association of Official Analytical Chemists, Arlington, USA
Baxley J (1972) Method of making stabilized impregnated peanuts. US Pat no 3:645,752
Cämmerer B, Kroh LW (2009) Shelf life of linseeds and peanuts in relation to roasting. LWT-Food Sci Technol 42:545–549
Campbell KA, Glatz CE (2009) Mechanisms of aqueous extraction of soybean oil. J Agric Food Chem 57:10904–10912
Evon P, Vandenbossche V, Pontalier PY, Rigal L (2007) Direct extraction of oil from sunflower seeds by twin-screw extruder according to an aqueous extraction process: feasibility study and influence of operating conditions. Ind Crop Prod 26(3):351–359
Gaur R, Sharma A, Khare SK, Gupta MN (2007) A novel process for extraction of edible oils: enzyme assisted three phase partitioning (EATPP). Bioresource Technol 98(3):696–699
Holloway Jr, Wilkins H (1982) Low-fat nuts with improved natural flavor. US Pat no 4,329,375
Idrus NFM, Yang TA (2012) Comparison between roasting by superheated steam and by convection on changes in colour, texture and microstructure of peanut (arachis hypogaea). Food Sci Technol Res 18(4):515–524
Lanoisellé J-L (1995) Contribution à l’étude du Pressage des Graines Oléoprotéagineuses. PhD thesis submitted at Paris XII University Val-de-Marne, France.
Liu X, Tan J (2000) Acoustic wave analysis for food crispness evaluation. J Texture Stud 30:397–408
Louka N, Nader J (2014) Treatment process of biological products “mechanical pressing extraction preserving product integrity (MPEPPI)” aiming at modifying their lipid content and their texture. Settings and Methods for the Implementation of Such Product LB Pat LB-10492
Louka N, Nader J, Roufayel M, Kazzi M, El-Kazzi E (2014) Seeds and nuts defatted by pressing and reconstituted by methods preserving their appearance and organoleptic properties. LB Pat LB-10493
Nader J, Afif C, Louka N (2014) A new eco-friendly defatting process of peanuts by Mechanical Expression Preserving Structure Integrity (MEPSI). Second International Conference on Renewable Energies for Developing Countries (REDEC 2014).
Orsat V, Yang W, Changrue V, Raghavan GSV (2007) Microwave assisted drying of biomaterials. Food Bioprod Process 85(3):255–263
Salea R, Widjojokusumo E, Veriansyah B, Tjandrawinata R (2014) Optimizing oil and xanthorrhizol extraction from curcuma xanthorrhiza roxb. Rhizome by supercritical carbon dioxide. J Food Sci Technol 51(9):2197–2203
Sinha LK, Haldar S, Majumdar GC (2015) Effect of operating parameters on mechanical expression of solvent-soaked soybean-grits. J Food Sci Technol 52(5):2942–2949
Sriti J, Talou T, Faye M, Vilarem G, Marzouk B (2011) Oil extraction from coriander fruits by extrusion and comparison with solvent extraction processes. Ind Crop Prod 33(3):659–664
Szczesniak AS (2002) Texture is a sensory property. Food Qual Prefer 13:215–225
Tran TTM, Chen XD, Southern C (2007) Reducing oil content of fried potato crisps considerably using a ‘sweet’ pre-treatment technique. J Food Eng 80:719–726
USDA, Foreign Agricultural Service, (2014) Peanut Area, Yield, and Production, created on 7/11/2014: available at http://www.fas.usda.gov/. Accessed 23 June 2015
USDA Nutrient Database for Standard References (2001) Agricultural research service. United States Department of Agriculture, Beltsville, USA
Varela P, Chen J, Fiszman S, Povey MJW (2006) Crispness assessment of roasted almonds by an integrated approach to texture description: texture, acoustics, sensory and structure. J Chemom 20:311–320
Venter MJ, Willems P, Kuipers NJM, de Haan AB (2006) Gas assisted mechanical expression of cocoa butter from cocoa nibs and edible oils from oilseeds. J Supercrit Fluid 37:350–358
Villanueva NDM, Petenate AJ, Da Silva MAAP (2005) Performance of the hybrid hedonic scale as compared to the traditional hedonic, self-adjusting and ranking scales. Food Qual Pref 12:691–703
Vincent JFV (1998) The quantification of crispness. J Sci Food Agr 78:162–168
Vix H, Spadaro J, Pominski J (1966) Partially-defatted nut meats and process. US Pat no 3:294,549
Wong V, Sackenheim R (1992) Process of making low fat nuts. US Pat no 5:164,217
Yaacoub R (2009) Impact nutritionnel et sanitaire de la torréfaction des fruits et grains oléagineux: intérêt de la fluorescence comme outil de contrôle des composés néoformés. PhD thesis submitted at Institut des Sciences et Industries du Vivant et de l’Environnement (Agro Paris Tech), France
Zhang SB, Lu QY, Yang H, Li Y, Wang S (2011) Aqueous enzymatic extraction of oil and protein hydrolysates from roasted peanut seeds. J Am Oil Chem Soc 88:727–732
Zhao X, Chen J, Du F (2012) Potential use of peanut by-products in food processing: a review. J Food Sci Technol 49(5):521–529
Zook D (1992) Process for infusion of partially-defatted nuts. US Pat no 5:094,874
Acknowledgments
The authors gratefully acknowledge the Lebanese company “El-Kazzi” and the Council for Scientific Research of Saint Joseph University, Lebanon (Project FS34) for providing financial support to carry out this research work.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Nader, J., Afif, C. & Louka, N. Color and texture of low-calorie peanuts as affected by a new oil extraction process named “Mechanical Expression Preserving Shape Integrity” (MEPSI). J Food Sci Technol 53, 1649–1662 (2016). https://doi.org/10.1007/s13197-015-2081-z
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-015-2081-z