International Journal of Food and Nutritional

Raw runner type peanuts were dried to moisture levels of 4.24 or 6.62 %. Each batch was oil roasted at 160°C in pure peanut oil for the amount of time determined to produce a surface color of 48 on the Hunter L scale. The surfaces of the cotyledons were examined by scanning electron microscopy. Escaping steam caused ruptures in the surfaces during the roasting process. The higher moisture samples had more complex tears to the outer surface as a result of higher amounts of steam escaping from the interior. The interior cell components were found to be more distorted and compacted at a moisture level of 4.24 %. Although it was found that in peanuts, shorter heating times were required to reach the desired color at the higher moisture, the large amount of escaping steam resulted in more surface cell destruction than at the lower moisture. The lower moisture samples appeared to have more interior cell damage. This might have an effect on the retention of oil by the peanuts. Corresponding author: Lisa L. Dean, Market Quality and Handling Research Unit, USDA, ARS, SAA, Raleigh, NC 27695-7624, Tel: (919) 515-6312; Fax: (919) 513-8023; E-mail: [email protected] Received Date: June 12, 2014 Accepted Date: Sep 09, 2014 Published Date: Sep 15, 2014 Citation: Dean, L.L., et al. Microstructures of Oil Roasted Peanuts (Arachis hypogaea L. cv. VA 98R) as Affected by Initial Moisture Content (2014) Int J Food Nutr Sci 1(1): 1-5. Int J Food Nutr Sci | Volume 1: Issue 1 www.ommegaonline.com