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Dimitris Lykomitros about texture and microstructure of snack peanuts

Gepubliceerd op
31 maart 2017


After a brief discussion on common factors that affect the organoleptic properties of peanuts, such as market type, variety, origin, growing conditions, maturity and the several aspects of processing, the main focus was a brief overview of the latest publication on the connection between process, texture and micro-structure, with special focus on how maceration can increase the crunchiness and crispiness of roasted peanuts, regardless of the starting raw material. The texture change was attributed to differences in microstructrure, brought about by the production of steam, and the formation of Maillard reaction products that affect the mechanical properties at the macroscopic level.