Record Details

Evaluation of Blanching Quality in Groundnut (Arachis hypogaea L ..)

OAR@ICRISAT

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Relation http://oar.icrisat.org/3502/
 
Title Evaluation of Blanching Quality in Groundnut (Arachis hypogaea L ..)
 
Creator Singh, U
Sridhar, R
Dwivedi, S L
Nigam, S N
Jambunathan, R
 
Subject Groundnut
 
Description Thirty five Spanish and 46 Virginia groundnut genotypes, grown in the 1992 rainy season and the 1992/1993 post-rainy season at the ICRISAT Asia Center, were evaluated for their blanching quality. Blanching, which primarily involves removal of the testa, is a major step in processing groundnuts for many edible end products. Preheating the seed samples at 200°C for 8 min, followed by blanching for 2 min at 15 psi air pressure, gave satisfactory results. There was a large variation in total blanchability within Spanish (10.8-90.6%) and Virginia (8.6-86.7%) genotypes. Some samples with high blanchability had high proportions of blanched split seeds. The effects of growing season on various blanching quality parameters were more pronounced in the Virginia genotypes than in the Spanish genotypes.
 
Publisher Association Food Scintist and Technologist India
 
Date 1996
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://oar.icrisat.org/3502/1/J.Food_%26i_TechnoL_1996_VoL_33_No.3.pdf
Singh, U and Sridhar, R and Dwivedi, S L and Nigam, S N and Jambunathan, R (1996) Evaluation of Blanching Quality in Groundnut (Arachis hypogaea L ..). Journal of Food Science and Technology, 33 (3). pp. 211-214. ISSN 0022-1155