Peanut quality ‘thermal analysis’ tool for roasters
Swiss global manufacturer and marketer of precision instruments Mettler Toledo has launched new equipment in Australia designed to help manufacturers ‘optimise’ the roasting process for peanuts.
Mettler Toledo said the equipment, known as Differential Scanning Calorimetry (DSC 1), allows manufacturers to avoid under- or over-roasting peanuts, which can “significantly affect the colour, flavour, texture and shelf-life of the end product”.
The Company said DSC 1 provides manufacturers with “valuable information on the temperature and time conditions required for optimum texture, flavour and colour, as well as determining the effect oil-roasating has on the undenatured nonarachin and arachin proteins of the peanut”.
Analysing the roasting process of peanuts
Mettler Toledo said testing peanuts with the DSC 1 equipment involves grating the nuts into a fine powder and putting them into “medium pressure crucibles”. An equal amount in weight of water is added before the crucibles are sealed.
Testing undertaken by Mettler Toledo established the optimum temperature and time conditions by determining the effect oil-roasting had on the peanuts’ levels of residual undernatured arachin and nonarachin protein fractions. According to the Company, evaluation indicated that temperatures in the range of 149-163 degrees Celsius for 5 to 8 minutes were required for optimum finished product texture, flavour and colour.
Data collected by Mettler Toledo indicated that blanched peanuts exhibited a small starch gelatinisation endotherm at 80 degrees Celsius, which indicated that some gelatinisation had already occurred during blanching. However, according to the Company, the denaturation peaks for nonarachin 98 degrees Celsius and arachin at 113 degrees Celsius, which suggested that blanching had not resulted in “any significant protein denaturation”.
By comparison, Mettler Toledo said roasting resulted in a smaller residual starch gelatinisation peak, the absence of the nonarachin peak and a broadened arachin peak, which is significantly reduced in size. The Company said this suggested that arachin is partially denatured, due to over-roasting a too high a temperature.
DSC 1 helps optimise raw material selection and roasting process
Mettler Toledo said the DSC 1 equipment provides manufacturers with a “fast and easy technique” to establish criteria for selecting raw material and for optimising the roasting process of peanuts.
“The DSC 1 is an extremely useful instrument for quality control, research and development and, ultimately, for satisfying consumer expectations,” said the Company.
Pepsi Co. Australia and New Zeeland is releasing more new chips into Australian supermarkets.
A Cadbury chocolate range with Oreo biscuits is now available in Australian supermarkets.
All products under the Maggie Beer range are to receive a new look.
A new television program airing on Channel Seven is set to expose the ups and downs of owning a fran...
Premium UK beverage brand, Fever-Tree, is now selling its mixers through Woolworths supermarkets.
THE winners have been announced in an annual healthy food awards event, aiming to cut through the la...
THIS breakthrough means it may be possible to get all the nutritional value and gut health promoting...
CAUTION is being urged about the findings of a French study that found those who ate more organic pr...