Abstract
Sprouted peanuts are rich in antioxidant activity that can be used to produce a wide variety of food products. The study was conducted to evaluate the effect of blanching on some quality characteristics of the peanut seeds germinated for three days. In this study, two blanching methods, including steam blanching and hot water blanching, were investigated with time blanching as a factor. The one-factor-at-a-time was used to design the experiment in which four-level blanching time was conducted at 0, 2, 4, and 6 minutes. After each blanching condition, the sample was dried by convection at 60 °C until the moisture content was 0.03 g/g of sample on the dry basis (d.b). Then, the dried sample was analyzed to determine some quality characteristics, including the color parameters, the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity by DPPH radical scavenging assay. The findings indicated that when the duration blanching was increased from 0 to 6 minutes, TPC, TFC and antioxidant activity of the product dropped substantially, while the lightness (L*) values increased. While steam blanching had no impact on the drying time, water blanching substantially prolonged it when the blanching duration was increased from 4 to 6 minutes. Finally, it was found that the sprouted peanuts dried without blanching retained the bioactive compounds of the product with TPC, TFC and antioxidant activity of 3.59 mg GAE/g d.b, 0.81 mg QUE/g d.b, 1.42 mg TE/g d.b, respectively. Further studies on the effects of further processing on peanut sprouts quality should be done to maintain in order to maintain the health benefits in the production of functional nutritional food from sprouted peanuts.
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Claims 8
Claim · model-written summary
Longer blanching lowered total phenolic content, total flavonoid content, and antioxidant activity.
- Taxon
- peanuts
Arachis hypogaeat0 - Treatment
- duration blanching was increased from 0 to 6 minutese0
- Outcome
- TPC, TFC and antioxidant activitye0
- Direction
- dropped substantiallye0
- Comparator
- 0e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“when the duration blanching was increased from 0 to 6 minutes, TPC, TFC and antioxidant activity of the product dropped substantially”
t0“peanuts”
Claim · model-written summary
Longer blanching increased lightness.
- Taxon
- peanutsArachis hypogaeat0
- Treatment
- duration blanching was increased from 0 to 6 minutese0
- Outcome
- lightness (L*) valuese0
- Direction
- increasede0
- Comparator
- 0e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“when the duration blanching was increased from 0 to 6 minutes, TPC, TFC and antioxidant activity of the product dropped substantially, while the lightness (L*) values increased”
t0“peanuts”
Claim · model-written summary
Steam blanching did not change drying time.
- Taxon
- peanutsArachis hypogaeat0
- Treatment
- steam blanchinge0
- Outcome
- drying timee0
- Direction
- no impacte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“steam blanching had no impact on the drying time”
t0“peanuts”
Claim · model-written summary
Water blanching from four to six minutes prolonged drying time.
- Taxon
- peanutsArachis hypogaeat0
- Treatment
- water blanchinge0
- Outcome
- drying timee1
- Direction
- substantially prolongede0
- Comparator
- 4e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“water blanching substantially prolonged it when the blanching duration was increased from 4 to 6 minutes”
e1“steam blanching had no impact on the drying time”
t0“peanuts”
Claim · model-written summary
Without blanching, dried sprouts retained TPC at 3.59 mg GAE/g d.b.
Verbatim
e0“sprouted peanuts dried without blanching retained the bioactive compounds of the product with TPC, TFC and antioxidant activity of 3.59 mg GAE/g d.b, 0.81 mg QUE/g d.b, 1.42 mg TE/g d.b, respectively”
Claim · model-written summary
Without blanching, dried sprouts retained TFC at 0.81 mg QUE/g d.b.
Verbatim
e0“sprouted peanuts dried without blanching retained the bioactive compounds of the product with TPC, TFC and antioxidant activity of 3.59 mg GAE/g d.b, 0.81 mg QUE/g d.b, 1.42 mg TE/g d.b, respectively”
Claim · model-written summary
Without blanching, dried sprouts retained antioxidant activity at 1.42 mg TE/g d.b.
Verbatim
e0“sprouted peanuts dried without blanching retained the bioactive compounds of the product with TPC, TFC and antioxidant activity of 3.59 mg GAE/g d.b, 0.81 mg QUE/g d.b, 1.42 mg TE/g d.b, respectively”
Claim · model-written summary
The authors recommend studying further processing effects on peanut sprout quality.
Verbatim
e0“Further studies on the effects of further processing on peanut sprouts quality should be done”
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processing · quality: postharvest · Arachis hypogaea (peanut)Positive and negative results
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7 in the opposite direction
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See all 8 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.