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Influence of roasting time on sensory attributes of fresh roasted peanuts



Influence of roasting time on sensory attributes of fresh roasted peanuts



Journal of Food Science 45(3): 547-554



Two varieties of peanuts, Runner 1 and Spanish, were roasted at 163.degree. C for 7, 8 and 9 min to produce light, medium and dark roast samples. Sensory evaluation was conducted with a trained panel using a 9-point hedonic scale to rat strength and desirability of odor and flavor. An analysis of variance performed on panel scores produced a SD of 1.81. Statistically significant differences were found among varieties and roasting conditons.

Accession: 005691048

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