Characterization of peanut kernels as affected by harvest date and drying practices
Peanuts (Tainan no. 9 and no. 11, Spanish cv.) were harvested at 50, 60, 70, and 80 days after flowering. The peanut pods were removed from the vines and sun-dried or oven-dried or not removed from vines and sun-dried to a moisture content below 9%. The average size and weight percentage of the size...
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Veröffentlicht in: | Journal of agricultural and food chemistry 1992-09, Vol.40 (9), p.1536-1540 |
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container_title | Journal of agricultural and food chemistry |
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creator | Chiou, Robin Y. Y Liu, Chii Dong Liu, Ching Ping Ferng, Sophia Tsai, Rong Tsuen |
description | Peanuts (Tainan no. 9 and no. 11, Spanish cv.) were harvested at 50, 60, 70, and 80 days after flowering. The peanut pods were removed from the vines and sun-dried or oven-dried or not removed from vines and sun-dried to a moisture content below 9%. The average size and weight percentage of the sized kernels (U.S. no. 1 shelled Spanish) increased as the maturity increased. Total alpha-amino nitrogen, conarachin, total soluble carbohydrate, glucose, and sucrose contents decreased significantly as the kernels matured. The kernel color (L value) during roasting increased with maturity, indicating that the average maturity of the sized kernels increased with an increase in growing period. At the same harvest date, various drying practices resulted in a variation in chemical composition and color of the kernels during roasting |
doi_str_mv | 10.1021/jf00021a013 |
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Y ; Liu, Chii Dong ; Liu, Ching Ping ; Ferng, Sophia ; Tsai, Rong Tsuen</creator><creatorcontrib>Chiou, Robin Y. Y ; Liu, Chii Dong ; Liu, Ching Ping ; Ferng, Sophia ; Tsai, Rong Tsuen</creatorcontrib><description>Peanuts (Tainan no. 9 and no. 11, Spanish cv.) were harvested at 50, 60, 70, and 80 days after flowering. The peanut pods were removed from the vines and sun-dried or oven-dried or not removed from vines and sun-dried to a moisture content below 9%. The average size and weight percentage of the sized kernels (U.S. no. 1 shelled Spanish) increased as the maturity increased. Total alpha-amino nitrogen, conarachin, total soluble carbohydrate, glucose, and sucrose contents decreased significantly as the kernels matured. The kernel color (L value) during roasting increased with maturity, indicating that the average maturity of the sized kernels increased with an increase in growing period. At the same harvest date, various drying practices resulted in a variation in chemical composition and color of the kernels during roasting</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf00021a013</identifier><language>eng</language><publisher>American Chemical Society</publisher><subject>AIR ; AIRE ; ARACHIDE ; CACAHUETE ; COMPOSE AMINE ; COMPOSICION QUIMICA ; COMPOSITION CHIMIQUE ; COMPUESTOS DE AMINA ; CONTENIDO DE HUMEDAD ; DATE DE RECOLTE ; DIMENSION ; FECHA DE RECOLECCION ; GRILLAGE ; MADUREZ ; MATURITE ; PESO ; POIDS ; SECADO ; SECADO NATURAL ; SECHAGE ; SECHAGE NATUREL ; TENEUR EN EAU ; TOSTADO</subject><ispartof>Journal of agricultural and food chemistry, 1992-09, Vol.40 (9), p.1536-1540</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a320t-f5abd803bc0d9ce9258b928f269bab9cb9cd74b193fcaefe10fafb035ae283703</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf00021a013$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf00021a013$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids></links><search><creatorcontrib>Chiou, Robin Y. Y</creatorcontrib><creatorcontrib>Liu, Chii Dong</creatorcontrib><creatorcontrib>Liu, Ching Ping</creatorcontrib><creatorcontrib>Ferng, Sophia</creatorcontrib><creatorcontrib>Tsai, Rong Tsuen</creatorcontrib><title>Characterization of peanut kernels as affected by harvest date and drying practices</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Peanuts (Tainan no. 9 and no. 11, Spanish cv.) were harvested at 50, 60, 70, and 80 days after flowering. The peanut pods were removed from the vines and sun-dried or oven-dried or not removed from vines and sun-dried to a moisture content below 9%. The average size and weight percentage of the sized kernels (U.S. no. 1 shelled Spanish) increased as the maturity increased. Total alpha-amino nitrogen, conarachin, total soluble carbohydrate, glucose, and sucrose contents decreased significantly as the kernels matured. The kernel color (L value) during roasting increased with maturity, indicating that the average maturity of the sized kernels increased with an increase in growing period. At the same harvest date, various drying practices resulted in a variation in chemical composition and color of the kernels during roasting</description><subject>AIR</subject><subject>AIRE</subject><subject>ARACHIDE</subject><subject>CACAHUETE</subject><subject>COMPOSE AMINE</subject><subject>COMPOSICION QUIMICA</subject><subject>COMPOSITION CHIMIQUE</subject><subject>COMPUESTOS DE AMINA</subject><subject>CONTENIDO DE HUMEDAD</subject><subject>DATE DE RECOLTE</subject><subject>DIMENSION</subject><subject>FECHA DE RECOLECCION</subject><subject>GRILLAGE</subject><subject>MADUREZ</subject><subject>MATURITE</subject><subject>PESO</subject><subject>POIDS</subject><subject>SECADO</subject><subject>SECADO NATURAL</subject><subject>SECHAGE</subject><subject>SECHAGE NATUREL</subject><subject>TENEUR EN EAU</subject><subject>TOSTADO</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><recordid>eNptkMtLAzEQxoMoWKsnb55y8yCreTS7m6PWR4WiQtuLlzB51W3rbkm2Yv3rTVkRD8IHA_P9Zob5EDql5JISRq8WnpBUgVC-h3pUMJIJSst91Nu1s1Lk9BAdxbhIWCkK0kOT4RsEMK0L1Re0VVPjxuO1g3rT4qULtVtFDEneuwRZrLc4DXy42GILrcNQW2zDtqrneL3bUxkXj9GBh1V0Jz-1j2b3d9PhKBs_PzwOr8cZcEbazAvQtiRcG2KlcZKJUktWepZLDVqaJFsMNJXcG3DeUeLBa8IFOFbygvA-uuj2mtDEGJxX61C9Q9gqStQuD_Unj0RnHV3F1n3-ohCWKi94IdT0ZaLo0-uouM2Zukn8Wcd7aBTMQxXVbCIHnEpGk3nemWCiWjSbUKdH_z37DQzVeAE</recordid><startdate>19920901</startdate><enddate>19920901</enddate><creator>Chiou, Robin Y. 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Y ; Liu, Chii Dong ; Liu, Ching Ping ; Ferng, Sophia ; Tsai, Rong Tsuen</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a320t-f5abd803bc0d9ce9258b928f269bab9cb9cd74b193fcaefe10fafb035ae283703</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1992</creationdate><topic>AIR</topic><topic>AIRE</topic><topic>ARACHIDE</topic><topic>CACAHUETE</topic><topic>COMPOSE AMINE</topic><topic>COMPOSICION QUIMICA</topic><topic>COMPOSITION CHIMIQUE</topic><topic>COMPUESTOS DE AMINA</topic><topic>CONTENIDO DE HUMEDAD</topic><topic>DATE DE RECOLTE</topic><topic>DIMENSION</topic><topic>FECHA DE RECOLECCION</topic><topic>GRILLAGE</topic><topic>MADUREZ</topic><topic>MATURITE</topic><topic>PESO</topic><topic>POIDS</topic><topic>SECADO</topic><topic>SECADO NATURAL</topic><topic>SECHAGE</topic><topic>SECHAGE NATUREL</topic><topic>TENEUR EN EAU</topic><topic>TOSTADO</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chiou, Robin Y. Y</creatorcontrib><creatorcontrib>Liu, Chii Dong</creatorcontrib><creatorcontrib>Liu, Ching Ping</creatorcontrib><creatorcontrib>Ferng, Sophia</creatorcontrib><creatorcontrib>Tsai, Rong Tsuen</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>CrossRef</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chiou, Robin Y. Y</au><au>Liu, Chii Dong</au><au>Liu, Ching Ping</au><au>Ferng, Sophia</au><au>Tsai, Rong Tsuen</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of peanut kernels as affected by harvest date and drying practices</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1992-09-01</date><risdate>1992</risdate><volume>40</volume><issue>9</issue><spage>1536</spage><epage>1540</epage><pages>1536-1540</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>Peanuts (Tainan no. 9 and no. 11, Spanish cv.) were harvested at 50, 60, 70, and 80 days after flowering. The peanut pods were removed from the vines and sun-dried or oven-dried or not removed from vines and sun-dried to a moisture content below 9%. The average size and weight percentage of the sized kernels (U.S. no. 1 shelled Spanish) increased as the maturity increased. Total alpha-amino nitrogen, conarachin, total soluble carbohydrate, glucose, and sucrose contents decreased significantly as the kernels matured. The kernel color (L value) during roasting increased with maturity, indicating that the average maturity of the sized kernels increased with an increase in growing period. At the same harvest date, various drying practices resulted in a variation in chemical composition and color of the kernels during roasting</abstract><pub>American Chemical Society</pub><doi>10.1021/jf00021a013</doi><tpages>5</tpages></addata></record> |
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subjects | AIR AIRE ARACHIDE CACAHUETE COMPOSE AMINE COMPOSICION QUIMICA COMPOSITION CHIMIQUE COMPUESTOS DE AMINA CONTENIDO DE HUMEDAD DATE DE RECOLTE DIMENSION FECHA DE RECOLECCION GRILLAGE MADUREZ MATURITE PESO POIDS SECADO SECADO NATURAL SECHAGE SECHAGE NATUREL TENEUR EN EAU TOSTADO |
title | Characterization of peanut kernels as affected by harvest date and drying practices |
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