Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven

Peanut grains are an excellent source of proteins and lipids. Before consumption, peanuts are subjected to a roasting process to acquire desirable sensory characteristics, in addition to eliminating microorganisms present. However, this processing step can cause various changes in lipid and protein fraction of grains, which are not totally elucidated in the literature. This study evaluated parameters such as the lipid acidity, peroxide value, primary (K232) and secondary (K270) products of lipid oxidation, fatty acid profile, reducing sugars, browning index, protein solubility, protein content and intention to purchase of peanut kernels with four colors of testa (striped, rose, red and black), subjected to the roasting process in microwave or oven. After processing, there was a reduction in lipid acidity and unsaturated fatty acids and an increase in saturated fatty acids, peroxide value, K232 and K270 in oil. There was a reduction in protein solubility and reducing sugars, with an increase in browning index. The purchase intention was higher for microwave-roasted red and rose peanut grains, which makes this form of processing interesting due to its convenience and speed.