Effect of heat treatment on functional characteristics of peanut (Arachis hypogeae) meal

Changes in functional properties were studied in peanut subjected to blanching and roasting (combined and individually). Roasting without blanching of peanut caused reductions in nitrogen solubility, emulsifying acitivity/stability, gelation capacity, fat absorption capacity (FAC) and water adsorption but increased water absorption capacity (WAC) and did not alter foamability. A combination of blanching and roasting improved foam stability and increased FAC by 6.41-64.8%. The WAC of peanut meal was significantly increased (7.81- 175%) on roasting without pre-treatment and the increase was much higher (154-270%) for samples blanched prior to roasting.