Influence of oil content on sorption isotherms of four varieties of peanut at 25ºc

BIANCO, ANA; BOENTE, GRACIELA; POLLIO, M LUCÍA; RESNIK, SILVIA

JOURNAL OF FOOD ENGINEERING

Elsevier

Lugar: Amsterdam; Año: 2001 vol. 47 p. 327 - 331

0260-8774

The sorption isotherms of peanuts at 25°C were determined gravimetrically, in the range of water activity (aw) 0.577–0.903. The most common peanut varieties in Argentina (Flour Rummer, Tobaldo, Colorado and Roata), were used with 47.2%, 43.9%, 47.6% and 50.9% (dry basis) of oil content respectively. To check if there is any difference among varieties, the statistical methodology used with the transformed data allows comparison of the adsorption isotherms of peanut varieties as a whole. The four peanut varieties show significant differences in moisture sorption even if moisture content is expressed in an oil-free basis