Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Cooking on the n-Hexanal Content of Peanut Milk

  • Lee, Chan (Department of Food and Biotechnology, Hanseo University)
  • Published : 2001.09.01
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Abstract

The effects of cooking peanut kernels before grinding on the n-hexanal content of peanut milk was investigated. Analysis of headspace volatiles revealed that n-hexanal was greatly reduced by cooking peanut kernels before grinding. Total solids and protein content tended to decrease as cooking time was increased. The most satisfactory condition of cooking peanut kernels for preparing peanut milk was 10 min.

Keywords

References

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