Roasting Enhances Antioxidant Content of Peanut Skins and Flour

Peanut lovers have more reasons to eat roasted peanuts. Those who like eating skinless peanuts should also consider eating peanuts with skins intact.

According to Agricultural Research Service (ARS) scientists (Jack P. Davis and colleagues), increasing roast color intensity steadily increases the antioxidant capacities of peanuts, peanut flour and peanut skins. Specifically, peanuts that are incrementally roasted at 362 degrees Fahrenheit from zero for 77 minutes have higher antioxidant values. broken peanut

Peanut skin should always be included in the roasting process because it has high antioxidant values.

Darker roasted peanuts have better Vitamin E retention than light roasted peanuts. Increased concentration of Maillard reaction products might be responsible in protecting Vitamin E loss. However, dark roasted peanuts have limited food applications.

The research may not apply to deep fried peanuts. Most peanut snacks are deep fried, few vendors are selling roasted in Manila buses. Roasting is a healthier alternative to deep-frying, no added oil plus more antioxidant.

One Reply to “Roasting Enhances Antioxidant Content of Peanut Skins and Flour”

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