Roasting is the main processing step performed to improve sensory and conservative properties of peanuts. The objective of this study was to evaluate changes in peanut oil and paste during roasting at different temperatures in a conventional oven (80, 110, 140, 170, and 200°C) and microwave. The increase in roasting temperature promoted reduction of L* value, b* value, and increases of a*, K232 , K270, and acidity. For alpha (α), gamma (γ), and delta (δ) tocopherols, as well as fatty acids, less degradation were observed at the roasting temperature of 140°C. Paste acceptability greater than 70% was achieved with roasting at 140°C. Based on the results, 140°C was the optimal roasting temperature that achieved the best paste acceptance rates with the smallest changes in oil and tocopherol quality parameters. This article is protected by copyright. All rights reserved.

中文翻译：

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烘烤条件对花生酱品质及验收的影响

烘烤是为改善花生的感官和保守特性而进行的主要加工步骤。本研究的目的是评估花生油和花生酱在传统烤箱（80、110、140、170 和 200°C）和微波炉中在不同温度下烘烤过程中的变化。焙烧温度的升高促进了L*值、b*值的降低，a*、K232、K270和酸度的增加。对于 α (α)、γ (γ) 和δ (δ) 生育酚以及脂肪酸，在 140°C 的烘焙温度下观察到的降解较少。在 140°C 烘烤时，糊状物的可接受性大于 70%。根据结果​​，140°C 是最佳烘焙温度，可在油和生育酚质量参数变化最小的情况下实现最佳糊状物接受率。本文受版权保护。