Abstract SCHIRACK, ANDRIANA VAIS. The Effect of Microwave ...

Canada) on a laptop computer (Dell Inspiron 8500, Dell Computer Corporation,
Round Rock, TX).
Moisture Content Analysis
After the peanuts were blanched, moisture content was measured using a
forced convection oven (Despatch LXD Series, Despatch Industries, Minneapolis,
MN). Twenty five gram samples were dried at 130 °C for 11 hrs, and weight change
was used to calculate moisture content (wet basis). The analysis was conducted in
triplicate.
Sensory Evaluation
An 800 g sample from each replicate was roasted and processed into paste
for sensory analysis. A thermostat-controlled Aeroglide Roaster was used
(Aeroglide Corporation, Raleigh, NC) to roast samples at 177 °C for the time needed
to achieve L values in the range of 48-52 (Vercellotti et al., 1992) using a colorimeter
(Hunter LAB DP-9000, Hunter Associates Laboratory, Reston, VA). Samples were
ground into paste for sensory evaluation using a food processor (Cuisinart Little Pro
Plus, Cuisinart Corporation, East Windsor, NJ). A grind / cool protocol was used to
prevent overheating of the paste, as discussed by Sanders et al. (1989). Samples
were kept frozen at -20 °C in glass jars until evaluation.
For descriptive sensory analysis, samples were coded with three digit random
codes, and evaluated against controls for each processing replication. The sensory
panel consisted of 10 panelists, each with at least 3 months training in peanut
sensory evaluation. Panelists were trained with the Spectrum TM Descriptive Analysis
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