Composition of Raw and Roasted Runner, Spanish and Valencia Market Type Peanuts.
Description
Spanish, Valencia, and runner are three peanut market-types grown in the U.S. These market-types have distinct physical and chemical profiles that can affect flavor and industry uses. The effects of market-type and roast treatment (raw/roasted) were evaluated to determine the physical and chemical differences between raw (skin removed) and dry roasted seeds of various sizes of Spanish, Valencia, and runner-types. Peanuts were roasted to a Hunter Lab value of L = 48±1 to minimize variation due to roasting. Samples were analyzed for seed weight, moisture content, water activity, total oil, fatty acid profiles, tocopherols, protein, sugars, and free amino acids. On average, runner-types had the largest seed weight relative to Spanish and Valencia seeds. Roasting significantly affected moisture content and water activity in the samples. Total oil ranged from 49.66-55.63% with the runner samples having the highest content. Oleic, palmitic, and linoleic fatty acids were the most abundant in the samples and significantly differed between market-types with ranges between 54.74-82.65%, 5.82-9.04%, and 2.63-3.06% respectively. Alpha and gamma were the major tocopherols found and samples were discriminated by market-type for alpha, beta, and gamma. The Valencia-types had the highest protein amount compared to runner and Spanish-types. Sucrose was the major sugar quantified, but market-type and roasting had no effect on the content. Glucose and fructose levels significantly decreased after roasting. Several free amino acids were differentiated by market-type, but glutamic acid and phenylalanine were the most abundant in all the samples. Roasting demonstrated a significant effect on several free amino acids. The data set is the numerical data from all the chemical and physical analyses.