Variation in blanchability in Virginia groundnut (Arachis hypogaea L.)

Janila, P and Aruna, R and Jagadish Kumar, E and Nigam, S N (2012) Variation in blanchability in Virginia groundnut (Arachis hypogaea L.). Journal of Oilseeds Research, 29 (2). pp. 116-120. ISSN 2321-5801

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Abstract

Blanchability is ease of test/skin removal and cleaning of the groundnut (Arachis hypogaea L.) kernal surgace. It is atrait of economic importance in processed groundnut food products. The blanching conditions of pre-heating temperature of 110 degress celcius for 35 min, with 200 g kernal sample at a blanching time of 2 min and blanching air pressure of 17.6 psi, which gave satisfactory results, were standardized. Ten Virginia bunch large-kernel groundnut varieties grown in 2007 rainy season and 32007/08 postrainy season at the ICRISAT Centre were evaluated for their blanchability.

Item Type:	Article
Divisions:	UNSPECIFIED
CRP:	UNSPECIFIED
Uncontrolled Keywords:	Confectionary trait, Seed testa, Virgina groundnut
Subjects:	Mandate crops > Groundnut Others > Oilseeds
Depositing User:	Mr Siva Shankar
Date Deposited:	20 Aug 2013 04:54
Last Modified:	20 Aug 2013 04:54
URI:	http://oar.icrisat.org/id/eprint/7059
Official URL:
Projects:	UNSPECIFIED
Funders:	UNSPECIFIED
Acknowledgement:	UNSPECIFIED
Links:	Google Scholar

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