pnut pnut Peanut Science 0095-3679 0095-3679 American Peanut Research and Education Society 10.3146/i0095-3679-16-1-7 Articles Mechanical Texture Measurement of Whole and Chopped Peanuts1 Y-C. Hung * and M. S. Chinnan 2 Assistant and Associate Professor, respectively, Department of Food Science and Technology, Agricultural Experiment Station, Griffin, GA 30223–1797

1This work was supported by State and Hatch funds allocated to the Georgia Agricultural Experiment Stations and by a grant from the Georgia Peanut Commission.

 *Corresponding Author. 1 1989 16 1 32 37 19 4 1989 American Peanut Research and Education Society 1989 American Peanut Research and Education Society Abstract

Different test cells (a Warner-Bratzler type blade, compression cell and a modified Kramer shear-compression cell) were compared to obtain an objective method for texture measurement of whole and chopped peanuts. The modified Kramer shear-compression cell was found to be the most sensitive in measuring textural characteristics of whole peanuts. Objective parameters, force and energy, correlated well with subjective parameters resulting from sensory evaluation, crispness and crunchiness (r2 = 0.77 and 0.79), respectively. The coefficients of determination (r2) between whole and chopped peanuts for force and energy were 0.81 and 0.72, respectively; which suggested that the modified Kramer shear-compression cell can be used to evaluate the textural quality of chopped peanuts.

 Key Words Roasted peanuts; , textural quality; , Instron; , sensory evaluation