Development of ready-to-eat, easy-chewing black peanut kernels for older adults through optimized pre-soaking and steamed softening
Food Science and Technology International
Published online on July 15, 2025
Abstract
Food Science and Technology International, Volume 32, Issue 6, Page 663-673, September 2026.
This study investigated the effects of soaking time and temperature on the physical properties of black peanut kernels (BPK), a Taiwanese native peanut species. Results revealed that higher soaking temperatures and longer durations increased the water ...
This study investigated the effects of soaking time and temperature on the physical properties of black peanut kernels (BPK), a Taiwanese native peanut species. Results revealed that higher soaking temperatures and longer durations increased the water ...