. 2017 Jul 27;26(4):911–920. doi: 10.1007/s10068-017-0132-0

Table 2.

Lightness (L*), redness (a*), yellowness (b*) values and oil viscosity of peanut oils obtained via superheated-steam and conventional roasting at three different temperatures (150, 200, and 250 °C) and roasting times

Roasting modes	Temperature (°C)	Time (min)	Lightness (L*)	Redness (a*)	Yellowness (b*)	Oil viscosity (mPa s)
Raw			93.95 ± 0.00^bcde	−1.19 ± 0.01^j	15.03 ± 0.05^a	53.60 ± 0.2645^a
Superheated steam	150	5	96.49 ± 0.00ⁱ	−3.24 ± 0.03^a	16.34 ± 0.02^b	61.33 ± 0.92^bcdefg
		20	96.32 ± 0.01ⁱ	−2.60 ± 0.04^cd	18.04 ± 0.00^cd	65.20 ± 0.10^fg
		40	92.87 ± 0.00^ab	−1.54 ± 0.02^ghi	21.60 ± 0.00^hi	65.83 ± 2.88^g
	200	5	95.18 ± 0.54^efghi	−3.12 ± 0.01^ab	17.47 ± 0.01^bc	60.60 ± 0.90^bcdef
		10	94.73 ± 0.00^defg	−2.48 ± 0.02^d	19.26 ± 0.01^def	61.46 ± 1.62^bcdefg
		20	93.72 ± 0.01^bcde	−1.61 ± 0.02^fgh	21.26 ± 0.05^hi	63.33 ± 0.70^defg
	250	2	93.71 ± 0.00ⁱ	−2.83 ± 0.02^bc	17.33 ± 0.00^bc	59.16 ± 0.63^bcd
		5	93.77 ± 0.00^ghi	−2.45 ± 0.01^d	18.46 ± 0.37^cde	61.56 ± 0.75^bcdefg
		10	95.73 ± 0.04^fghi	−1.96 ± 0.06^e	19.90 ± 1.12^fg	62.30 ± 1.47^cdefg
Conventional	150	5	96.17 ± 0.00^hi	−3.11 ± 0.01^ab	16.66 ± 0.01^b	58.26 ± 3.49^abc
		25	95.87 ± 0.02^ghi	−1.99 ± 0.01^e	19.55 ± 0.03^ef	62.36 ± 1.62^cdefg
		45	93.40 ± 0.17^bcd	−1.44 ± 0.05^hij	25.35 ± 1.24^k	65.30 ± 0.17^fg
	200	5	94.77 ± 0.00^defgh	−2.44 ± 0.01^d	19.02 ± 0.01^def	60.16 ± 2.51^bcde
		15	94.61 ± 0.05^cdefg	−1.88 ± 0.05^ef	20.93 ± 0.02^gh	62.73 ± 1.91^cdefg
		25	91.75 ± 0.03^a	−1.53 ± 0.01^ghi	22.51 ± 0.04^ij	64.03 ± 0.98^efg
	250	5	94.30 ± 0.00^bcdef	−2.10 ± 0.06^e	19.94 ± 0.02^fg	57.43 ± 0.57^ab
		10	94.08 ± 0.01^bcde	−1.81 ± 0.40^efg	21.94 ± 0.03^hi	59.03 ± 0.41^bcd
		15	93.08 ± 2.07^abc	−1.28 ± 0.01^ij	23.49 ± 0.37^j	62.36 ± 1.62^cdefg

Mean ± standard deviation

Different letter indicates significant difference between values (p < 0.05)