Analysis of Quality Characteristics of Fried Peanut Kernels
To determine peanut varieties suitable for frying,three high-oleic acid peanut varieties(Hua-yu9111,Huayu917,Huayu910)and two regular oleic acid varieties(Huayu33,Huayu50)were compared with the traditional export-oriented Virginia type,Huayu22,as the control.The study investigated the differ-ences among these six varieties in sensory quality,physicochemical properties,volatile flavor components,and oxidative stability after frying.Results showed that overall preference for fried peanut kernels from high-oleic acid varieties was slightly better than that of Huayu22.The fried kernels of the three high-oleic acid pea-nut varieties had significantly lower levels of palmitic acid,linoleic acid,arachidic acid,and docosanoic acid compared to regular oleic acid peanuts,while oleic acid and arachidonic acid content were significantly higher.Texture profile analysis(TPA)indicated that Huayu910 exhibited better crispiness.The predicted shelf lives of fried peanut kernels for Huayu9111,Huayu917,Huayu910,Huayu33,and Huayu50 were 3.09,2.36,1.87,1.02 and 1.06 times longer than that of Huayu22,respectively.The TOPSIS analysis showed rankings as follows:Huayu9111＞Huayu910＞Huayu917＞Huayu33＞Huayu50＞Huayu22,indicating that the processing quality of fried kernels from the three high-oleic acid peanut varieties was superior to that of regu-lar oleic acid peanuts.This study demonstrated that high-oleic acid peanuts can replace traditional oleic acid Virginia types for fried peanut production.This study provides a theoretical basis for breeding peanut varieties with good taste,high nutrition,and storage stability.
fried peanut kernelsprocessing characteristicssensory evaluationvolatile flavor componentsperoxide value
万方数据
维普
