Evaluation on the Suitability of Peanut Varieties for Making Roasted Peanut
Roasted peanut was prepared from six peanut varieties commonly grown in Henan Province.The differences of physical and chemical properties,sensory quality and stability among different roasted peanut samples were compared.Correlation analysis and principal component analysis were conducted to evaluate the comprehensive quality and processing suitability.The results showed that roasted peanut prepared by Yuhua 37 had higher scores on apperance,colour,taste and mouthfeel,resulting in the highest fuzzy mathematical sensory evaluation score(10.58).The peroxide value of roasted peanut of high oleic acid varieties was significantly lower than that of non-high oleic acid varieties and the growth rate was slower,resulting in a better oxidative stability.Correlation analysis showed that roasted peanut with higher sugar contents had sweeter taste and higher sensory evaluation score.A comprehensive evaluation was conducted on the quality indicators of different varieties of roasted peanut.Yuhua 37 had the highest comprehensive score,making it the most suitable variety for making roasted peanut.The following varieties were Yuhua 65,Yuanza 9102,Yuhua 75,Yuhua 9719 and Yuhua 22.The results provided a reference for the promotion and application of peanuts in Henan and the selection of cultivars for roasted peanut processing.
万方数据
维普
