Effect of Rose and Pericarpium Citri Reticulatae on Shelf-Life Quality of Roasted Peanut Kernels
The study aimed to assess the impact of rose and pericarpium citri reticulatae on the quality of roasted peanut kernels.The experiment used roasted peanut kernels with added rose and pericarpium citri reticulatae as the research objects,while peanut kernels with added 0.2 g/kg of tert-butylhydroquinone(TBHQ)and those with no added substances served as the positive and negative control.The samples underwent accelerated oxidation using the Schaal oven method and were analyzed for various parameters during storage,including acidity,peroxide,malondial-dehyde,chroma colorimetry,textural composition,moisture content,water activity,and flavor sensory indexes.What's more,the flavor values were used to fit a primary function to predict the shelf life of peanut kernels.The re-sults indicated that the plant-added groups exhibited better control over oil hydrolysis and free fatty acid oxidation,inhibit the rise of hydroperoxides,malondialdehyde values,the decline of peanut L*value,the rise of a*value,as well as improved flavor of roasted peanuts.Additionally,these groups showed better inhibition of malondialdehyde rise and maintenance of peanut chromaticity compared to the positive control group.Shelf-life predictions based on flavor sensory score values revealed that the pericarpium citri reticulatae group,rose group,positive control group,and negative control group had shelf lives of 9.0,8.5,7.7,4.7 months,respectively.
roasted peanut kernelsshelf liferosepericarpium citri reticulataeflavor value
万方数据
维普
