首页|Low-fat microwaved peanut snacks production:Effect of defatting treatment on structural characteristics,texture,color,and nutrition

Low-fat microwaved peanut snacks production:Effect of defatting treatment on structural characteristics,texture,color,and nutrition

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  • 国家科技期刊平台
  • NETL
  • NSTL
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This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people's pursuit of healthy,low-fat cuisine.The effects of defatting treatment on the structural characteristics,texture,color,and nutrient composition of LMPS were comprehensively explored.The structural characteristics of LMPS were characterized using X-ray micro-computed tomography(Micro-CT)and scanning electron microscope(SEM).The results demonstrated that the porosity,pore number,pore volume,brightness,brittleness,protein content,and total sugar content of LMPS all significantly increased(P＜0.05)with the increase in the defatting ratio.At the micro level,porous structure,cell wall rupture,and loss of intracellular material could be observed in LMPS after defatting treatments.LMPS made from PDP with a defatting ratio of 64.44％had the highest internal pore structural parameters(porosity 59％,pore number 85.3×105,pore volume 68.23 mm3),the brightest color(L*78.39±0.39),the best brittleness(3.64±0.21)mm-1),and the best nutrition(high protein content,(34.02±0.38)％;high total sugar content,(17.45±0.59)％;low-fat content,(27.58±0.85)％).The study provides a theoretical basis for the quality improvement of LMPS.

low-fat microwaved peanut snacks(LMPS)X-ray micro-computed tomography(Micro-CT)porositytexturecolornutrition

Bo Jiao、Xin Guo、Yiying Chen、Shah Faisal、Wenchao Liu、Xiaojie Ma、Bicong Wu、Guangyue Ren、Qiang Wang

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Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China

College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000,China

State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China

National Natural Science Foundation of ChinaNational Natural Science Foundation of ChinaKey R&D Program of Shandong Province,ChinaBingtuan Science and Technology Program,ChinaNational Peanut Industry Technology System of ChinaNational Key R&D Program of China

NSFCU21A202702023TZXD0742023AB002CARS-13-08B2021YFD2100402

2024

10.1016/j.jia.2024.03.069

农业科学学报(英文)
中国农业科学院农业信息研究所

农业科学学报(英文)

CSTPCD
影响因子：0.576
ISSN：2095-3119
年,卷(期)：2024.23(7)