Abstract
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.
基金项目
National Natural Science Foundation of China(NSFC)
National Natural Science Foundation of China(U21A20270)
Key R&D Program of Shandong Province,China(2023TZXD074)
Bingtuan Science and Technology Program,China(2023AB002)
National Peanut Industry Technology System of China(CARS-13-08B)
National Key R&D Program of China(2021YFD2100402)
国家科技期刊平台
NSTL
万方数据