首页|An explorative study on the relationships between the quality traits of peanut varieties and their peanut butters
An explorative study on the relationships between the quality traits of peanut varieties and their peanut butters
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NSTL
Elsevier
Peanut varieties have their own distinct characteristics, which also affect the properties of the processedproducts. Knowledge on these effects can assist peanut processors to select certain varieties for specific products. Therefore, the multivariate relationships between the quality traits of peanut kernels and their peanut butters were explored in this study. Peanut butters were manufactured from forty peanut varieties with detailed component analysis. The volatile compounds, colour, texture, rheology, and particle size distributions of peanut butters and their relationships with peanut varieties were comprehensively analysed. The results showed that peanut butters prepared from varieties with lower fat, higher protein, and higher sucrose contents have higher firmness, yield stress, and G ' values. It was also suggested that amino acids likely play a major role in the formation of the distinct peanut butter aroma and colour. This research study provided a detailed analysis approach that can be used by processing enterprises to select the most suitable varieties to produce peanut butters that address different commercial needs.
Cluster analysisCorrelation analysisPrincipal component analysisTexture and rheologyVolatile compounds
Yu, Hongwei、Liu, Hongzhi、Erasmus, Sara W.、Zhao, Simeng、Wang, Qiang、van Ruth, Saskia M.
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Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, POB 5109, Beijing 100193, Peoples R China
Wageningen Univ & Res, Food Qual & Design, POB 17, NL-6700 AA Wageningen, Netherlands
NSTL
Elsevier
