Low-fat microwaved peanut snacks production:Effect of defatting treatment on structural characteristics,texture,color,and nutritionOACSTPCD
Low-fat microwaved peanut snacks production:Effect of defatting treatment on structural characteristics,texture,color,and nutrition
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.
Bo Jiao;Xin Guo;Yiying Chen;Shah Faisal;Wenchao Liu;Xiaojie Ma;Bicong Wu;Guangyue Ren;Qiang Wang
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,ChinaInstitute 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,ChinaState Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,ChinaCollege of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000,China
low-fat microwaved peanut snacks(LMPS)X-ray micro-computed tomography(Micro-CT)porositytexturecolornutrition
《农业科学学报（英文）》 2024 (007)
2491-2502 / 12
The research was funded by the National Natural Science Foundation of China(NSFC,U21A20270),the Key R&D Program of Shandong Province,China(2023TZXD074),the Bingtuan Science and Technology Program,China(2023AB002),the National Peanut Industry Technology System of China(CARS-13-08B),and the National Key R&D Program of China(2021YFD2100402).
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