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Relationship of chemical properties of different peanut varieties to peanut butter storage stability

查看参考文献33篇

Gong Ana 1,2   Shi Aimin 1   Liu Hongzhi 1   Yu Hongwei 1   Liu Li 1   Lin Weijing 1   Wang Qiang 1 *  
文摘 This study examined the effect of peanut quality on the storage stability of peanut butter. The quality of 17 varieties of peanuts was analyzed, and each was used to prepare peanut butter. For different storage temperatures and durations, stability of the peanut butter was measured according to three indicators: peroxide value, acid value, and centrifugal rate. The correlation between peanut components and peanut butter storage stability was also investigated. The results indicated significant differences in fatty acid composition between different varieties of peanut. Peanut butter prepared with high oleic peanuts (Kainong 17-15) had a significantly longer shelf life than that of other varieties. The significant correlation between the stability of peanut butter and peanut quality suggests that oleic acid and linoleic acid were the main influencing factors on stability. This study finds that the high oleic peanuts (HOP) is the most suitable variety for making peanut butter, which can allow farmers and processors to choose the specific variety for better product and shelf life.
来源 Journal of Integrative Agriculture ,2018,17(5):1003-1010 【核心库】
DOI 10.1016/S2095-3119(18)61919-7
关键词 peanut varieties ; quality ; peanut butter prepared ; storage stability
地址

1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193  

2. Department of Food Science, Shenyang Agricultural University, Shenyang, 110161

语种 英文
文献类型 综述型
ISSN 2095-3119
学科 轻工业、手工业、生活服务业
基金 support from the National Key Research and Development Program of China ;  the Agricultural Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences ;  the Central Public-interest Scientific Institution Basal Research Fund, China
文献收藏号 CSCD:6242379

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引证文献 7 篇

1 Wang Qiang Agricultural products processing characteristics and quality evaluation Journal of Integrative Agriculture,2018,17(5):975-976
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2 高琦 功能性发芽花生露制备工艺与稳定性研究 沈阳农业大学学报,2018,49(4):471-479
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