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

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

机构地区：[1]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 [2]College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000,China [3]State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China

出　　处：《Journal of Integrative Agriculture》2024年第7期2491-2502,共12页农业科学学报（英文版）

基　　金：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);the National Key R&D Program of China(2021YFD2100402)。

摘　　要：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 85.3×10^(5),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.

关 键 词：low-fat microwaved peanut snacks(LMPS) X-ray micro-computed tomography(Micro-CT) porosity TEXTURE COLOR NUTRITION 

分 类 号：TS205[轻工技术与工程—食品科学]