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

doi:10.1016/S2095-3119(18)61919-7

Journal of Integrative Agriculture ›› 2018, Vol. 17 ›› Issue (05): 1003-1010.DOI: 10.1016/S2095-3119(18)61919-7

收稿日期:2017-07-27 出版日期:2018-05-20 发布日期:2018-05-04

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

GONG A-na^{1, 2*}, SHI Ai-min^1*, LIU Hong-zhi¹, YU Hong-wei¹, LIU Li¹, LIN Wei-jing¹, WANG Qiang¹

¹ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, P.R.China
² Department of Food Science, Shenyang Agricultural University, Shenyang 110161, P.R.China

Received:2017-07-27 Online:2018-05-20 Published:2018-05-04
Contact: Correspondence WANG Qiang, Tel/Fax: +86-10-62815837, E-mail: wangqiang06@caas.cn
About author:GONG A-na, E-mail: 646025719@qq.com; * These authors contributed equally to this study.
Supported by:
We acknowledge the financial support from the National Key Research and Development Program of China (2016YFD0400200), the Agricultural Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences (CAAS-ASTIP-201X-IAPPST) and the Central Public-interest Scientific Institution Basal Research Fund, China (Y2017CG10).

摘要/Abstract

Abstract: 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.

Key words: peanut varieties , quality , peanut butter prepared , storage stability

. [J]. Journal of Integrative Agriculture, 2018, 17(05): 1003-1010.

GONG A-na, SHI Ai-min, LIU Hong-zhi, YU Hong-wei, LIU Li, LIN Wei-jing, WANG Qiang. Relationship of chemical properties of different peanut varieties to peanut butter storage stability[J]. Journal of Integrative Agriculture, 2018, 17(05): 1003-1010.

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

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