Journal of Integrative Agriculture ›› 2024, Vol. 23 ›› Issue (7): 2491-2502.DOI: 10.1016/j.jia.2024.03.069

• • 上一篇    下一篇

低脂微波花生零食的制作:脱脂处理对其结构特性、质地、颜色和营养的影响

  

  • 收稿日期:2023-09-24 接受日期:2024-01-06 出版日期:2024-07-20 发布日期:2024-07-02

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

Bo Jiao1*, Xin Guo1*, Yiying Chen1, 2, Shah Faisal1, Wenchao Liu3, Xiaojie Ma1, Bicong Wu1, Guangyue Ren2#, Qiang Wang1#
  

  1. 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
  • Received:2023-09-24 Accepted:2024-01-06 Online:2024-07-20 Published:2024-07-02
  • About author:#Correspondence Qiang Wang, E-mail: wangqiang06@caas.cn; Guangyue Ren, E-mail: rgy@haust.edu.cn * These authors contributed equally to this study.
  • Supported by:
    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).

PDF

摘要：

为了满足人们对健康低脂饮食的追求，本研究以不同脱脂比例的部分脱脂花生（PDP）为原料，开发了低脂微波花生零食（LMPS），全面探讨了脱脂处理对LMPS的结构特征、质地、颜色和营养成分的影响，并利用X射线计算机显微断层扫描技术（Micro-CT）和扫描电子显微镜（SEM）对LMPS的结构特征进行了表征。结果表明，随着脱脂率的增加，LMPS的孔隙率、孔隙数、孔体积、亮度、脆性、蛋白质含量和总糖含量均显著增加（P < 0.05）。在微观层面上，在脱脂处理后的LMPS中可以观察到多孔结构、细胞壁破裂和细胞内容物损失等现象。由脱脂率64.44%的PDP制备的LMPS的内部孔隙结构参数最高（孔隙率59%，孔隙数85.3×105，孔隙体积68.23 mm3），色泽最亮（L* 78.39±0.39），脆性最佳（3.64±0.21 mm-1），营养价值最高（蛋白质含量高，34.02%±0.38%；总糖含量高，17.45%±0.59%；脂肪含量低，27.58%±0.85%）。本研究为提高LMPS的质量提供了理论依据。

Abstract:

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.

Key words: low-fat microwaved peanut snacks (LMPS) , X-ray micro-computed tomography (Micro-CT) ,  porosity ,  texture ,  color ,  nutrition