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Journal of Integrative Agriculture
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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 Institute of Food Science and Technology, Chinese Academy of Agricultural Science/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

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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%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  To meet people’s pursuit of healthy low-fat cuisine, this study developed low-fat microwaved peanut snacks (LMPS) made from partially defatted peanuts (PDP) with different defatting ratios. 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 provided a theoretical basis for the quality improvement of LMPS.
Keywords:  low-fat microwaved peanut snacks (LMPS)       X-ray micro-computed tomography (Micro-CT)        porosity        texture        color         nutrition  
Online: 23 April 2024  
Fund: The research was funded by the National Nature Science Foundation of China (NSFC: U21A20270), the Key R&D Program of Shandong Province, China (2023TZXD074), the Bingtuan Science and Technology Program (2023AB002), the National Peanut Industry Technology System of China (CARS-13-08B), and the National Key R&D Program (2021YFD2100402).
About author:  #Correspondence Qiang Wang, E-mail: wangqiang06@caas.cn; Guang-yue Ren, E-mail: rgy@haust.edu.cn * indicates the authors who contributed equally to this study

Cite this article: 

Bo Jiao, Xin Guo, Yiying Chen, Shah Faisal, Wenchao Liu, Xiaojie Ma, Bicong Wu, Guangyue Ren, Qiang Wang. 2024. Low-fat microwaved peanut snacks production: effect of defatting treatment on structural characteristics, texture, color and nutrition. Journal of Integrative Agriculture, Doi:10.1016/j.jia.2024.03.069

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