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

IMR OpenIR

	Relationship of chemical properties of different peanut varieties to peanut butter storage stability
	Gong Ana 1; Shi Aimin 1; Liu Hongzhi 1; Yu Hongwei 1; Liu Li 1; Lin Weijing 1; Wang Qiang 1
	2018
发表期刊	JOURNAL OF INTEGRATIVE AGRICULTURE
ISSN	2095-3119
卷号	17 期号:5 页码:1003-1010
摘要	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.
其他摘要	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.
关键词	FATTY-ACID-COMPOSITION HIGH-OLEIC-ACID VITAMIN-E OIL CULTIVARS RAW peanut varieties quality peanut butter prepared storage stability
收录类别	CSCD
语种	英语
资助项目	[National Key Research and Development Program of China] ; [Agricultural Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences] ; [Central Public-interest Scientific Institution Basal Research Fund, China]
CSCD记录号	CSCD:6242379
引用统计	被引频次：7[CSCD] [CSCD记录]
文献类型	期刊论文
条目标识符	http://ir.imr.ac.cn/handle/321006/152520
专题	中国科学院金属研究所
作者单位	1.中国科学院亚热带农业生态研究所 2.中国科学院金属研究所
推荐引用方式 GB/T 7714	Gong Ana,Shi Aimin,Liu Hongzhi,et al. Relationship of chemical properties of different peanut varieties to peanut butter storage stability[J]. JOURNAL OF INTEGRATIVE AGRICULTURE,2018,17(5):1003-1010.
APA	Gong Ana.,Shi Aimin.,Liu Hongzhi.,Yu Hongwei.,Liu Li.,...&Wang Qiang.(2018).Relationship of chemical properties of different peanut varieties to peanut butter storage stability.JOURNAL OF INTEGRATIVE AGRICULTURE,17(5),1003-1010.
MLA	Gong Ana,et al."Relationship of chemical properties of different peanut varieties to peanut butter storage stability".JOURNAL OF INTEGRATIVE AGRICULTURE 17.5(2018):1003-1010.