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Relationship of chemical properties of different peanut varieties to peanut butter storage stability
Gong Ana1; Shi Aimin1; Liu Hongzhi1; Yu Hongwei1; Liu Li1; Lin Weijing1; Wang Qiang1
2018
Source PublicationJOURNAL OF INTEGRATIVE AGRICULTURE
ISSN2095-3119
Volume17Issue:5Pages:1003-1010
AbstractThis 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.
Other AbstractThis 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.
KeywordFATTY-ACID-COMPOSITION HIGH-OLEIC-ACID VITAMIN-E OIL CULTIVARS RAW peanut varieties quality peanut butter prepared storage stability
Indexed ByCSCD
Language英语
Funding Project[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 IDCSCD:6242379
Citation statistics
Cited Times:1[CSCD]   [CSCD Record]
Document Type期刊论文
Identifierhttp://ir.imr.ac.cn/handle/321006/152522
Collection中国科学院金属研究所
Affiliation1.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
Recommended Citation
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.
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