Composition of raw and roasted runner, Spanish and Valencia market type peanuts

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-10-28 DOI:10.1016/j.jfca.2024.106908

L.K. Dexter-Boone , L.L. Dean , K.W. Hendrix , H. Zheng

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引用次数: 0

Abstract

Spanish, Valencia, and runner are three peanut market-types which have distinct physical and chemical profiles that can affect flavor and industry uses. Market-type and roast treatment (raw/roasted) were evaluated for physical and chemical differences between raw (skin removed) and dry roasted seeds. Samples were analyzed for seed weight, moisture content, water activity, total oil, fatty acid profiles, tocopherols, protein, sugars, and free amino acids. Runner-types had the largest seed weight relative to Spanish and Valencia seeds. Roasting significantly affected moisture content and water activity. Total oil ranged from 49.66 % to 55.63 % with the runner samples having the highest content. Oleic, palmitic, and linoleic fatty acids were the most abundant in the samples and significantly differed between market-types with ranges between 54.74 % and 82.65 %, 5.82–9.04 %, and 2.63–3.06 % respectively. Samples were discriminated by market-type for alpha, beta, and gamma tocopherols. The Valencia-types were highest in protein. Sucrose was the major sugar quantified, but market-type and roasting had no effect on the content. Glucose and fructose levels significantly decreased after roasting. Several free amino acids were differentiated by market-type, but glutamic acid and phenylalanine were the most abundant in all the samples. Roasting demonstrated a significant effect on several free amino acids.

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西班牙和巴伦西亚市场上未加工和烘烤的匍匐茎花生的成分组成

西班牙花生、瓦伦西亚花生和匐茎花生是三种花生市场类型，它们具有不同的物理和化学特征，会影响风味和工业用途。对市场类型和烘烤处理（生/烘烤）进行了评估，以了解生（去皮）和干烘烤种子之间的物理和化学差异。对样品的种子重量、水分含量、水分活性、总油、脂肪酸概况、生育酚、蛋白质、糖和游离氨基酸进行了分析。与西班牙和巴伦西亚种子相比，匐茎型种子的重量最大。烘焙对水分含量和水分活性有明显影响。总油含量从 49.66 % 到 55.63 % 不等，其中匐茎样本含量最高。油酸、棕榈酸和亚油酸是样品中含量最高的脂肪酸，不同市场类型的油酸含量差异很大，分别为 54.74 % 至 82.65 %、5.82 % 至 9.04 % 和 2.63 % 至 3.06 %。样品中的α-生育酚、β-生育酚和γ-生育酚按市场类型进行了区分。瓦伦西亚类型的蛋白质含量最高。蔗糖是主要的定量糖分，但市场类型和烘焙对蔗糖含量没有影响。烘焙后，葡萄糖和果糖含量明显下降。几种游离氨基酸因市场类型而异，但谷氨酸和苯丙氨酸在所有样品中含量最高。烘焙对几种游离氨基酸有明显影响。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.