Roasting is one of the widespread methods for processing of nuts that significantly enhances the flavor,color,texture and appearance of products.In this research,the response surface methodology was used to optimize t...Roasting is one of the widespread methods for processing of nuts that significantly enhances the flavor,color,texture and appearance of products.In this research,the response surface methodology was used to optimize the roasting process over a range of infrared power(250–450 W)and roasting times(10–30 min).The moisture content,color parameters(L*,a*,b*and total color difference(DE)),textural characteristics(hardness and compressive energy),energy consumption and sensory evaluation(total acceptation)were determined after roasting and modeled by response surface methodology(RSM).Increasing in roasting IR power and time caused increasing in the energy consumption,a*,b*and DE values.The L*value,moisture content,hardness and compressive energy also decreased with increasing roasting IR power and time.The full quadratic model developed by RSM adequately described the changes in the b*value,moisture content and hardness.The result of RSM analysis showed that all color and textural parameters could be used to monitor the roasting of peanut kernels in an infrared roaster,while application of RSM for developing a predictive model that described the total acceptance changes during roasting of peanut kernels was not successful.To obtain the desired color,moisture,texture and acceptation,the optimum roasting range for production of snack was determined as 370W for 20 min.展开更多
Peanut varieties are diverse globally,with their characters and nutrition determining the product quality.However,the comparative analysis and statistical analysis of key quality indicators for peanut kernels across t...Peanut varieties are diverse globally,with their characters and nutrition determining the product quality.However,the comparative analysis and statistical analysis of key quality indicators for peanut kernels across the world remains relatively limited,impeding the comprehensive evaluation of peanut quality and hindering the industry development on a global scale.This study aimed to compare and analyze the apparent morphology,microstructure,single-cell structure,engineering and mechanical properties,as well as major nutrient contents of peanut kernels from 10 different cultivars representing major peanut-producing countries.The surface and cross-section microstructure of the peanut kernels exhibited a dense“blocky”appearance with a distinct cellular structure.The lipid droplets were predominantly spherical with a regular distribution within the cells.The single-cell structure of the kernels from these 10 peanut cultivars demonstrated varying morphologies and dimensions,which exhibited correlations with their mechanical and engineering properties.Furthermore,the mass loss versus temperature profiles of the peanut kernels revealed five distinct stages,corresponding to moisture loss,volatile loss,protein denaturation,and the degradation of various biomacromolecules.Variations were also observed in the lipid,protein,and sucrose contents,texture,bulk density,true density,porosity,geometric mean diameter,and sphericity among the diferent peanut varieties.This study establishes relationships and correlations among microstructure,engineering properties,and nutritional composition of commonly grown peanut varieties in major peanut-processing countries.The findings provide valuable insights into peanut quality evaluation,empowering the peanut industry to enhance their processing and product development efforts.展开更多
基金The authors would like to thank the Agricultural Research Institute of Minodasht(Minodasht,Iran)for providing raw material and Gorgan University of Agricultural Sciences and Natural Resources for providing the facilities and financial support that make this work possible。
文摘Roasting is one of the widespread methods for processing of nuts that significantly enhances the flavor,color,texture and appearance of products.In this research,the response surface methodology was used to optimize the roasting process over a range of infrared power(250–450 W)and roasting times(10–30 min).The moisture content,color parameters(L*,a*,b*and total color difference(DE)),textural characteristics(hardness and compressive energy),energy consumption and sensory evaluation(total acceptation)were determined after roasting and modeled by response surface methodology(RSM).Increasing in roasting IR power and time caused increasing in the energy consumption,a*,b*and DE values.The L*value,moisture content,hardness and compressive energy also decreased with increasing roasting IR power and time.The full quadratic model developed by RSM adequately described the changes in the b*value,moisture content and hardness.The result of RSM analysis showed that all color and textural parameters could be used to monitor the roasting of peanut kernels in an infrared roaster,while application of RSM for developing a predictive model that described the total acceptance changes during roasting of peanut kernels was not successful.To obtain the desired color,moisture,texture and acceptation,the optimum roasting range for production of snack was determined as 370W for 20 min.
基金supported by the National Key R&D Program of China(2021YFD2100400,2023YFE0104900)Xinjiang Agriculture Research System-Oil Crop Research System,China(XJARS-05)+3 种基金Taishan Industrial Experts Programme,China(tscx202306075)the Scientific and Technological Assistance Projects to Developing Countries,China(KY202201003)the Agricultural Science and Technology Innovation Program,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2024-IFST)The authors are grateful for the financial support from the Arawana Charity Foundation,China.
文摘Peanut varieties are diverse globally,with their characters and nutrition determining the product quality.However,the comparative analysis and statistical analysis of key quality indicators for peanut kernels across the world remains relatively limited,impeding the comprehensive evaluation of peanut quality and hindering the industry development on a global scale.This study aimed to compare and analyze the apparent morphology,microstructure,single-cell structure,engineering and mechanical properties,as well as major nutrient contents of peanut kernels from 10 different cultivars representing major peanut-producing countries.The surface and cross-section microstructure of the peanut kernels exhibited a dense“blocky”appearance with a distinct cellular structure.The lipid droplets were predominantly spherical with a regular distribution within the cells.The single-cell structure of the kernels from these 10 peanut cultivars demonstrated varying morphologies and dimensions,which exhibited correlations with their mechanical and engineering properties.Furthermore,the mass loss versus temperature profiles of the peanut kernels revealed five distinct stages,corresponding to moisture loss,volatile loss,protein denaturation,and the degradation of various biomacromolecules.Variations were also observed in the lipid,protein,and sucrose contents,texture,bulk density,true density,porosity,geometric mean diameter,and sphericity among the diferent peanut varieties.This study establishes relationships and correlations among microstructure,engineering properties,and nutritional composition of commonly grown peanut varieties in major peanut-processing countries.The findings provide valuable insights into peanut quality evaluation,empowering the peanut industry to enhance their processing and product development efforts.
