Application and evaluation of short-wave infrared radiation for peanut oil production
Author:
Huang Kexia12, Zou Yanjunjie1, Zeng Tao1, Feng Can1, Zheng Xi1, Zhong Yongli3, Zhu Yiwei1
Affiliation:
1. Chongqing Food Industry Institute Co., Ltd , Chongqing 400042 , China 2. School of Food Science and Technology , Jiangnan University , Wuxi 214100 , China 3. School of Civil Engineering and Architecture , Chongqing University of Science and Technology , Chongqing 401331 , China
Abstract
Abstract
Short-wave infrared radiation (SIR) was used to improve the quality of peanut oil (PO) and peanut meal protein (PMI) in this study. The results showed that SIR roasting was beneficial to increase the yield and improve the quality and flavor of PO. The oxidative stability index (OSI) was improved, the contents of tocopherols and polyphenols increased and the contents of benzo (a) pyrene and polar substances decreased. Besides, the characteristic flavor substances were detected but not for the burnt smell. The effects of SIR on the structural and functional properties of PMI were investigated. It was found that SIR roasting could induce partial denaturation of PMI, thus improving its functional properties such as solubility, emulsifying and foaming, but did not involve the change of secondary structure. It was confirmed that SIR is a potential and available pre-roasting method to improve the comprehensive utilization of peanut resources.
Funder
the Foundation of Chongqing Science and Technology Commission
Publisher
Walter de Gruyter GmbH
Subject
Engineering (miscellaneous),Food Science,Biotechnology
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