We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Application and evaluation of short-wave infrared radiation for peanut oil production.
- Authors
Huang, Kexia; Zou, Yanjunjie; Zeng, Tao; Feng, Can; Zheng, Xi; Zhong, Yongli; Zhu, Yiwei
- 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.
- Subjects
PEANUT oil; DENATURATION of proteins; INFRARED radiation; VITAMIN E; PEANUTS; PYRENE; POLYPHENOLS
- Publication
International Journal of Food Engineering, 2023, Vol 19, Issue 11, p497
- ISSN
1556-3758
- Publication type
Article
- DOI
10.1515/ijfe-2023-0136