VARIATION OF FLAVOR-RELATED CHARACTERISTICS OF PEANUTS DURING ROASTING AS AFFECTED BY INITIAL MOISTURE CONTENTS

被引：24

作者：

CHIOU, RYY ^{[1
]}

CHANG, YS ^{[1
]}

TSAI, TT ^{[1
]}

HO, S ^{[1
]}

机构：

[1] AGR COUNCIL,DEPT FOOD PROC,TAIPEI,TAIWAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1991年 / 39卷 / 06期

关键词：

D O I：

10.1021/jf00006a033

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Two lots of mature peanut kernels containing 3.40 and 10.50% moisture were roasted at 150-degrees-C for 45 min. Hunter a values of the roasted unskinned kernels increased while L and b values decreased with time. The change of visual color in peanuts containing 10.50% moisture was more pronounced than that of peanuts containing 3.40% moisture. Total carbohydrate and glucose contents were higher in peanuts in the early stage of roasting compared to contents before roasting. Free amino acid contents in peanuts after 10 min of roasting were higher than contents in unroasted peanuts. Changes in specific amino acid content depended upon time of roasting and initial moisture content. SDS-PAGE analysis revealed that protein patterns varied quantitatively rather than qualitatively during the course of heat treatment. Proteins in peanuts containing 10.50% moisture were less heat resistant.

引用

页码：1155 / 1158

页数：4

共 13 条

[1] CHARACTERIZATION OF PEANUT PROTEINS DURING ROASTING AS AFFECTED BY INITIAL MOISTURE-CONTENT [J].