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    Abstract
2017 (Vol. 13, Issue: 3)
Research Article

Physicochemical and Processing Characteristics of Peanut

1, 2Li Wang, 2Hongzhi Liu, 2Li Liu and 2Qiang Wang
1Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China
2Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agricultural Products Processing and Quality Control, Ministry of Agriculture, Beijing 100193, China
 

DOI: 10.19026/ajfst.13.4148
Submitted Accepted Published
April ‎2, ‎2016 June ‎7, ‎2016 March 25, 2017

  How to Cite this Article:

1, 2Li Wang, 2Hongzhi Liu, 2Li Liu and 2Qiang Wang, 2017. Physicochemical and Processing Characteristics of Peanut.  Advance Journal of Food Science and Technology, 13(3): 119-127.

DOI: 10.19026/ajfst.13.4148

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.4148

Abstract:



The aim of this study is to analysis the characteristics of peanut. Peanut occupies a unique position among oilseeds as it can be processed to peanut butter, oil and other products and can be consumed directly as well. In the present work, 66 peanut cultivars were characterized in respect to their physicochemical and processing characteristic. Results showed that Oleic was the major fatty acid varying between 32.83% in Haihuasheng and 48.80% in Huayu 19, followed by linoleic, palmitic and stearic acids which were 35.623.38%, 12.901.04% and 3.782.21%. The contents of arginine in peanut were 1.7 times to rapeseed, 2.6 times to wheat, 2.4 times to corn which ranged from 2.38g/100g to a high of 4.60g/100g. The arachin/conarachin ratio ranged from 0.87 to 1.68 with the mean values of 1.300.20. These data provide a starting point for establishing nutrient composition within these accessions and provide an early indication of currently important characteristics in these varieties which might be suited for use in random breeding initiatives.

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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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