Effect of microwave pre-treatment on physical quality,bioactive compounds,safety risk factor,and storage stability of peanut butter

作     者：Jefferson G.Degon Chang Zheng Abdeen Elkhedir Bo Yang Qi Zhou Wenlin Li Jefferson G.Degon;Chang Zheng;Abdeen Elkhedir;Bo Yang;Qi Zhou;Wenlin Li

作者机构：Oil Grops Research Istute Chinese Academy of Agrcultural SciencesKey Laboratonry of Biology and Genetic Improvemnent of Oil CropsMinistry of Agriculture andRural AffirsHubei Key Laboratory of Lipid Chemistry and NurionWuhan430062China Food Science ProgramDepartment of AgricultureNimba University CollegeSeniquellieLiberia Industral Research and Consultancy Centre(IRCC)KhartumSudan 

出 版 物：《Oil Crop Science》 (中国油料作物学报(英文版）)

年 卷 期：2021年第6卷第3期

页      面：137-144页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

基　　金：Key Research Projects of Hubei Province(2020BBA045) the Agricultural Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2016-OCRI)。 

主　　题：Microwave pre-treatment Peanut butter Sensory Storage stability:bioactive compounds 

摘      要：Microwave,as a new heat treatment technology,has the characteristics of uniform and fast heating speed.It is an energy-saving technology known for improving oilseed product quality.Its efficiency mainly depends on the roasting power and time.However,the production of high-quality peanut butter using short-time roasting con-ditions are limited.Herein,we determined an appropriate microwave roasting power and time for peanuts and evaluated its impacts on the quality of peanut butter.Different roasting powers(400 W,800 W and 1200 W)and times(4,4.5,5,and 5.5 min)were preliminarily tested.Among them,800 W at 5 min was the most suitable.The roasting efficiency was further evaluated using color,sensory,bioactive compounds,storage stability,and safety risk factors of peanut butter produced from four peanut cultivars(Silihong,Baisha-1016,Yuanza-9102,and Yuhua-9414).The pre-treated butter obtained from three cultivars(Silihong,Yuanza-9102,and Yuhua-9414)with moisture content between 5%and 7.2%had a similar sensory score(6-7)as the commercial on a 9-point hedonic scale compare to the other.The color of the pre-treated peanut butter varies statistically with the commercial but remained in the recommended range of Hunter L*values of 51-52,respectively,for high initial moisture peanut cultivars.The total polyphenol(35.20-31.59±0.59μmol GAE/g)and tocopherol(19.05±0.35 mg/100 g)content in the butter obtained from three cultivars(Yuahua-9102,Yuhua,and Baisha-1016)and Silihong respectively,were significantly(P0.05)higher than those in the commercial butter.The induction times of all pre-treated butter(19.80±0.99-7.84±0.07 h)were significantly(P0.05)longer during storage at accelerated temperature than commercial samples.In addition,no benzo[a]pyrene was found in the pre-treated samples.Collectively,the microwave pretreated peanut butter was superior to the commercial one.These findings provided data support and a reference basis to promote microwave use for peanut butter production.