Journal
FOOD CHEMISTRY
Volume 316, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126269
Keywords
Peanuts; Cooking methods; Chemical composition; Harmful components; PCA; HCA
Funding
- National Key Research and Development Program of China [2017YFC1600405]
- National Natural Science Foundation of China [21866021, 31471647]
- Natural Science Foundation of Jiangxi [20171ACB21015, 20142BCB23005]
- Graduate Student Innovation Foundation Project of Jiangxi Province [YC2017-S069]
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This study investigated the comparative effects of boiling, roasting, deep-frying methods on the content of nutritional and potentially harmful components in peanuts. After cooking, the contents of total reducing sugar, sucrose, unsaturated fatty acids and almost all individual amino acids were reduced. Free methionine disappeared after heating processing, whereas fructose, starch, cis-palmitoleic acid and saturated fatty acids were increased in processed samples. Micronutrients including flavonoids and phenolic reduced significantly after boiling process but increased after roasting process. Both of frying and roasting promoted the formation of potentially harmful components including HMF, acrylamide and furan. The overall compositional difference between samples were further displayed and identified by a combination application of HCA and PCA, which showed that the roasting and frying process had a significant impact on the nutritional composition of peanuts.
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