Zhang Ying, Zhu Weichao, Jin Yuanbao, Xu Jiyuan, Zhou Wenlong, Shen Tingting, Yang Anshu, Wu Zhihua, Chen Hongbing
State Key Laboratory of Food Science and Resources Nanchang University Nanchang China.
College of Food Science and Technology Nanchang University Nanchang China.
Food Sci Nutr. 2024 Oct 3;12(11):9314-9324. doi: 10.1002/fsn3.4509. eCollection 2024 Nov.
Roasted peanuts (OPs) are more often used in daily life than boiled peanuts (BPs); the main reason may be related to the pleasurable flavor in OPs. This study comparatively investigated the effects of boiling and roasting on nutritional components contents, taste, and aroma to reveal the advantages of roasting in terms of the nutrition and flavor of peanuts. Results showed that boiling increased fat content to 54.47% of peanuts, diluted or reduced sugar content to an undetectable level, noticeably changed the contents of poly/monounsaturated fatty acids, and significantly decreased the content of free amino acid (FAA, 1.05 mg/g peanuts) in peanuts. Roasting simply decreased the contents of sugar and FAA to 2.78 and 1.82 mg/g peanuts, respectively. Compared with roasting, boiling had more discernible effects on fatty acids and FAAs. Both BPs and OPs have good dietary lipid quality. In terms of flavor, OPs had more FAAs (2 types) that contributed remarkably to the taste of peanuts than BPs (0 types), more volatile substances (40 types) than BPs (12 types), and a higher number of key volatile aroma components (8 types) than BPs (3 types). That is, roasting induced a relatively small effect on nutritional components and gave peanuts a richer taste and stronger aroma than boiling; therefore, roasting is an ideal peanut processing method. This study proved the different changes in peanuts caused by boiling and roasting on a material basis and corroborated the irreplaceability of roasting in peanut processing.
在日常生活中，烤花生（OPs）比煮花生（BPs）使用得更频繁；主要原因可能与烤花生中令人愉悦的风味有关。本研究比较了水煮和烘烤对花生营养成分含量、口感和香气的影响，以揭示烘烤在花生营养和风味方面的优势。结果表明，水煮使花生脂肪含量增加到54.47%，糖含量稀释或降低到无法检测的水平，显著改变了多/单不饱和脂肪酸的含量，并使花生中游离氨基酸（FAA，1.05mg/g花生）的含量显著降低。烘烤仅使糖和FAA的含量分别降至2.78和1.82mg/g花生。与烘烤相比，水煮对脂肪酸和游离氨基酸的影响更明显。煮花生和烤花生都具有良好的膳食脂质质量。在风味方面，烤花生比煮花生含有更多对花生味道有显著贡献的游离氨基酸（2种）、更多的挥发性物质（40种）比煮花生（12种）以及更多的关键挥发性香气成分（8种）比煮花生（3种）。也就是说，烘烤对营养成分的影响相对较小，并且比水煮赋予花生更浓郁的味道和更强烈的香气；因此，烘烤是一种理想的花生加工方法。本研究从物质基础上证明了水煮和烘烤对花生造成的不同变化，并证实了烘烤在花生加工中的不可替代性。
