Chen M J, Chiou R Y
Department of Food Industry, National Chiayi Institute of Agriculture, Chiayi, Taiwan, Republic of China.
Int J Food Sci Nutr. 1995 May;46(2):145-8. doi: 10.3109/09637489509012542.
Peanut kernels subjected to pretreatment including rehydration, blanching and dehydration, and untreated kernels were roasted at 160 degrees C for times ranging from 0 to 90 min. For both peanuts, the iron content in oil and specific lipoxygenase activity in defatted peanut flour decreased, free fatty acid content increased and copper content changed insignificantly with roasting time. Changes of iron content, lipoxygenase activity and free fatty acid content were more significant in untreated peanuts than in pretreated peanuts. At each roasting time, iron, copper and free fatty acid contents in the oils and lipoxygenase activities in the defatted flours prepared from untreated peanuts were higher than in the oils and flours prepared from pretreated peanuts.
对经过包括复水、去皮和脱水在内的预处理的花生仁和未处理的花生仁，在160℃下烘烤0至90分钟。对于这两种花生，随着烘烤时间的延长，油中的铁含量和脱脂花生粉中的比脂氧合酶活性降低，游离脂肪酸含量增加，铜含量变化不显著。未处理花生中铁含量、脂氧合酶活性和游离脂肪酸含量的变化比预处理花生更显著。在每个烘烤时间，未处理花生制备的油中的铁、铜和游离脂肪酸含量以及脱脂粉中的脂氧合酶活性均高于预处理花生制备的油和粉中的相应含量。
