頁籤選單縮合
題 名 | 臺灣地區不同品系花生仁食品加工有關特性之探討 |
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作 者 | 劉逸芳; 馮淑慧; 邱義源; 蔡承良; | 書刊名 | 技術學刊 |
卷 期 | 8:1 1993.03[民82.03] |
頁 次 | 頁73-80 |
分類號 | 463.7 |
關鍵詞 | 花生仁; 品系; 食品加工; 臺灣地區; |
語 文 | 中文(Chinese) |
中文摘要 | 以台南選九號、台南十一號、南改系136號、138號、140號及澎湖一號等品系花生仁為原料,分別進行食品加工有關特性之探討,結果以澎湖一號之平均粒重最大,而以台南選九號最小;水分含量介於5.23~7.81 (g H2O 100g solid) ;粗蛋白含量以澎湖一號最高,南改系140號最低;粗脂肪含量則以南改系140號最高,而澎湖一號為最低;蔗糖含量以台商選九號最高,以澎湖一號最低。各品系花生仁經胺基酸分析儀分析後,顯示不同品系間胺基酸組成分之差異不甚明顯。以SDS PAGE分析花生蛋白質,顯示除澎湖一號外,其餘各品系花生仁蛋白質之組成分差異不大,重要組成蛋白質之分子量約介於20,000~67,000 Dalton間。至於脂肪酸之組成分析,顯示僅澎湖一號花生油較特異,其油酸與亞麻油酸比值 (O/Lratio) 為2.06,其餘五種花生油之比值皆小於1.0。上述花生仁分別經160℃相同程度焙炒後進行官能品評花生香氣程度,結果以台南選九號最強而以澎湖一號最低。焙炒花生仁經壓榨製油進行烘箱試驗,定期測其CDHP值變化,顯示澎湖一號之油脂安定性最佳。 |
英文摘要 | Peanut kernels of Tainan #9 and 11, NAIS #136, 138, and 140, and Penghu #1 were used for kernel size, moisture content, chemical composition, and oil stability analyses. Penghu #1 and Tainan #9 had the highest and the lowest average kernel weight, respectively. The moisture content of the peanut kernels was ranged from 5.23 to 7.81 (g H2O/100g solid) . Penghu #1 had the highest crude protein content and the lowest crude fat content. However, NAIS #140 had the reverse result in comparison with Penghu #1. Among the cultivars, Tainan #9 had the highest sucrose content. Based on the analysis of the amino acid compositiion, the difference for each specific amino acid content among cultivars was limited. When peanut proteins were subjected to SDSP AGE analysis, the molecular weights of major protein subunit were located in the range of 20,000 to 67,000 Daltons. The protein pattern of Penghu #1 was significantly different from the others. In fatty acid composition analysis, the oleic/linoleic ratio for Penghu #1 was 2.06 which was much higher than those for the other cultivars. When kernels were roasted and subjected to organoleptic evaluation, Tainan #9 was evaluated as the highest and Penghu #1 was as the lowest based on the peanutty flavor intensity among the tested cultivars. When the roasted peanuts were hydraulically expressed, oil samples prepared from Penghu #1 had the best stability against oxidation when it was subjected to oven test at 60℃. |
本系統中英文摘要資訊取自各篇刊載內容。