Abstract
There is a certain relationship between the raw material quality and product quality of peanut. Grosso et al. (2000) analyzed the quality characteristics of 17 wild peanut varieties and their peanut oil in Argentina and found that there were significant differences in the quality of different varieties and peanut oil prepared; the variation ranges of protein, fat, oleic acid/linoleic acid, and iodine value were 25.0–30.1%, 45.7–51.8%, 0.65–1.38%, and 99.2–110.4% separately; and the quality characteristics of these wild varieties and stability of peanut oil were worse than those of cultivars. The research conducted by Shin et al. (2010) showed that the fatty acid composition of peanut affected the oxidation stability of peanut oil, and the higher the oleic acid/linoleic acid ratio, the higher the oxidation stability of oil (Warthington 1972; Brown 1975; Savage 1994; Lopez et al. 2001). Grosso et al. (1994) and Özcan and Seven (2003) analyzed the impacts of physiochemical characteristics and fatty acid composition and contents of different peanut varieties on the stability of peanut butter. Misra (2004) assigned the quality indicators of peanuts and established mathematical models to evaluate the comprehensive quality of different peanut varieties so as to provide a basis for the special peanut varieties for candies. At present, there is less systematic research on the relationship between the raw material quality characteristics and product quality characteristics of peanut. Wang Li and Wang Qiang (2012) determined the raw material quality indicator closely related to product quality by analyzing the relationship between raw material quality and product quality of peanut and established the relationship model between them by using the supervised principal component regression analysis. The gelation and solubility of protein, oxidation stability of peanut oil, and quality of export peanut of unknown peanut varieties can be predicted, and thus the special varieties suitable for processing can be selected through the model. It is of great significance to research the intrinsic relationship between peanut varieties or raw material quality characteristics and quality characteristics of processed products, establish the correlation model, and scientifically evaluate and forecast the processing purposes of different peanut varieties or raw materials for full and reasonable utilization of peanut variety resources and improvement of processed product quality.
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Wang, Q. (2018). Relationship Between Raw Material Quality and Product Quality of Peanut. In: Peanut Processing Characteristics and Quality Evaluation. Springer, Singapore. https://doi.org/10.1007/978-981-10-6175-2_4
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DOI: https://doi.org/10.1007/978-981-10-6175-2_4
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