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| Effect of red skin on quality of peanut oil during roasting |
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| DOI： |
| KeyWord:peanut roasting red skin crude oil trans fatty acid |
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| Abstract: |
| Peanuts were processed in three different ways(roasting with the red skin, removing the red skin after roasting, roasting without the red skin). The crude peanut oils extracted from processed peanuts were analyzed to study the effect of processing ways of peanuts on crude peannut oils. The results showed that with the increase of roasting temperature and the prolonging of roasting time, the color of extracted crude peanut oil gradually deepened. The red skin had no effect on the color of peanut oil. The roasting with the red skin group had the highest risk of rancidity. Under the same roasting conditions, there was no significant difference in the compositions of fatty acids, trans fatty acids and triglycerides in the crude oil extracted from peanut by different processing methods. The fatty acid composition, trans-linolenic acid content and triglyceride composition of crude peanut oil were not affected by the changes of roasting temperature and roasting time. Trans-oleic acid content, trans-linoleic acid content and the total content of trans fatty acids increased with the increase of roasting temperature and prolonging of roasting time. |
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