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| Effect of different peanut oils on dough characteristics of mooncake crust and quality of mooncake |
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| DOI： |
| KeyWord:high-oleic acid peanut oil mooncake dough rheology property water distribution texture characteristics sensory scores |
| FundProject:“十四五”国家重点研发计划“大宗油料绿色加工及高值化利用关键技术研发与应用示范”（2021YFD2100300）；江苏省食品安全与质量控制协同创新中心资助项目；江苏省重点科技项目(BE2021306) |
| Author Name | Affiliation | | LONG Yuting1, CHAI Xiuhang1, XU Yongjiang1,2, LIU Yuanfa1 | 1.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
2.Nanjing Fuzhe Future Food Research Institute Co. , Ltd. , Nanjing 210000, China |
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| Abstract: |
| In order to improve the quality of Cantonese mooncakes by changing the oils, four types of peanut oil of commercial pressed first-grade peanut oil (PO, high-temperature pressing), commercial pressed and refined high-oleic acid peanut oil (HO, high-temperature pressing), low-temperature pressed high-oleic acid peanut oil (RO, degumming treatment), and low-temperature pressed high-oleic acid peanut oil (CO, not degummed) were used as materials to make mooncake, the quality differences of the four peanut oils, and its effects on the dynamic rheological properties, water distribution, texture characteristics of mooncake crust dough, as well as the effects on the physicochemical properties and sensory scores of Cantonese mooncakes were studied. Meanwhile, the Pearson correlation analysis was conducted on the dough characteristics and mooncake quality. The results showed that low-temperature pressed peanut oil exhibited superior acid value, peroxide value, and oxidative stability compared with high-temperature pressed peanut oil. In contrast to common peanut oil, high-oleic acid peanut oil had a higher oleic acid content, while the linoleic acid content decreased significantly. The dough made with RO exhibited significantly lower elastic modulus and viscous modulus, and significantly increased loss factor compared with the dough made with PO. Additionally, the dough made with PO had the longest maximum curvature time, while the dough made with CO had the shortest maximum curvature time. There was no significant difference in texture properties between doughs made with different peanut oils. Mooncakes made with RO achieved the highest sensory scores and demonstrated the best quality. The dough′s viscous modulus and maximum curvature time showed a significant positive correlation with hardness of mooncakes, while the maximum curvature time exhibited a significant negative correlation with the sensory scores of mooncakes. In conclusion, low-temperature pressed high-oleic acid peanut oil can alter the rheological properties and water distribution properties in mooncake crust dough, contributing to the improvement of the final product′s sensory quality. |
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