Effects of peanut material characteristics on the processing qualities of salty peanuts

Abstract: The salty peanut is one of the most popular leisure foods in China. The characteristics of the raw material vary considerably among the different varieties of peanuts, which have different effects on the processing quality of salty peanuts. In order to obtain the peanut varieties suitable for processing, fourteen kinds of peanuts were collected as the experimental material. On the basis of analyzing the material characteristics of the peanut samples, physicochemical quality and sensory characteristics were measured after the peanuts were made into salty. It is proved thatpeanut quality was significantly different among different varieties, the ratio of total sugar content is the largest difference, the coefficient of variation is 38.54%, AnHuaXiaoZi has the highest value (6.54%) among all the peanut varieties. For different varieties of salty peanuts, the masticatory of differences is the biggest, the coefficient of variation is 47.03%, and the lowest value of varieties is HY23 (24.75). The correlation analysis between each index showed that peroxide value was significantly positively correlated with hundred-pod weight and hundred-kernel weight (P<0.01). Sensory scores were significantly negatively correlated with hundred-kernel weight (P<0.01). The b* value of salty peanuts was significantly positively correlated with fat content (P<0.01). Sensory scores were significantly positively correlated with protein content (P<0.05). Hardness was significantly positively correlated with ash content (P<0.05). According to the principal component analysis and cluster analysis available, LanShanHongZi, followed by DL123 and SiLiHong were screened to be suitable cultivates for salt peanuts. This study provided a scientific basis and reference for the selection of cultivars for salty peanuts.