Effects of different heat treatment methods on quality of leisure pine nuts

doi:10.3969/j.issn.1004-1524.2022.04.17

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (4): 808-813.DOI: 10.3969/j.issn.1004-1524.2022.04.17

• Food Science • Previous Articles Next Articles

Effects of different heat treatment methods on quality of leisure pine nuts

CHEN Di¹(), XIAO Chaogeng¹^,^*(), LU Wenjing¹, YE Qin¹, WANG Fei²

1. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
2. Hangzhou Xiangnian Food Co., Ltd., Hangzhou 311251, China

Received:2020-10-14 Online:2022-04-25 Published:2022-04-28
Contact: XIAO Chaogeng

Abstract

Abstract:

To improve the quality of leisure pine nuts, using three different heat treatment methods, i.e.vacuum frying, water boiling and ordinary frying to heat the pine nuts, the change of acid value, peroxide value, saponification value and antioxidant capacity of leisure pine nuts were determined under different heat treatments. The results showed that the acid value of vacuum-fried and boiled pine nuts were higher than that of ordinary fried at 4 min. The peroxide value of ordinary fried pine nuts were significantly higher than that of water-boiled and vacuum-fried at 4 min(P<0.05). The peroxide value of vacuum-fried pine nuts will rapidly increase to (0.3±0.05) g·kg^-1 which was approaching to the ordinary fried at 4 min. The saponification value of the vacuum-fried group was slightly higher than that of the water-boiled group, but no significant difference was observed(P>0.05). The antioxidant capacity of the vacuum-fried and water boiled pine nuts were significantly higher than that of the ordinary fried at 4 min, and water boiled pine nuts showed the best antioxidant capacity. Therefore, the functional nutrition of pine nuts can be better retained by vacuum frying and water boiling.

Key words: pine nuts, acid value, peroxide value, saponification value, antioxidant capacity

CLC Number:

TS255

CHEN Di, XIAO Chaogeng, LU Wenjing, YE Qin, WANG Fei. Effects of different heat treatment methods on quality of leisure pine nuts[J]. Acta Agriculturae Zhejiangensis, 2022, 34(4): 808-813.

Figures/Tables 6

Fig.1 Effects of different treatments on acid value of pine nuts

Fig.2 Effects of different treatments on peroxide value of pine nuts

Fig.3 Effects of different treatments on saponification value of pine nuts

Fig.4 Effects of different treatments on free radical scavenging ability of pine nuts

Fig.5 Effects of different treatments on total antioxidant capacity of pine nuts(ABTS)

Fig.6 Effects of different treatments on total antioxidant capacity of pine nuts(FRAP)

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