蒸煮方式和乾燥復水對落花生果實化學成分及質地之影響
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(2) 190. ልᄐઔߒ! ร 56 ࠴! ร 3 ཚ. ؾছؑഇᆵक़س๒࣠፹ྠڶचΕ௷ࡉܐଯլٵขΔࠡխܐଯขᄅធ๒ֽ࣠ྦ৵ݶ ຒଯհข (Tsai et al. 1993)Ζᆵक़سขཚႃխΔܐଯक़ףسՠԾ࠹ૻ࣍ᄅធ๒࣠Δࢬאᛟक़ سऱ༚ֽܐ࣍شܓଯףՠଖەᐞΖءᇢ᧭։࣫ࠀԱᇞլٵߓᆵक़سற࣍፣ྦመ࿓ழ֏ᖂ ิګ։ፖףՠ፣ྦࢤणऱ᧢֏Δ൶ಘ፣ྦழक़سླྀፖܡΔࡉլٵ፣ྦֱڤኙक़ګس։᧢֏հᐙ Ζءᇢ᧭ٵழലᛟक़سᆖ༚ֽ৵אף፣ྦΔֺለࠡ֏ᖂګ։ፖᄅធ፣ྦक़سऱฆΖ. 㧟㠨咖㡈㽤 ྏរࣧफ़̈́ᇹώ݈ந! ᇢ᧭ޗற֘גࣤمΕል 6 ᇆΕতᙇ 9 ᇆΕত 11 ᇆટ܂լٵᆵक़سጟΰߓα Ζආ۞ তልᄐߜޏΕত֏Εႆࣥിહ֗ց९Δࡉኦ֏Օৄچګگհᄅធक़س๒࣠Δຝ։אף ࠷ླྀװक़سոΔאᄅធᑌࢨءᛟᗣృ৵ၞ۩ற։࣫ΖٵழΔᄅធ๒࣠ࢨླྀװक़سၞ۩፣ྦᇢ᧭Δ ࢨ࣍௷ᒣ 50кՀ 2 ֚אףᛟ৵ൄᄵՀᚏࠎאژᛟक़س༚ֽᇢ᧭Ζ ڍᄐ၆܅Ϡј̶̝ᇆᜩ! شܓႚอ፣ၞ۩፣ྦΔലक़س๒࣠֗ླྀװक़سո։ܑދԵआֽΰװᠦֽαխᤉᥛྦ 5 ։ᤪΔ߰ຒ࠷נ৵࣋Եբआ፣հ፣ᒌՂΔሶֽ՛־ᗎ፣ԫ՛ழΔྥ৵ዽ־ᗎ 30 ։ᤪΔ࠷ܐנথ ۟ᄵ৵Δၞ۩ᑌছ֗։࣫Ζֺለٺጟ፣ྦक़֏سᖂګ։ऱ᧢֏Δࡉླྀ፣ྦኙᆵक़ګس ։᧢֏ऱᐙΖ ᄐ͞ё၆܅Ϡј̶̝ᇆᜩ! אᆵक़سত 11 ᇆறΔല๒࣠ࢨླྀװक़سᆖՀ٨լٵ፣ྦֱڤΚ1. ௦ԵआֽխֽྦΙ 2. ᆜ࣍բआ፣հ፣ᒌՂሶֽᗎ፣Ι3. ᆜ࣍ᗈࣦփΔ࣍වပೀփᚘ፣ྦΙ4. ᆜ࣍ᗈࣦփ௦ֽΔ ٦࣍වပೀփᚘֽྦΖᆵक़אسլٵ፣ྦֱڤ։ܑᆖլٵ፣ྦழၴ৵Δ࠷ܐנথװᓂଷᡰΔشܓ ढࢤྒྷࡳᏚ (FUDOH Rheometer NRM-2010J, Fudoh Kogyo. Co., Ltd., Tokyo, Japan) ၞ۩֊ឰᇢ᧭ (Shearing test)Δ։࣫ࠀֺለլٵ፣ྦֱڤհक़سᔆچᙟ፣ྦழၴऱ᧢֏ൣݮΖ ᖕՂ૪क़سᔆ֏᧢چ࣠Δࠉլٵ፣ྦֱڤᙇᖗլٵ፣ྦழၴΔ։ܑൄᚘ፣፣ྦࢨֽྦ 80 ։ᤪΔ֗ᚘ፣፣ྦࢨᚘֽྦ 15 ։ᤪΖक़سᆖլٵ፣ྦֱڤ৵ܐথ۟ᄵאၞ۩։࣫Δ ֺለլٵ፣ྦֱڤኙᆵक़֏سᖂګ։᧢֏հᐙΖ ᒌೇͪ၆܅Ϡј̶̝ᇆᜩ! ᛟक़س༚ֽ։ԲጟΔאል 6 ᇆᇢ᧭றΔലᛟ๒࣠ࢨླྀװक़س։ܑ࣍ൄᄵൄᚘ Հ௦ֽΙࢨᑌ࣋ءԵᗈࣦփ௦ֽΔ٦ᆜ࣍ట़ᛟᕴխᆖඝ᠏ట़ᚥ (rotary vacuum pump) ࢼ٥ 3 ։ᤪΖٺ࣍ൄᄵՀ։ܑᙩᆜլٵழၴ৵࠷ֽࠡࡳྒྷנ։ܶၦΔᨠኘࠡ༚ֽऱൣݮΖ ലᛟླྀװक़سոᆖ௦ֽመ࡙ΰ18 ՛ழα৵ᚴໂشΖ։ܑലླྀװᄅធسոΕᛟ༚ֽسո ֗ᛟسոٵאՂ૪๒࣠፣ྦᇢ᧭ऱ፣ྦΔܐথ৵ၞ۩։࣫Δֺለᛟ༚ֽक़سऱ፣ྦᑵոࡉ ᄅធ፣ྦᑵո֏ᖂګ։᧢֏հฆΖ ̶ีژϫ! ࢬڶऱᇢ᧭ᑌءΔࢨᆖ࠷ླྀװո৵Δᛟᗣృࢨؚᑠ৵ၞ۩Հ٨֏ᖂګ։։࣫Ζ(1) ֽ։Κ 壄ష 5 g ᑌ ڇء105кՀᛟመ࡙Δష۟ਁၦΔאᛟছ৵ૹၦฆૠጩֽٝܶၦΖ(2) ษػᔆΚ 壄ష 0.2 g ᑌءΔ شܓMicro-Kjeldahl Method ։ֱ࣫ऄΔྒྷ᜔ེܶנၦ (N)Δษػᔆܶၦ אN% * 5.46.
(3) ፣ྦࡉᛟ༚ֽፖक़֏سᖂګ։! 191 !. ।قհ (AOAC, 1984)Ζ(3) ษौΚ壄ష 1.0 ܌ᑌءΔݶشܓຒौဇ࠷ᇘᆜ (Tecator, Soxtec System HT2) ၞ۩ Soxhlet ऄဇ࠷ΔאԬㅘಱੌࢼ נ1 ՛ழ৵ྒྷࡳ (AOAC, 1984)Ζ(4) ษፂΚ࠷ဇ࠷ݙ ษौհᑌءΔࠉ AOAC (1984) ֱऄΔشܓษፂྒྷࡳᇘᆜ (Tecator, Fibertec System I) ྒྷࡳΖ(5) ۊ ։Κ壄షᄅធᑌ 5 g א550к֏ۊऄྒྷࡳ (AOAC, 1984)Ζ(6) ጙֽ֏ٽढΚ א100%ֽ྇װ։Ε ษػᔆΕษौΕษፂ֗ۊ։ࢬհଖΖ(7) ढᔆิګΚྒྷࡳۊ։৵հ֏ۊᑌءΔ א3 N HCl ྦआԼ։ᤪᄫנढցైΔࠀ ף0.2 N HCl ࿕ᤩ۟ 50 mL ৵ΔشტᚨᓀٽᑠЁ࿇୴٠ᢜ։࣫Ꮪ (Inductively Coupled Plasma-Atomic Emission Spectrophotometer, ICP-AES) Jobin-YvonJY38 Type III ྒྷࡳढᔆցైܶၦΖ(8) լᄫࡐݮढΚ ەCNS ֽ࣠֗ᓋလت堬றᛀ᧭ऄྒྷࡳ (Chinese National Standards 2004b)Ζࡳၦᄅធक़سᑌءΔװףᠦֽؚᑠ৵ࠀࡳֽאၦ۟ 200 gΔಱੌྦआ 30 ։ᤪΔ אբᛟషၦհ Whatman No.41 ៀመៀΔៀگႃໂشΔៀ྆٦شᑷֽך։ੑዷ৵Δ ڇ105к௷ መ࡙ΔྒྷࡳៀᏺףհૹၦΔܛլᄫࡐݮढΖ(9) ױዠࡳᎨ৫Κ࠷ྒྷࡳլᄫࡐݮढழࠩհៀΔ ەഏ୮ᑑᄷֱऄ (Chinese National Standards, CNS) ֽ࣠֗ᓋလت堬றᛀ᧭ऄྒྷࡳ (Chinese National Standards 2004a)Δ א0.01 N NaOH ዠࡳࢬࠩհᎨ৫ଖངጩྤֽិ឴Ꭸ।قհΖ(10) ظㅚ ኪེΚ࠷ྒྷࡳլᄫࡐݮढழࠩհៀΔ ەCNS ֽ࣠֗ᓋလت堬றᛀ᧭ऄྒྷࡳ (Chinese National Standards 2006)Ζ(11) ֽᄫࢤػΚ࠷ྒྷࡳլᄫࡐݮढழࠩհៀΔࡳၦ࠷ᔞᅝၦ࿕ᤩΔ אLowry et al. (1951) ֱऄհଥ堸ऄ։࣫Ιࠡ A ޏ 2% Na2CO3Δլ ףNaOHΖ(12) ֽᄫࢤᝰΚ࠷ྒྷࡳլ ᄫࡐݮढழࠩհៀΔࡳၦ࠷ᔞᅝၦ࿕ᤩΔא⍬ЁทᎨऄ (Dubois et al. 1956) ྒྷࡳៀխհք ጙᗷܶၦΔۖאᆿရᗷૠጩᑑᄷΖ ࢍ̶!ژ شܓSAS ࿓ڤၞ۩ၴհ᧢ֱ։࣫ F ᛀࡳࡉֺٌإለ (orthogonal contrast)Ζࠉᇢ᧭ᑇᖕᇷ றૠጩګٺ։ܶၦ֗ᔆچΰԿૹαհؓ݁ଖ (mean) ࡉؓ݁ଖᑑᄷᎄ (standard error of mean)Δ ࠀ࣍ቹխ݁ؓאଖऴයቹࡉؓ݁ଖᑑᄷᎄᒵ।قΖ. 俟 㨫 ڍᄐ၆܅Ϡј̶̝ᇆᜩ! ։࣫լٵᆵक़سጟऱᄅធسոΕᄅធ๒࣠፣ྦᑵոࡉླྀװ፣ྦᑵոհढګ։Δᨠኘ፣ྦছ ৵հक़ګس։᧢֏Δ֗ླྀ፣ྦኙक़ګس։᧢֏ऱᐙΖࠉอૠ᧢ֱ։࣫ F ଖ൶ಘጟΕ፣ྦ Ε֗ࠟृհၴऱٌტயᚨΰ। 1αΖٺጟၴऱษػᔆΕױዠࡳᎨ৫ΕױᄫࢤᝰܶၦΕᛷࡉၩ ܶၦ᧩ڶထฆΖᄅធسոΕ๒࣠፣ྦᑵոࡉླྀװ፣ྦᑵոհၴऱՕຝ։ګ։᧩ڶထฆΖၞԫޡ ֺٌإאለ (Orthogonal contrast) ։࣫፣ྦኙक़سհګ։ᐙΔ֗ླྀፖܡኙ፣ྦक़ګس։հᐙ Ζ࣠᧩قक़سᄅធسո (FR) ࡉ፣ྦक़سΰܶླྀװᑵո KC ࡉ๒࣠ᑵո ISCαհ֏ᖂګ։Δڕ ษፂΕۊ։ΕױዠࡳᎨ৫ΕظㅚኪེΕլᄫࡐݮढΕֽᄫࢤᝰΕֽᄫࢤػᔆΕሧΕၩΕࡉᎭ ܶၦ݁᧩ڶထऱฆΖ๒࣠፣ྦࡉླྀװ፣ྦᑵոऱษػᔆΕጙֽ֏ٽढΕױዠࡳᎨ৫Εظㅚኪ ེΕլᄫࡐݮढΕሧΕၩࡉᎭܶၦ᧩ڶထฆΖೈษػᔆ؆Δߓࡉ፣ྦኙᄅធक़ګس։ ᧢֏ऱᐙࠀྤٌტயᚨΔ।ق፣ྦኙक़ګس։ऱᐙլڂጟլۖٵլٵΖ ጟၴษػᔆΕױዠࡳᎨ৫ࡉᛷܶၦឈڶอૠՂฆΔ܀ኔᎾ၏პΙጟ֘גࣤمऱױ ᄫࢤᝰܶၦࣔ᧩࣍ࠡהጟΙতᙇ 9 ᇆऱၩܶၦ່ΰቹ 1Δ2α Ζጟၴऱࠡ֏הᖂګ։ঞྤ ࣔ᧩ฆΖ.
(4) ልᄐઔߒ! ร 56 ࠴! ร 3 ཚ. 192. । 1. ፣ྦছ৵ऱլٵक़سߓढګ։հ᧢ֱ։࣫ F ଖ Table 1. F values of ANOVA for chemical characteristics (dry basis) of raw and cooked peanut cultivars Factor Cultivary Cooking Contrast: FR vs. (KC & ISC) Contrast: KC vs. ISC Cultivar*cooking. Df z. Crude Crude Crude protein. fat. fiber. 3 2. 6.34** 1.07 2.41 5.53* 1.62 10.25**. 1. 0.25. 1 6. Ash. CHO. Titratable Formol Insoluble acridity Nitrogen. solid. Soluble. Soluble. saccharide. protein. 0.78 1.94 3.57* 1.26 0.71 4.71* 7.34** 3.10 327.55** 119.69** 139.01** 34.69**. 2.16 837.73**. 0.14 19.44** 10.47** 0.89 553.54** 222.42** 256.05** 67.44** 1670.87**. 10.81** 3.10 8.52** 0.38. Factor. df. P. Cultivar Cooking Contrast: FR vs. (KC & ISC) Contrast: KC vs. ISC Cultivar*cooking. 3 2 1 1 6. 4.29* 0.36 0.42 0.30 0.78. 1.07 1.42 K 0.55 7.35** 5.56* 9.14* 1.32. 4.22 0.33. 5.30* 101.57** 16.96** 0.98 1.10 1.02. Ca. Mg. 30.55** 25.11** 17.55** 32.68** 1.77. 0.45 4.42* 7.33* 1.52 1.31. Fe 7.13** 1.34 2.31 0.37 0.77. 21.98** 1.02. 1.95 0.28. 4.59 2.79. Mn. Cu. Zn. 0.15 0.23 0.29 0.17 0.21. 7.51 68.74** 113.58** 23.91** 1.44. 1.67 0.56 0.70 0.42 0.82. z. df=degree of freedom; df of error=12. Cultivar: LCTF, TNG6, TNS9 and TN11; Cooking: treatments including raw, cooked kernerl (KC) and cooked in-shell (ISC) peanut. x *,** significant at 0.05 and 0.01 probability, respectively. y. ༉ࢬڶᆵक़سጟΔՕࣂۖߢΔسոࡉᑵոऱۊ։ΰቹ 1αࡉΰቹ 2αܶၦឈڶอૠՂฆ ܀ኔᎾ၏პΖسոऱษፂܶၦฃ࣍ᑵոΔ܀๒࣠፣ྦࡉླྀװ፣ྦऱᑵոঞྤ᧩ထฆ ΰቹ 1αΖسոऱױዠࡳᎨ৫ΕظㅚኪེΕֽᄫࢤᝰΕֽᄫࢤػᔆࡉᎭګ։ܶၦ᧩ထ࣍๒࣠ ፣ྦࡉླྀװ፣ྦᑵոΙઌ֘چΔسոऱլᄫࡐݮढܶၦ࣍܅ᑵոΰቹ 1Δ2α Ζ๒࣠፣ྦᑵոհױ ዠࡳᎨ৫ΕظㅚኪེΕլᄫࡐݮढΕֽᄫࢤᝰࡉᎭګ։ܶၦ᧩ထฃ࣍ླྀװ፣ྦᑵոΰቹ 1Δ2αΖ ᄐ͞ё၆܅Ϡј̶̈́ኳг̝ᇆᜩ! ྦֽشܓΕ፣ྦΕᚘ፣ྦ֗ᚘֽྦլڤֱٵၞ۩क़س๒࣠֗ླྀװक़س፣ྦᇢ᧭Δא ᨠኘक़سᔆچհ᧢֏Δ࣠ڕቹ 3 ࢬقΖٺڇլٵ፣ྦֱڤऱ๒࣠ࢨླྀװक़سΔक़ݼسᚘଖ (shear stress, g/cm2) ݁ᙟထףᑷழၴᏺ܅૾ۖףΔ।قक़سᔆ݁چᙟထףᑷழၴऱᏺ९ۖຌ֏Ζ࣍ൄᚘՀ ֽྦࢨ፣ྦΔक़ݼسᚘଖᙟףᑷழၴۖᒷኬՀ૾Δ࣍ 80 min ழݼᚘଖ 95.1-138.3 g/cm2Δ๒࣠ ֽྦࡉ፣ྦհݼᚘଖ݁ฃླྀװ࣍܅क़ࡉྦֽس፣ྦΰቹ 3αΖشܓᚘ፣ྦࢨֽྦΔक़سᔆ ࣍چ10 min ழݼᚘଖ߰ຒ૾۟ 126.8-179.3 g/cm2ΔࠀᙟףᑷழၴᥛՀ૾Δ࣍ 25 min ழݼᚘଖ 60.9-121.2 g/cm2Ζᚘֽྦक़سऱݼᚘଖ݁ฃ࣍܅ᚘ፣ྦΖ᧩אقᚘֱࡉྦֽڤ፣ྦक़س ᧩ࣔאױᜍףᑷழၴΖ ᖕՂ૪क़سᔆ֏᧢چ࣠Δक़࣍سൄᚘՀֽྦࢨ፣ྦ 80 min ऱݼᚘଖ 95.1-138.3 g/cm2Δ ۖشܓᚘֽྦࢨ፣ྦ 15 min ༉אױሒࠩઌ२ऱݼᚘଖ (88.6-145.8 g/cm2)Δࢬࠉאլٵ፣ྦֱ ڤᙇᖗլٵ፣ྦழၴΔ։ܑൄᚘ፣ྦࢨൄᚘֽྦ 80 minΔ֗ᚘ፣ྦࢨᚘֽྦ 15 minΔ ٦ၞԫޡ൶ಘլٵ፣ྦֱڤኙ֏ᖂิګ։հᐙΖࠉอૠ᧢ֱ։࣫ F ଖ൶ಘक़ݮسኪΰ๒࣠ࢨװ.
(5) ፣ྦࡉᛟ༚ֽፖक़֏سᖂګ։! 193 !. 80 Crude fat (%). Crude protein (%). 40 30 20 10 0. 4.0. 4.0. 3.0. 3.0. 2.0. Raw. Cooked in-shell. Cooked kernel. Raw. Cooked in-shell. Cooked kernel. Raw. Cooked in-shell. Cooked kernel. Raw. Cooked in-shell. Cooked kernel. Raw. Cooked in-shell. Cooked kernel. 2.0 1.0. 1.0. 0.0 Cooked in-shell. Cooked kernel. 30 25 20 15 10 5 0 Raw. Cooked in-shell. Cooked kernel. Titratable acidity (% citrate). Raw. Carbohydrate (%). 20. Cooked kernel. Ash (%). Crude fiber (%). Cooked in-shell. 0.0. 1.0 0.8 0.6 0.4 0.2 0.0. 80. 120 100 80 60 40 20 0. Insoluble solid (%). Formol-N (mg %). 40. 0 Raw. 60 40 20 0. Cooked in-shell. Cooked kernel Water-soluble protein (%). Raw Water-soluble saccharide (%). 60. 12 10 8 6 4 2 0 Raw. Cooked in-shell. LCTF. 12 10 8 6 4 2 0. Cooked kernel. TNG6. TNS9. TN11. ቹ 1. լٵᆵक़سߓᄅធسոΕ๒࣠ࢨଷླྀ፣ྦक़سհ֏ᖂګ։ΰढૠαΖΰLCTF = ֘גࣤمΙTNG6 = ል 6 ᇆΙTNS9 = তᙇ 9 ᇆΙTN11 = ত 11 ᇆα Fig. 1. Chemical charateristics of raw and cooked peanuts of various cultivars (dry basis). (LCTF = Lichi-tzae-fan; TNG6 = Tainung No. 6; TNS9 = Tainan Selected No. 9; TN11 = Tainan No. 11).
(6) ልᄐઔߒ! ร 56 ࠴! ร 3 ཚ. 800. 800. 600. 600. K (mg %). P (mg %). 194. 400. 200. 200 0. 0 Cooked in-shell. Cooked kernel. 160. 400. 120. 300 Mg (mg %). Ca (mg %). Raw. 80 40. Raw. Cooked in-shell. Cooked in-shell. Cooked kernel. Raw. Cooked in-shell. Cooked kernel. Raw. Cooked in-shell. Cooked kernel. Raw. Cooked in-shell. Cooked kernel. 200 100. Cooked kernel. 4.0. 1.6. 3.0. 1.2. Mn (mg %). Fe (mg %). Raw. 0. 0. 2.0 1.0. 0.8 0.4 0.0. 0.0 Raw. Cooked in-shell. Cooked kernel 5.0. 2.0. 4.0 Zn (mg %). 1.5 Cu (mg %). 400. 1.0 0.5. 3.0 2.0 1.0 0.0. 0.0 Raw. Cooked in-shell. LCTF. Cooked kernel. TNG6. TNS9. TN11. ቹ 2. լٵᆵक़سߓᄅធسոΕ๒࣠ࢨଷླྀ፣ྦक़سհढᔆิګΰढૠαΖΰLCTF = ֘גࣤمΙ TNG6 = ል 6 ᇆΙ TNS9 = তᙇ 9 ᇆΙTN11= ত 11 ᇆα Fig. 2. The mineral element contents of raw and cooked peanuts of various cultivars (dry basis). (LCTF = Lichi-tzae-fan; TNG6 = Tainung No. 6; TNS9 = Tainan Selected No. 9; TN11 = Tainan No. 11).
(7) ፣ྦࡉᛟ༚ֽፖक़֏سᖂګ։! 195 !. ቹ 3. լٵ፣ྦֱڤक़ิس៣ᔆچᙟ፣ྦழၴऱ᧢֏ൣݮΖ Fig. 3. The change of peanut texture associated with cooking time of various cooking methods.. । 2. լٵ፣ྦֱڤक़ګس։հ᧢ֱ։࣫ F ଖ Table 2. F values of ANOVA for chemical characteristicsz of peanuts by various cooking methods Factor Formx Method Form*method. df z 1 3 3. Crude protein 0.42 1.44 3.81*. Crude Crude fat fiber 5.26*w 0.69 2.44 3.84* 0.96 0.25. Ash 3.95 3.45* 0.20. CHO 2.90 2.00 1.97. Titratable Formol Soluble Soluble acridity nitrogen saccharide protein 1.19 4.91* 0.82 1.08 1.69 2.62 30.52** 5.84** 5.45** 1.11 2.39 0.50. Factor df z P K Ca Mg Fe Mn x Form 1 0.65 16.79** 3.09 0.18 0.98 0.35 Method 3 0.83 5.36* 3.26* 0.38 4.73* 0.72 Form*method 3 0.77 0.20 2.15 1.07 0.30 1.19 z ANOVA was conducted according to the dry basis of all chemical characteristics. y df=degree of freedom; df of error=16. x Form: two forms of kernerl and in-shell peanut; Method: four combinations of cooking atmospheric boiling , atmospheric steaming, autoclave boiling, and autioclave steaming. w , * ** significant at 0.05 and 0.01 probability, respectively.. Cu 0.57 2.82 1.11. Zn 2.31 0.38 0.07. methods, including. ླྀα ΕףᑷֱڤΕ֗ࠟृհၴऱٌტயᚨΰ। 2α Ζ๒࣠ࡉླྀװ፣ྦक़سऱษौΕጙֽ֏ٽढΕ ظㅚኪེࡉሧܶၦ᧩ڶထฆΖլٵ፣ྦֱڤऱษፂΕۊ։ΕױᄫࢤᝰࡉױᄫࢤػᔆΕ ሧΕၩࡉᥳ᧩ڶထฆΖٵழΔ፣ྦླྀፖࡉܡ፣ྦֱڤኙษػᔆࡉױዠࡳᎨ৫ܶၦ᧢֏ᐙڶ ᧩ထٌტயᚨΖ.
(8) 196. ልᄐઔߒ! ร 56 ࠴! ร 3 ཚ. լᓵא۶ጟ፣ྦֱڤΔ๒࣠क़سऱظㅚኪེࡉሧܶၦ݁᧩ထ࣍ླྀװक़سΰቹ 4Δ5α Ζ፣ྦֱ ڤኙֽ։ऱᐙৰՕΔאൄᚘֽྦ 80 min ऱֽ։ܶၦ່ (36.23-37.60%)Δ๒࣠ࡉླྀװक़س ၴྤ᧩ထฆΖאൄᚘࢨᚘ፣ྦΔླྀװक़سऱֽ։݁ለ๒࣠᧩ထ܅Ι֠ࠡאᚘ፣ྦ ླྀװक़ֽس։ܶၦ່( ܅23.30%)Ζᚘֽྦ๒࣠ࡉླྀװक़سऱֽ։ܶၦΔࡉൄᚘ፣ྦ๒࣠क़س ྤ᧩ထฆΰቹ 4αΖษፂܶၦאൄᚘ፣ྦֱ່ڤΔאᚘ፣ྦֱ܅່ڤΖۊ։ঞאᚘ ፣ྦֱ່ڤΖᚘ፣ྦֱڤΰ፣ྦࡉֽྦαऱሧࡉᥳܶၦ݁᧩ထ࣍ൄᚘ፣ྦΖֽᄫࢤᝰ ࡉױᄫࢤػᔆܶၦאൄᚘֽྦֱ܅່ڤΰቹ 4Δ5α Ζक़ױسዠࡳᎨ৫ࣔ᧩࠹ࠩլٵ፣ྦֱࡉڤ፣ ྦླྀፖܡऱٌტᐙΔڇൄᚘࢨᚘֽྦֱڤΔ๒࣠क़سऱױዠࡳᎨ৫᧩ထ࣍ླྀװक़سΙ܀ઌ ֘چΔ࣍ൄᚘࢨᚘ፣ྦֱڤΔླྀװक़سऱױዠࡳᎨ৫֘ۖ᧩ထ࣍๒࣠क़سΖױዠࡳᎨ৫א ᚘ፣ྦଷոक़່سΰቹ 4αΖ ᒌೇͪ၆܅Ϡј̶̝ᇆᜩ! ᛟհ๒࣠ࢨླྀװक़࣍سൄᚘࢨట़Հ༚ֽΔֽ։ܶၦ᧢֏ൣڕݮቹ 6 ࢬقΖᄅធक़سᑌֽء ։ܶၦ 37.28%Ζᛟླྀװक़࣍سൄᚘࢨట़Հ༚ֽΔࢨᛟक़س๒࣠࣍ట़Հ༚ֽΔֽࠡ։ ܶၦ ࣍ױ12 ՛ழփᏺࠩףપ 40%Ιᛟक़س๒࣠࣍ൄᚘՀ༚ֽ 48 ՛ழ৵Δֽࠡ։ܶၦᏺࠩף પ 30%Ζ ։࣫ᆵक़سऱᄅធΕᛟࡉ༚ֽऱسླྀװոࡉᑵոհ֏ᖂګ։Δᨠኘᛟࡉ༚ֽኙक़س፣ྦছ ৵ګ։᧢֏հᐙΖࠉอૠ᧢ֱ։࣫ F ଖ൶ಘ༚ֽΕ፣ྦΕ֗ࠟृհၴऱٌტயᚨΰ। 3α ΖᄅធΕ ᛟࡉ༚ֽक़سΰسոࡉᑵոαऱۊ։ΕױዠࡳᎨ৫ΕֽᄫࢤػᔆΕ֗ٺढᔆิګΰڕᛷΕሧΕ ၩΕΕᥳࡉᎭα݁᧩ڶထฆΖسոࡉᑵոհۊ։ΕױዠࡳᎨ৫ΕظㅚኪེΕլᄫࡐݮढΕֽ ᄫࢤᝰΕֽᄫࢤػᔆΕࡉᎭܶၦ݁᧩ڶထऱฆΖٵழΔᛟ༚ֽࡉ፣ྦኙױዠࡳᎨ৫Εࡉ ظㅚኪེࡉᎭܶၦ᧢֏ᐙ᧩ڶထٌტயᚨΖ ༚ֽسոऱֽ։ܶၦ (43.58%) ࣍ᄅធسո (37.28%)Δ࣍܀፣ྦ৵ࠟृֽ։։ܑ 39.84% ࡉ 40.37%Δྤ᧩ထฆΖᛟسոֽ։ܶၦ (6.25%) ᧩ထ࣍܅ᄅធࡉ༚ֽسոΔᆖ፣ྦ৵հᑵո ऱֽ։ܶၦ (29.98%) ս᧩ထለᄅធࡉ༚ֽᑵո܅ΖᄅធΕᛟ֗༚ֽक़سسոࢨᑵոऱ֏ᖂګ ։᧢֏ൣڕݮቹ 7 ֗ቹ 8 ࢬقΰढૹૠαΖ࣠᧩قᛟࡉ༚ֽक़سسոऱษػᔆΕษौΕ ษፂΕۊ։ࡉጙֽ֏ٽढԫᛜ塄ګ։ࡉᄅធسոྤ᧩ထฆΖೈ༚ֽक़سᑵոհۊ։ฃ࣍܅ ᄅធࡉᛟक़سᑵո (p<0.05) ؆ΔᄅធΕᛟࡉ༚ֽक़سᑵոհԫᛜ塄ګ։ၴྤ᧩ထࢤฆ (p>0.05)Ζ ֺለक़سسոࠡ֏הᖂګ։ΔᄅធسոऱױዠࡳᎨ৫᧩ထ࣍ᛟࡉ༚ֽक़سسոΔᛟࡉ༚ ֽسոհၴঞྤ᧩ထฆΖᛟسոऱظㅚኪེ᧩ထ࣍܅ᄅធࡉ༚ֽسոΔֽᄫࢤػᔆ᧩ထ࣍ ᄅធࡉ༚ֽسոΔۖᄅធࡉ༚ֽسոհၴऱظㅚኪེࡉױᄫࢤػᔆܶၦঞྤ᧩ထฆΖᄅធΕ ᛟ֗༚ֽक़سسոၴऱֽᄫࢤᝰܶၦྤ᧩ထฆΰቹ 7αΖᄅធسոऱᥳΕᙐࡉᎭܶၦ᧩ထ࣍ ༚ֽسոΔृࠟ܀ऱᛷΕၩࡉܶၦঞྤ᧩ထฆΖᄅធسոሧ࣍܅ᛟࡉ༚ֽسոΰቹ 8α Ζ լᓵᄅធΕ༚ֽࢨᛟक़سᆖ፣ྦ৵ΔᑵոऱױዠࡳᎨ৫ΕظㅚኪེΕֽᄫࢤػᔆࡉֽᄫࢤ ᝰ݁᧩ထ૾܅Ζᛟक़سᑵոऱױዠࡳᎨ৫Εظㅚኪེࡉֽᄫࢤᝰ᧩ထ࣍ᄅធࡉ༚ֽᑵոΔᄅធ ࡉ༚ֽᑵոၴঞྤ᧩ထฆΖᄅធᑵոऱֽᄫࢤػᔆፖᛟᑵոࡉ༚ֽᑵոྤ᧩ထฆΖᛟᑵ ոऱֽᄫࢤᝰฃ࣍ᄅធࡉ༚ֽᑵոΔۖᄅធࡉ༚ֽᑵոၴऱֽᄫࢤᝰঞྤ᧩ထฆΰቹ 7αΖᄅ ធᑵոऱᥳܶၦ᧩ထ࣍༚ֽᑵոΔࠡ塒ढᔆิܶګၦፖ༚ֽᑵոྤ᧩ထฆΖ.
(9) ፣ྦࡉᛟ༚ֽፖक़֏سᖂګ։! 197 !. ቹ 4. אլٵ፣ྦֱڤऱᄅធक़س๒࣠ࢨླྀװक़سհ֏ᖂګ։Ζ Fig. 4. Chemical characteristics of fresh in-shell and kernel peanut cooked by various methods..
(10) ልᄐઔߒ! ร 56 ࠴! ร 3 ཚ. 800. 1000. 600. 800 K (mg %). P (mg %). 198. 400 200. 0 B80. S80. AW15. AS15. 80. B80. S80. AW15. AS15. B80. S80. AW15. AS15. B80. S80. AW15. AS15. B80. S80. AW15. AS15. 300 250. 60. Mg (mg %). Ca (mg %). 400 200. 0. 40 20. 200 150 100 50 0. 0 B80. S80. AW15. AS15. 4.0. 4.0. 3.0. 3.0. Mn (mg %). Fe (mg %). 600. 2.0 1.0. 2.0 1.0 0.0. 0.0 B80. S80. AW15. AS15. 1.0. 6.0 Zn (mg %). Cu (mg %). 0.8 0.6 0.4. 4.0. 2.0. 0.2 0.0. 0.0 B80. S80. AW15. AS15. in shell. kernel. B80 = Atmospheric boiling for 80 min. AW15 = Autoclave boiling for 15 min. S80 = Atmospheric steaming for 80 min. AS15 = Autoclave steaming for 15 min. ቹ 5. אլٵ፣ྦֱڤऱᄅធक़س๒࣠ࢨླྀװक़سհढᔆิګΰढૠαΖ Fig. 5. The mineral element contents of fresh in-shell and kernel peanut cooked by various methods (dry basis)..
(11) ፣ྦࡉᛟ༚ֽፖक़֏سᖂګ։! 199 !. ቹ 6. ᛟक़س๒࣠ࡉླྀװक़س༚ֽழֽ։ܶၦ᧢֏ൣݮΖ Fig. 6. The changes in water contents of dry in-shell and kernel peanuts during rehydration.. । 3. سធΕᛟ֗ᛟ༚ֽक़ګس։հ᧢ֱ։࣫ F ଖ Table 3. F values of ANOVA for chemical characteristics of raw, dried and rehydrated peanuts Factor Soakingy Cooking Soaking*Cooking. df z 2 1 3. Crude Crude Crude protein. fat. fiber. 1.90 3.66 0.79. 0.86 1.24 0.25. 1.79 1.51 1.83. Ash. CHO. 5.68*x 1.41 23.63** 0.66 0.23 0.07. Titratable acridity 10.31** 176.47** 16.45**. Formol. Soluble. Soluble. nitrogen saccharide protein 0.23 130.67** 6.59*. 1.32 16.20** 39.18** 178.70** 0.29 2.46. Factor df z P K Ca Mg Fe Mn Cu y Soaking 1 6.06* 7.08* 6.35* 6.39* 17.51** 3.76 41.68** Cooking 3 0.24 8.01* 5.03 5.61* 0.35 0.26 87.63** Soaking*Cooking 3 0.91 1.65 3.19 0.03 2.92 1.44 21.47** z df = degree of freedom; df of error = 8 . y Soaking: three treatments including fresh, dry and rehydrated; Cooking: with or without cooking. x , * ** significant at 0.05 and 0.01 probability, respectively.. Zn 1.19 3.11 1.69.
(12) 200. ልᄐઔߒ! ร 56 ࠴! ร 3 ཚ. ቹ 7. ᄅធΕᛟࡉᛟ༚ֽླྀװक़سسոࡉྦոհ֏ᖂګ։Ζ Fig. 7. The chemical characteristics of raw and cooked kernels for fresh, dry and rehydrated peanut..
(13) ፣ྦࡉᛟ༚ֽፖक़֏سᖂګ։! 201 !. 1000 800. 600. K (mg %). P (mg %). 800. 400 200. 0 Raw. Cooked. 120. Mg (mg %). Ca (mg %). Raw. Cooked. Raw. Cooked. Raw. Cooked. Raw. Cooked. 400. 100 80 60 40 20 0. 300 200 100 0. Raw. Cooked. 2.0. 5.0 Mn (mg %). 4.0 Fe (mg %). 400 200. 0. 3.0 2.0 1.0. 1.5 1.0 0.5 0.0. 0.0 Raw. Cooked. 5.0. 2.0. 4.0. 1.5. Zn (mg %). Cu (mg %). 600. 1.0 0.5. 3.0 2.0 1.0. 0.0. 0.0 Raw. Cooked. Fresh. Rehydrated. Dry. ቹ 8. ᄅធΕᛟࡉᛟ༚ֽླྀװक़سسոࡉྦոհढᔆิګΰढૠαΖ Fig. 8. The mineral element contents of raw and cooked kernels for fresh, dry and rehydrated peanuts (dry basis)..
(14) 202. ልᄐઔߒ! ร 56 ࠴! ร 3 ཚ. 岝 嵥 ءᇢ᧭ᆵक़سߓ֘גࣤمΕል 6 ᇆΕতᙇ 9 ᇆࡉত 11 ᇆᄅធسոٺጟΰߓαᆖ ፣ྦ৵Δլᓵླྀ፣ྦፖܡΔഗءՂᑵոԫᛜ塄ګ։Δڕษौࡉۊ։ܶၦΔࡉسոհၴऱ ฆࠀլՕΖ๒࣠क़ླྀװ֗سक़سᑵոऱױዠࡳᎨΕظㅚኪེΕֽᄫࢤᝰࡉֽᄫࢤػᔆܶၦࣔ᧩ ለسո܅Δۖլᄫࡐݮढঞࣔ᧩ለسոΖංྒྷ፣ྦመ࿓ױ౨ທګक़سຝ։ګ։ੌ؈Δࠀࠌຝ ։ֽᄫࢤګ։᠏᧢ګլᄫࢤΖMurugesu & Basha (1989) མ( ྦֽܫboiling) ࠌक़ױسᄫࢤጙֽ֏ ٽढΕױᄫࢤػᔆࡉཾᠦഗᎨܶၦ྇֟Δ܀ኙ᜔࣍ػᔆΕլᄫࢤጙֽ֏ٽढࡉईܶၦঞྤ ᐙΖSchmitt & Meleki (2004) ٍ࿇ֽྦΕ੦ࡉྠच (boiling, frying and dry roasting) ݁ᄎ૾܅क़ سػᔆऱױᄫࢤ (solubility) ࡉ֏ࢤ (digestibility)Ζ ๒࣠፣ྦᑵոऱױዠࡳᎨΕظㅚኪེΕֽᄫࢤᝰ֗լᄫࡐݮढܶၦ݁ฃ࣍ླྀװ፣ྦᑵոΔ ංᓵक़سླྀ፣ྦٵױழֽ྇֟ࠡᄫࢤګ։֗լᄫࡐݮढऱੌ؈Ζक़ླྀسዌឈ֞ڍܧᔆΔڂ؆। ።ԫᐋߡᔆᐋΔທګᓳ࠺क़سᓳ࠺լ࣐ዶԵ (Tsai et al. 1993)Δءڇᇢ᧭፣ྦመ࿓խΔक़ླྀس Ոઌኙګ֟྇چ։ੌ؈Ζ๒࣠፣ྦᑵոऱظㅚኪེለླྀװ፣ྦᑵոΔױංྒྷ๒࣠፣ྦक़ڇسଇ ࠺ᚨለླྀװ፣ྦक़سฃزกΖ ءᇢ᧭ྦֽشܓΕ፣ྦΕᚘ፣ྦ֗ᚘֽྦլڤֱٵၞ۩๒࣠֗ླྀװक़س፣ྦΔᨠኘ क़سᔆچհ᧢֏࣠᧩قΔլᓵ๒࣠ࢨླྀװक़ڇسൄᚘՀऱ፣ྦࢨֽྦழΔक़سᔆ݁چᙟထ፣ྦ ழၴऱᏺ९ۖດዬຌ֏ΖLii & Chang (1987) ܫक़࣍سआֽ (100к) ֽྦழΔࠡᔆچᙟֽྦழၴ ᏺ९ۖດዬຌ֏Ι ࣍܀50к۟ 90кֽྦழΔक़ิس៣݁٣ܧ࿏֏ွΔۖ৵٦ᙟֽྦழၴᏺ९ۖ ດዬຌ֏Ζ ءᇢ᧭࿇ᚘֱࡉྦֽڤ፣ྦ᧩ࣔאױᜍழၴΖ܀ᛀီ፣ྦक़س؆ᨠ࿇Δᚘ፣ྦ क़᧩ࣔڶسๅֽွΔक़سᓂۥᖻ᧢ᄆۖᐙ؆ᨠΖᇢ᧭ٵழ࿇ᚘֽྦक़سऱݼᚘଖ݁ฃ܅ ࣍ᚘ፣ྦΔ।قᚘֱڤழΔ௦ֽ፣ྦ࣍ܗڶक़سऱຌ֏Δאױᝩ܍ᚘ፣ྦक़سऱ լߜ؆ᨠᔆΖ ֺڇለլٵऱ፣ྦֱڤኙक़ګس։հᐙΔ࿇ֽྦΕ፣ྦΕᚘ፣ྦ֗ᚘֽྦ፣ྦ ֱڤኙक़سԫᛜ塄ګ։Δڕษػᔆ֗ษौᐙլՕΖᚘ፣ྦक़سऱظㅚኪེΕֽᄫࢤ ᝰֽ֗ᄫࢤػᔆܶၦฃ࣍ࠡהΔۖൄᚘֽྦक़سऱຍࠄګ։ܶၦঞ່܅Δ֠ࠡאൄᚘֽྦ ऱֽᄫࢤᝰܶၦࣔ᧩הࠡ࣍܅፣ྦֱڤΖᚘ፣ྦֱڤឈྥࠌױक़سᔆچຌ֏ݶΔຝ։ګ։ ࣍ࠡהΔ܀Ոທګขऱๅֽွࡉլߜ؆ᨠΖᚘֽྦक़سऱګ։ፖൄᚘ፣ྦक़سઌ२Δ ܀፣ྦழၴࣔ᧩ᜍΔאױᝩ܍ᚘ፣ྦࢬທګऱរΖᖞ᧯ۖߢΔᚘֽྦᚌ࣍ࠡה፣ྦֱ ڤΖ ᨠኘᛟ๒࣠ࢨླྀװक़࣍سൄᚘࢨట़Հ༚ֽൣݮΔླྀװक़࣍سൄᚘࢨట़݁ݶױຒ༚ֽΔట ़ֱࠄױڤ༼ᛟླྀװक़سऱ༚ֽຒΔृࠟ܀ฆլՕΖ࣍ൄᚘՀक़ླྀسᣤૹॴᡶᛟक़س ๒࣠ऱ༚ֽΙشܓట़ֱ༼چ᧩ࣔאױڤᛟ๒࣠ऱ༚ֽ౨ԺΔࠌࠡ༚ֽຒፖᛟླྀװक़سऱ ༚ֽൣݮઌ२Ζڼઔߒ࣠ፖ Tsai et al. (1992) ऱᇢ᧭࣠ઌ२Δהଚشܓట़௦ዤףຒླྀक़س ऱᓳ࠺௦ዤΔ๒࣠ऱक़سոֽ։ܶၦڇట़௦ዤऄ 2 hr ৵ױሒ 42%ΖTsai et al. ऱܫխक़س௦ ዤ༚ֽຒ࣍ءᇢ᧭Δංྒྷױ౨ਢ࣍طట़௦ዤழట़৫ऱฆΖ ൶ಘᛟ༚ֽኙक़سسոࢨᑵո֏ᖂګ։᧢֏հᐙΔ࣠᧩قᛟक़س༚ֽছ৵سոࡉྦո հՕຝ։ᛜ塄ګ։ΕظㅚኪེࡉֽᄫࢤᝰܶၦΔࡉᄅធسոࡉྦոઌ२ΖᛟسոऱױዠࡳᎨ݁.
(15) ፣ྦࡉᛟ༚ֽፖक़֏سᖂګ։! 203 !. ࣍܅ᄅធسոΔ᧩قᛟመ࿓ױທګᄅធक़ױسዠࡳᎨऱ྇֟Ζᄅធक़سऱױዠࡳᎨڕছ૪ᇢ᧭ ٍ࣠ᄎ࣍፣ྦழੌ؈Δࠌᄅធक़سᑵոऱױዠࡳᎨፖ༚ֽक़سᑵոઌ२Ζ༚ֽመ࿓ທګᛟक़س سոᥳΕᙐΕᎭढᔆิ᧩ګထ྇֟Ιۖ፣ྦመ࿓ঞኙढᔆิܶګၦᐙլՕΖᛟक़س༚ֽ ೈᐙຝ։֏ᖂګ։؆Δٍᄎທګढࢤࡉᔆچऱ᧢ޏΔAydin (2007) ܫक़سسոᙟထࠡ༚ֽֽ։ ܶၦᏺףΔയ৫ (bulk density) ૾ۖ܅టയ৫ (true density) ᏺףΙक़سسոᔆֽ࠹چ։ܶၦᐙ ᄕՕΔᙟထֽ։ܶၦᏺ᧢ۖףຌΔឰါԺ (rupture strength) ૾܅Ζ. 崛 嶬 ࢭ֮ء፞۩ਙೃልᄐࡡᇖܗઔߒຝ։ᆖ၄ΰૠᒳᇆ 88 ઝݾ-3.2-២-01αאႉګݙܓΔ ڼીΖ. ㆤ䞷㠖䘊 (Literature cited) Aydin. C. 2007. Some engineering properties of peanut and kernel. J. Food Eng. 79:810-816. Association of Official Agricultural Chemists (AOAC). 1984. Official Methods of Analysis, 13th ed., Association of Official Analytical Chemists, Washington, DC. 1141 pp. Bett, K. L., J. R. Vercellotti, N. V. Lovegren, T. H. Sanders, R. T. Hinsch, and G. K. Rasmussen. 1994. A comparison of the flavor and compositional quality of peanuts from several origins. Food Chem. 51:21-27. Cheng, S. L., and T. C. Tsai. 1991. Studies on the processing of in-shell peanuts. p.93-99 in: the Proceedings of Peanut Processing Workshop. Chia-yi Agricultural College. Chia-yi. (In Chinese) Chinese. National. Standards. (CNS).. 2004a.. Method. of. Test. for. Fruit. and. Vegetable. Products-Determination of Titratable Acidity. CNS Standard: Classfied No. N6167, General No. 8626, Central Bureau of Standard, Ministry of Economic Affairs, Taiwan. 2 pp. (In Chinese) Chinese. National. Standards. (CNS).. 2004b.. Method. of. Test. for. Fruit. and. Vegetable. Products-Determination of Water-Insoluble Solids. CNS Standard: Classfied No. N6163, General No. 8622, Central Bureau of Standard, Ministry of Economic Affairs, Taiwan. 2 pp. (In Chinese) Chinese National Standards (CNS). 2006. Method of Test for Fruit and Vegetable Juice Products-Determination of Formol Nitrogen. CNS Standard: Classfied No. N6219, General No. 12630, Central Bureau of Standard, Ministry of Economic Affairs, Taiwan. 2 pp. (In Chinese) Chiou, R. Y., and T. T. Tsai. 1989. Characterization of peanut proteins during roasting as affected by initial moisture content. J. Agric. Food. Chem. 37:1377-1381. Chiou, R. Y. Y., Y. S. Chang, T. T. Tsai, and S. Ho. 1991. Variation of flavor-related characteristics of peanuts during roasting as affected by initial moisture contents. J. Agric. Food Chem. 39:1155-1158. Dubois, M., K. A. Gilles, J. K. Hamilton, P. A. Rebers, and F. Smith. 1956. Colorimetric method for determination of sugars and related substances. Anal. Chem. 28:350-356..
(16) 204. ልᄐઔߒ! ร 56 ࠴! ร 3 ཚ. Lii, C. Y., and W. H. Chang. 1987. Correlation between the textural and chemical changes of peanuts during cooking and other treatments. I. Relationships between texture and chemical components of peanuts after pre-cooking. Food Sci. 14:233-241. (in Chinese with English abstract) Lii, C. Y., and W. H Chang. 1991. Changes in physico-chemical properties of peanuts during cooking processes. p.101-113. in: The Proceedings of Peanut Processing Workshop. Chia-yi Agricultural College. Chia-yi (In Chinese) Liu, Y. F., S. Ferng, and R. Y. Y. Chiou. 1993. Processing related characteristics of peanut kernels of various cultivars grown in Taiwan. J. Tech. 8:73-80. (in Chinese with English abstract) Lowry, O. H., N. J. Rosebrough, L. Farr, and R. J. Randall. 1951. Protein measurement with the Folin phenol reagent. J. Biol. Chem. 193:265-273. Mondoulet, L., E. Paty, M. F. Drumare, S. Ah-Leung, P. Scheinmann, R. M. Willemot, J. M. Wal, and H. Bernard. 2005. Influence of thermal processing on the allergenicity of peanut proteins. J. Agric. Food Chem. 53:4547-4553. Murugesu, V. and S. Basha. 1989. Effect of salt concentration and duration of boiling on peanut seed composition. J. Agric. Food Chem. 37:756-760. Schmitt, D. A., and S. J. Maleki. 2004. Comparing the effects of boiling, frying and roasting on the allergen city of peanuts. J. Allergy Clin. Immunol. 113:S155. (abstract) Tsai, C. L., S. W. Fong, and R. Y. Y. Chiou. 1991. Relationships between processing characteristics of peanuts and their cultivations. p.11-20 in: The Proceedings of Peanut Processing Workshop. Chia-yi Agricultural College. Chia-yi (In Chinese) Tsai, T. C., C. Y. Tseng, and S. L. Cheng. 1992. The processing improvement of in-shell peanuts with vacuum soaking and blanching. J. Biomass Energy Soc. China 11:92-99. (in Chinese with English abstract) Tsai, T. C., C. Y. Tseng, S. L. Cheng, and Y. D. Tseng. 1993. The flavorings of in-shell peanuts with vacuum soaking. J. Biomass Energy Soc. China 12:164-170. (in Chinese with English abstract) Tseng, Y. K., T. R. Chen, and P. Chang. 1991. Physical characteristics and general composition of raw peanuts in Taiwan. J. Nat. Chia-yi Inst. Agric. 26:185-200. (in Chinese with English abstract).
(17) ፣ྦࡉᛟ༚ֽፖक़֏سᖂګ։! 205 !. Effects of Cooking Methods and Rehydration on the Chemical Composition and Texture of Peanut1 Shwu-Jene Tsai2,4, Tsung-Yen Wu2, King-Hsing Yang3, Huey-Ing Liu2 and Ching-Liang Liaw2 Abstract Tsai, S. H., T. Y. Wu, K. H. Yang, H. I. Liu, and C. L. Liaw. 2007. Effects of cooking methods and rehydration on the chemical composition and texture of peanut. J. Taiwan Agric. Res. 56:189-205. The effects of cooking on the chemical composition and texture of peanut were studied. Several factors were considered: with or without shell during cooking; cooking methods; drying and rehydration. Peanut cultivars used in the research included Lih-Jr-Chai, Tainung #6, Tainan sel. #9 and Tainan #11. Compared to raw materials, the cooked peanut kernels had similar contents in proximate components; lower contents in titratable acidity, formol-N, water-soluble sugar and water-soluble protein; a higher content in water-insoluble solid. The results indicated that cooking processing caused the losses of water-soluble components as well as the partial changes of soluble components into insoluble ones. The cooked in-shell peanuts demonstrated higher contents of soluble components and insoluble solids than cooked peanut kernels. It might be concluded that the shell behaved as a barrier, preventing the leakage of peanut nutrients during cooking. Cooking time was shortened when peanuts were cooked by autoclave. Peanuts treated by autoclave steaming had a higher content of water-soluble sugar, but showed a drier and poor appearance. Overall, the autoclave boiling of peanut is recommended as the better cooking method for its cooking efficiency and quality. The rehydration of dry in-shell peanut was expeditiously improved by vacuum soaking. Dry peanut had similar composition as fresh raw one, except it was lower in titratable acidity. The rehydrated peanuts, including raw and cooked kernels, had similar contents as the fresh ones for most chemical components. However, soaking process of dry peanut kernel during rehydration caused significant losses of minerals, such as Fe, Cu and Mg. Key words: Arachis hypogaea, In-shell peanut, Kernel peanut, Chemical composition, Cooking methods, Rehydration.. 1. Contribution No.2294 from Agricultural Research Institute, Council of Agriculture. Accepted:July 31, 2007. 2. Associate Researcher, Assistant Researcher, former Senior Researcher, Senior Researcher and Director,respectively, Agricultural Chemistry Division, ARI, Wufeng, Taichung, Taiwan, ROC. 3. Associate Agronomist, Crop Science Division, ARI, Wufeng, Taichung, Taiwan, ROC. 4. Corresponding author, e-mail:[email protected]; Fax:(04)23302805..
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