Abstract
High-oleic peanuts have attracted the attention of food processors and consumers for their good keeping quality and purported multiple health benefits. It is of interest to investigate whether high-oleic peanuts can replace their normal-oleic counterparts in Asian style foods. After long-term storage, Huayu 668 garlic-flavored peanuts exhibited a much lower peroxide value, and a comparable or lower acid value as compared with normal-oleic peanuts; the peroxide value of Huayu 668 salted crispy peanuts was on a par with salted dried normal-oleic Tianfu 3 prepared with special shelf life extension processing, while the acid value was more than twice as high. The peroxide value and acid value of all the peanut products herein did not exceed the upper limits specified in China national standard. Significant genotype × storage interactions (garlic flavor and total) and genotype effects (roasted peanut flavor, crunchiness and total) were detected in sensory quality indicators for garlic and salted crispy/dried peanut products, respectively. High-oleic Huayu 668 did not show any disadvantages in terms of organoleptic quality compared to normal-oleic peanuts. The outcome of this study suggested that Huayu 668 could be used for garlic-flavored peanut production and had potential in salted crispy peanut and salted dried peanut processing.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 9
Claim · model-written summary
After long-term storage, garlic-flavored Huayu 668 peanuts had a much lower peroxide value than normal-oleic peanuts.
- Taxon
- peanut
Arachis hypogaeae1 - Material
- Huayu 668e1
- Treatment
- long-term storagee1
- Outcome
- peroxide valuee1
- Direction
- much lowere1
- Comparator
- normal-oleic peanutse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“After long-term storage, Huayu 668 garlic-flavored peanuts exhibited a much lower peroxide value, and a comparable or lower acid value as compared with normal-oleic peanuts”
Claim · model-written summary
After long-term storage, garlic-flavored Huayu 668 peanuts had a comparable or lower acid value than normal-oleic peanuts.
- Taxon
- peanutArachis hypogaeae1
- Material
- Huayu 668e1
- Treatment
- long-term storagee1
- Outcome
- acid valuee1
- Direction
- comparable or lowere1
- Comparator
- normal-oleic peanutse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“After long-term storage, Huayu 668 garlic-flavored peanuts exhibited a much lower peroxide value, and a comparable or lower acid value as compared with normal-oleic peanuts”
Claim · model-written summary
The peroxide value of Huayu 668 salted crispy peanuts was on a par with salted dried normal-oleic Tianfu 3.
- Taxon
- peanutArachis hypogaeae2
- Material
- Huayu 668e2
- Treatment
- salted crispy peanutse2
- Outcome
- peroxide valuee2
- Direction
- on a pare2
- Qualifier
- prepared with special shelf life extension processinge2
- Comparator
- salted dried normal-oleic Tianfu 3e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“the peroxide value of Huayu 668 salted crispy peanuts was on a par with salted dried normal-oleic Tianfu 3 prepared with special shelf life extension processing, while the acid value was more than twice as high”
Claim · model-written summary
The acid value of Huayu 668 salted crispy peanuts was more than twice that of salted dried normal-oleic Tianfu 3.
- Taxon
- peanutArachis hypogaeae2
- Material
- Huayu 668e2
- Treatment
- salted crispy peanutse2
- Outcome
- acid valuee3
- Direction
- more than twice as highe3
- Value
- more than twicee3
- Comparator
- salted dried normal-oleic Tianfu 3e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“the peroxide value of Huayu 668 salted crispy peanuts was on a par with salted dried normal-oleic Tianfu 3 prepared with special shelf life extension processing, while the acid value was more than twice as high”
e3“while the acid value was more than twice as high”
Claim · model-written summary
Significant genotype by storage interactions were detected for garlic flavor and total sensory quality indicators.
- Taxon
- peanutArachis hypogaeae4
- Outcome
- genotype × storage interactionse4
- Qualifier
- garlic flavor and totale4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Significant genotype × storage interactions (garlic flavor and total) and genotype effects (roasted peanut flavor, crunchiness and total) were detected in sensory quality indicators for garlic and salted crispy/dried peanut products, respectively”
Claim · model-written summary
Genotype effects were significant for roasted peanut flavor, crunchiness and total sensory quality in salted crispy and dried peanut products.
- Taxon
- peanutArachis hypogaeae4
- Outcome
- roasted peanut flavor, crunchiness and totale4
- Qualifier
- genotype effectse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Significant genotype × storage interactions (garlic flavor and total) and genotype effects (roasted peanut flavor, crunchiness and total) were detected in sensory quality indicators for garlic and salted crispy/dried peanut products, respectively”
Claim · model-written summary
The peroxide value and acid value of all peanut products did not exceed the China national standard upper limits.
- Taxon
- peanutArachis hypogaeae5
- Outcome
- peroxide value and acid valuee5
- Qualifier
- did not exceed the upper limits specified in China national standarde5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“The peroxide value and acid value of all the peanut products herein did not exceed the upper limits specified in China national standard”
Claim · model-written summary
High-oleic Huayu 668 showed no organoleptic disadvantage compared with normal-oleic peanuts.
- Taxon
- peanutArachis hypogaeae6
- Material
- Huayu 668e6
- Treatment
- High-oleice6
- Outcome
- organoleptic qualitye6
- Direction
- did not show any disadvantagese6
- Comparator
- normal-oleic peanutse6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“High-oleic Huayu 668 did not show any disadvantages in terms of organoleptic quality compared to normal-oleic peanuts”
Claim · model-written summary
Huayu 668 could be used for garlic-flavored peanut production and has potential for salted crispy and salted dried peanut processing.
- Taxon
- peanutArachis hypogaeae7
- Outcome
- garlic-flavored peanut productione7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“The outcome of this study suggested that Huayu 668 could be used for garlic-flavored peanut production and had potential in salted crispy peanut and salted dried peanut processing”
The same questions in other papers
storage · molecular: metabolites · Arachis hypogaea (peanut)Positive and negative results
4 papers in the same direction as this paper · 2 in the opposite direction · 1 reporting no difference from an alternative
- negative
- negative
- no effect
4 papers more in this group
See all 8 papers →salinity · molecular: metabolites · Arachis hypogaea (peanut)Positive and negative results
7 papers in the same direction as this paper · 1 in the opposite direction
- positive
- negative
- negative
5 papers more in this group
See all 9 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.