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

Other Title
Effects of Cooking Methods and Rehydration on the Chemical Composition and Texture of Peanut
Resource
台灣農業研究 56(3): 189-205
Journal of Taiwan Agricultural Research 56(3): 189-205
Journal
台灣農業研究
Journal Volume
56
Journal Issue
3
Pages
189-205
Date Issued
2007-09-04
Date
2007-09-04
Author(s)
楊金興
劉慧瑛
廖慶樑
King-Hsing Yan
Huey-Ing Liu
Ching-Liang Liaw
DOI
URI
Abstract
本研究乃分析立枝仔反、台農6號、台南選9號及台南11號等4個不同品系落花生生仁與莢果花生的化學成分及蒸煮性狀，探討落花生帶殼蒸煮與否、不同蒸煮方式、以及乾燥花生復水利用對其成分變化之影響。 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.
Subjects
莢果花生
花生仁
化學成分
蒸煮方式
復水
Arachis hypogaea
In-shell peanut
Kernel peanut
Chemical composition
Cooking methods
Rehydration
Publisher
農業試驗所
Type
journal article
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