Evaluation Methods and Indices of the Suitability of Different Peanut Varieties for Boiling

Currently, boiled peanut varieties are disordered in the field, the evaluation standard is vague, and the quality of boiled peanuts of different varieties varies dramatically. Evaluation of the suitability of different peanut varieties for boiled peanut processing is urgently necessary, and the corresponding evaluation methods and indicators should be established to provide a reference basis for the evaluation of the suitability of boiled peanut processing and to assist the high-quality development of the boiled peanut industry. In this study, 23 fresh-edible peanuts were fully evaluated for their basic nutrient composition, and quality indicators of boiled peanuts. Hierarchical cluster analysis, correlation analysis and logistic regression model were used to establish the evaluation methods and indices for the suitability of boiled peanut processing, and to screen out the special varieties suitable for boiled processing. The first-grade standard of boiled peanut quality was determined: Boiled peanut pod length 29.13-36.37 mm, pod width 15.38-15.87 mm, hardness 3 137.35-3 363.29 g, protein content 23.01-24.14 g/100 g, sucrose content 3.55-5.19 g/100 g. Five significantly related variables were screened and determined; The contents of fat, protein, sucrose, crude fibre, and arginine at P © 2024 Chinese Institute of Food Science and Technology. All rights reserved.