Peanuts: Processing Technology and Product Development

Qiang Wang

• Publisher: Academic Press
• Year: 2016
• Print ISBN: 9780128095959
• eBook ISBN: 9780128096314
• Topic: Business
• Subtopic: Agribusiness
• Index: Business

Peanuts: Processing Technology and Product Development provides an overall review of the latest peanut and peanut-related research development worldwide, including not only peanut production and processing progress, but also peanut-related product (oil, protein) production technologies, and by-products utilization technologies (peptides, polyphenol, polysaccharide, and dietary fiber). The book focuses on technology practicability, and all the technologies introduced, have been partly or fully applied. It is a valuable book and important reference for technicians and R and D persons in the peanut processing industry, and can also be used as a reference book for professional teaching and scientific research in the field of food science and engineering. - Provides the latest worldwide research in the field of peanut production and processing, incorporating the author's research findings on new product development - Presents technologies that have already been partly or fully applied in the peanut industry, providing effective guidance for the processing of peanuts and their by-products - Includes topics on peanut production, peanut research progress, main peanut components, raw material quality evaluation, processing and utilization of peanut products (oil, protein), and by-products (peptide, polyphenol, polysaccharide, dietary fiber)

Chapter 1

Introduction

Q. Wang

L. Liu

L. Wang

Y. Guo

J. Wang Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China

Abstract

This chapter starts by introducing world peanut production, processing, and utilization. It then explains the components of peanuts, which include protein, fat, carbohydrate, vitamins, other nutrients, and antinutritional factors. By the end of the chapter, the progress of studies conducted in the United States, India, Argentina, and China pertaining to peanut processing and an evaluation of the progress of these studies both at home and abroad has been discussed.

Keywords

peanut production

processing and utilization

peanut components

quality evaluation technology

gel-protein

antinutritional factors

Chapter Outline

1.1 World Peanut Production

1.1.1 World Peanut Production, Processing, and Utilization

1.1.2 Peanut Production, Processing, and Utilization

1.2 Peanut Components

1.2.1 Protein

1.2.2 Fat

1.2.3 Carbohydrate

1.2.4 Vitamin

1.2.5 Other Nutrients

1.2.6 Antinutritional Factors in the Peanut

1.3 Progress of International Studies on Peanut Processing

1.3.1 Research Progress in the United States

1.3.2 Study Progress in India

1.3.3 Study Progress in Argentina

1.3.4 Study Progress in China

1.1. World Peanut Production

1.1.1. World Peanut Production, Processing, and Utilization

1. World Peanut Germplasm Resources

According to incomplete statistics, the total amount of peanut germplasm collection in the world has exceeded 40,000 portions. Currently, the institutions and countries that are in possession of large quantities of peanut germplasm resources are, in order of size, the International Crops Research Institute for the Semiarid Tropics (15,342 portions), the United States (8719 portions), China (7490 portions, Taiwan Province excluded temporarily), Argentina (2200 portions), Indonesia (1730 portions), Brazil (1300 portions), Senegal (900 portions), Uganda (900 portions), and the Philippines (753 portions), etc. (Yu, 2008).

2. World Peanut Acreage and Yield

The peanut is widely planted in the world, throughout Asia, Europe, Africa, Americas, and Oceania, etc. According to the statistics of United Nations Food and Agricultural Organization (FAO), the peanut acreage was 24,709,500 ha and the yield was 41,185,900 t in 2012. The top five countries in terms of peanut acreage are India, China, Nigeria, Sudan, and Myanmar, and the top five countries in terms of peanut yield are China, India, Nigeria, the United States, and Myanmar.

3. International Trade of Peanuts and Peanut Products Worldwide

According to the FAO statistics, the world’s trade of peanut and its processed products is on the rise every year. In 2011, the world exports of peanut cake and oil decreased by 50.09% and 26.77%, respectively, compared with 2001, while the exports of shelled peanuts and peanut butter increased by 52.88% and 20.64%, respectively; in 2011, the import volume of peanut cake and oil decreased by 45.54% and 9.71%, respectively, compared with 2001, while the import volume of shelled peanuts and peanut butter increased by 33.99% and 80.35%, respectively (Table 1.1).

Table 1.1

World Peanuts and Peanut Products Export

Type	Export/Import	2001	2011	Variation %
Peanut cake		93.01	46.42	−50.09
Shelled peanut		325.20	497.15	52.88
Peanut oil	Export/10,000 t	79.54	58.25	−26.77
Peanut butter		14.1	17.01	20.64
Peanut cake		1.26 × 10^8	1.44 × 10^8	14.29
Shelled peanut		2.00 × 10^9	6.64 × 10^9	232
Peanut oil	Export value/USD	5.77 × 10^8	9.60 × 10^8	66.38
Peanut butter		2.36 × 10^8	4.79 × 10^8	102.97
Peanut cake		104.89	57.12	−45.54
Shelled peanut		372.91	499.66	33.99
Peanut oil	Import/10,000 t	75.01	67.73	−9.71
Peanut butter		13.13	23.68	80.35
Peanut cake		1.69 × 10^8	2.09 × 10^8	23.67
Shelled peanut		2.40 × 10^9	6.77 × 10^9	182.08
Peanut oil		5.79 × 10^8	1.17 × 10^9	−79.79
Peanut butter		2.12 × 10^8	6.28 × 10^8	196.23

4. Peanut Utilization in Foreign Countries

The peanut is rich in fat and protein, as well as functional active substances, such as vitamins and resveratrol, and it contains fewer antinutritional factors than the soybean. Therefore, it has a high value of comprehensive utilization, extensive diversified beneficial uses, and high value-added potential. The major peanut utilization and processing means include edible oil production, eating (eaten uncooked or boiled, deep-fried, fried, and roasted, etc.), deep-processing (peanut butter, peanut drink, candies, and cakes, etc.), peanut protein processing (protein powder, protein concentrate, protein isolate, and peanut peptides, etc.), and comprehensive utilization of peanut by-products (peanut shells used for mushroom cultivation, production of feed and fuel, as well as extraction of active substances, such as resveratrol and proanthocyanidins, etc.). There are different requirements for peanuts of different uses. For example, the peanuts for food are required to have a high content of protein and carbohydrate, a low content of fat, and a low oleic/linoleic (O/L) ratio; the peanuts for oil pro...

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• Dedication
• List of Contributors
• Preface
• List of Abbreviations
• Chapter 1: Introduction
• Chapter 2: Peanut Processing Quality Evaluation Technology
• Chapter 3: Peanut Oil Processing Technology
• Chapter 4: Peanut Protein Processing Technology
• Chapter 5: Peanut By-Products Utilization Technology
• Chapter 6: Peanut Allergy
• References
• Index