Changes in Lipid Components during Peanut Tofu Production

Abstract

The present study clarified the changes of lipid components, which are considered to be most involved in physiological properties, stability against oxidation, and flavor formation during peanut tofu production. The chemical characteristics of lipids were nondrying oil and within the range of those in peanut oil. POV and AV level was high in roasted peanut, suggesting that peanuts were susceptible to thermal oxidation during the roasting process. Lipid composition was 97.8-98.6% NL, 0.73-1.01% GL and 0.6-1.2% PL. In NL and PL, triacylglycerol and phospholipids decomposition occurred, decreasing levels to 90.8%, 80.7% in dried peanut tofu and 83.1%, 41.6% in roasted peanut tofu, respectively. Among the main fatty acid components in TL, NL, and PL, C18 : 1 was the greatest, followed by C18 : 2 and C16 : 0. Long-chain fatty acids, such as C22 : 0 and C24 : 0, were also detected. Among the unsaponifable matter, α-Toc, which is physiologically active, and γ-Toc, which is highly antioxidative, were detected. The level of β-sitosterol was highest at approximately 75% of 4-Desmethylsterol.