Effect Of Peanut Oil On The Quality Of Cantonese Red Bean-filled Moon Cakes

Peanut oil is one of the main ingredients in Cantonese-style mooncakes and is closely related to their quality.Currently,dozens of studies about the quality of Cantonese-style mooncakes only focuses on optimizing producing processes and ingredients such as flour and maltose syrup.However,little information is available regarding on the effect of oil in the system.Additionally,the sensory evaluation methods used in Cantonese-style mooncake quality evaluation have the drawback of being strong subjectivity and tedious process.In this study,a comprehensive evaluation system for Cantonese-style mooncakes was established and the effects of types and addition amounts of peanut oil on the structure of the mooncake crust,the material properties of the filling,and the overall sensory quality of the mooncakes were explored.Moreover,the optimal crust and filling formulations for Cantonese-style mooncakes was determined.Hence,this study aims to develop a more scientific and convenient approach to evaluate the quality of Cantonese-style mooncakes,and provide a theoretical basis for improving their quality.The main research content and conclusions are as follows:（1）A comprehensive evaluation system for Cantonese-style mooncakes was established using fuzzy mathematics and principal component analysis.Eleven quality indicators of commercial Cantonese-style mooncakes were measured,among which hardness showed the most significant differences,while color were relatively small.Subsequently,cluster analysis and correlation analysis were conducted on the 11 quality indicators,and eight key quality indicators for Cantonese-style mooncakes were confirmed.A comprehensive quality evaluation model was finally established using principal component analysis:F=0.342F₁+0.297F₂+0.207F₃+0.155F₄.This model was used to evaluate 20 types of commercial Cantonese-style mooncakes,and the evaluation results were found to be highly consistent with the sensory evaluation results of fuzzy mathematics,indicating that this evaluation method is feasible and accurate.（2）Compared the effects of different raw materials and processing techniques on the physicochemical properties of peanut oil,and investigated the effects of peanut oil types and addition amounts on the dough and crust quality of Cantonese mooncake.The results showed that compared to commercially available first grade peanut oil（PO）,low-temperature pre-treatment of high oleic acid peanut oil（RO）reduced the acid value and peroxide value by36.6%and 70.1%,respectively,and increased the oxidation induction time and phospholipid content by 350.1%and 81.7%,respectively.Fatty acid composition analysis indicated that RO had the highest content of oleic acid（80.8%）and ratio of oleic acid to linoleic acid（20:1）.Applied peanut oil in Cantonese-style mooncakes,it was found that the types of peanut oil had significantly affected the rheological properties and water distribution of the dough（p<0.05）,but had no significant impact on the texture of the dough（p>0.05）.As the amount of peanut oil increased,the G’and G’of dough significantly decreased,and the T21 shifted to the left obviously,indicating changes in the water distribution state of the dough.Analysis of the quality of the Cantonese-style mooncake crust revealed that when 14%RO was added,the mooncakes had the fastest softening rate and the highest overall rating.Therefore,14%RO was chosen to prepare the crust of Cantonese-style mooncakes to improve the product quality.（3）The synergistic effect of peanut oil and functional sugars on the quality and storage characteristics of red bean filling were investigated.The results presented that the addition of RO increased the oil-holding capacity of red bean paste filling up to 97.7%and reduced the hardness during storage.Quality analysis of the filling revealed that as the content of peanut oil increased,the L*value and oil-holding capacity of the filling gradually decreased.And when the addition amount was between 50%to 70%,the hardness during storage significantly reduced.Analysis of the starch gelatinization and aging characteristics of the red bean filling showed that when the content of peanut oil was 70%,the peak viscosity and relative crystallinity of the starch decreased to 8203.0 c P and 20.3%,respectively.Partial substitution of sucrose with isomalto-oligosaccharide（IMO）reduced the hardness of the red bean filling,and increased its water-holding and oil-holding capacity（p<0.05）.When the substitution level of IMO was 15%,the hardness of the red bean filling decreased by 30.8%,and the R_{（1048/1022）}cm^-1and R_{（955/1022）}cm^-1values of red bean starch were the lowest.When the substitution level of IMO was 20%,the gel hardness and relative crystallinity of the red bean starch significantly decreased,which indicating that the synergistic effect of peanut oil and functional sugars could effectively improve the quality of red bean filling and delay the starch aging during storage.（4）Cantonese-style mooncakes were prepared using the determined optimal crust and filling formulations,and compared with commercially available products in terms of softening rate,storage stability,texture,and color.The results showed that Cantonese-style mooncakes made from the homemade formulation（crust:14%RO;filling:50%RO,15%IMO substitution）had a faster softening rate.After storage at 60°C for 10 weeks,the acid value and peroxide value of the homemade Cantonese-style mooncakes were decreased by2.17 mg/g and 0.05 g/100 g,respectively,compared to those made from commercially available product formulations.In addition,the quality evaluation of the two types of Cantonese-style mooncakes showed that the homemade formulation had higher overall and sensory scores.These results demonstrate that the homemade formulation can effectively improve the quality of Cantonese-style mooncakes.