鲜干核桃的营养成分测定及品质评价

Nutrients Determination and Quality Evaluation of Fresh and Dry Walnuts

比较了不同品种的鲜、干核桃仁的营养成分及品质的差异,对各组核桃仁的粗脂肪、蛋白质、维生素C等主要营养成分进行了测定。同时,利用感官评价结合质构仪测定了其感官品质特性,筛选出了最优的品种及最佳的食用方式。试验结果表明,圆绵干核桃仁的营养成分含量较高,特别是蛋白质含量占干重的51.5%。圆绵鲜核桃仁的维生素C含量高达3.4 mg/100 g,是同品种干核桃的近2.3倍,且具有硬度小、脆性小、咀嚼性大的特性。结果表明,不同品种的鲜、干核桃仁的营养成分含量存在差异。

Nutrients and qualities of different varieties of fresh walnuts and dry walnuts were compared, the main nutrient compositions such as the crude fat, protein, vitamin C of each group were measured, while the sensory quality characteristics were determined by sensory evaluation and texture analyzer, and the best varieties and the best way to eat were selected. The results show that the round cotton dry walnut had higher nutrient contents, especially its protein content accounted for 51.5 % of the dry weight. The vitamin C content of the round cotton fresh walnut accounted for 3.4 mg/100 g, which is nearly 2.3 times of the same variety of dry walnuts, and it was of low hardness and brittleness and good chewiness. The results indicate that the nutrient composition contents of different varieties of fresh and dry walnuts were different.