A novel process, ‘mechanical expression preserving shape integrity’, was conceived to prepare low-fat peanuts in response to health-conscious consumer demands. The main purpose of this study was to preserve the taste, aroma, and oxidative stability of the defatted product. Results generated from a central composite rotatable design showed that highest consumer sensory scores were reached at low pressures (4–6 MPa). Free fatty acid, peroxide, p-anisidine, and total oxidation values were mostly affected by water content [W] and pressure [P] with high correlation coefficients (82% < R² < 87%). Overall, lipid oxidation and flavor fade were associated with higher defatting ratios and greater physical damage. The latter plays a major role in increasing the surface area and facilitating the access of oxygen to the remaining oil, thus rendering the defatted product more prone to oxidation. However, oxidation was reduced significantly using a Response Surface Methodology to optimize conditions ([W] 12.2 ± 0.6%d.b., [P] 6 ± 0.3 MPa and time [t] 18.2 ± 0.6 min).

为了响应注重健康的消费者需求，构思了一种新颖的过程“机械表达保持形状完整性”来制备低脂花生。这项研究的主要目的是保持脱脂产品的味道，香气和氧化稳定性。中央复合旋转设计产生的结果表明，在低压（4–6 MPa）下，消费者的感官评分最高。游离脂肪酸，过氧化物，对茴香胺和总氧化值主要受含水量[W]和压力[P]的影响，且相关系数较高（82％<R ² <87％）。总体而言，脂质氧化和风味褪色与较高的脱脂率和较大的物理损伤有关。后者在增加表面积和促进氧气进入剩余油中起主要作用，从而使脱脂产品更易于氧化。但是，使用响应表面方法优化条件（[W] 12.2±0.6％db，[P] 6±0.3 MPa和时间[t] 18.2±0.6分钟）可显着减少氧化。