Geographic Variation Rules Of The Oil And Protein Of The Walnuts From Tibet And Researches On Walnut Highland Barley Powder Products

In order to obtain the scientific judgment from nutritional value and use value of the walnuts from different geographical environments, this study analysed the compositions which included oil, fatty acids, protein and amino acids of five types walnuts of Tibet from different habits. In the mean while, the Northeast's walnuts and the Tibet's walnuts were compared. Processing conditions of walnut powder and highland barley powder as raw materials were determined through the test. Product formulas of the walnut highland barley powder products which include suger/free-suger were determined by the orthogonal experiment design. Results of the study are as follows:(1) Fatty acids and oil geographic variation: There were significant differences in the oil content between the Tibet's walnuts and the Northeast's walnuts. The Tibet's walnuts yield more oil than Northeast's. There were no significant differences among the Tibet's walnuts. They contained oil rate 68%-70%. All of the walnuts contained the same fatty acids. They included oleic acid, linoleic acid, linolenic acid, stearic acid, palmitic acid, arachidic acid, eicosenoic acid, palmitoleic acid, eicosadienoic acid and behenic acid. There were the most unsaturated fatty acids in the Northeast's walnut. Total of the unsaturated fatty acids was 96.169% of fat acids. Total of the unsaturated fatty acids from the other five types walnuts was 91%—93% of fat acids.(2) Protein and amino acids geographic variation: There were significant differences in the proteinl contents between the Tibet's walnuts and the Northeast's walnuts. There were the most protein in the Northeast's walnut. It was 18.06% and had 2%-3% more protein than the Tibet's walnuts. All of the walnuts contained the same amino acids. They included 7 kinds of essential amino acids. They were L-threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine. There were no significant differences in the essential amino acids/total of the amino acids among the Tibet's walnuts.(3) Correlation among walnut nutrients and geographical position, climate factors: Due to the similarity climate, geographical position and climate factors had no close correlation with the oil content, total unsaturated fatty acids, protein content, total of the amino acids and essential amino acids/total of the amino acids of the walnuts.(4) Free-sugar walnut highland barley powder : This research employed walnut powder, highland barley powder and konjac glue as material for the orthogonal experiment to dermine the optimum ratio. The optimum ratio was walnut powder 3g, highland barley powder 16g, konjac glue 1g, and walnut flavors 1g according to explanation.(5) Walnut highland barley powder with sugar: This research employed walnut powder, sucrose, highland barley powder and konjac glue as material for the orthogonal experiment to dermine the optimum ratio. The optimum ratio was walnut powder 2g, highland barley powder 16g, konjac glue 0.7g, sucrose 14g and walnut flavors lg according to explanation. Employing range analysis to analyze, according to extreme difference, and to line the factors based on importance. Sucrose was the most important factor. Highland barley powder was the second. Walnut was the third. Konjac glue was not important factor.