ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The binding capacity of five commercially processed peanut flours was evaluated in a snack food system formed by adding water to produce doughs that were shaped into chips and deep fat fried. The flours were designated as: A, full-fat, spray-dried; B, partially defatted, untoasted; and C, D, and E, partially defatted and toasted for 15 min at 160°C, 171°C, and 177°C, respectively. Flour A produced an oily, sticky dough and chips that were difficult to handle, required the shortest frying time, and did not remain intact or retain their original shape during frying. Flour B contained the highest level of soluble protein but produced a sticky, tacky dough and chips that required the longest frying time but retained their original shape during frying; these chips had tough textures (highest shear values). Flour C contained less soluble protein than its untoasted counterpart (B), but, of the flours tested, was the easiest to mix, roll, shape, and handle; these chips retained their shape in frying and received the highest overall sensory ratings. The high temperatures used for toasting the nuts used to prepare flours D and E drastically reduced protein solubility and completely destroyed binding capacity. Gel electrophoretic patterns showed that the large molecular weight protein, arachin, which was present in flours A, B, and C, was absent from the severely heated flours (D, E). Lysine was the only amino acid in the flours that was significantly reduced by toasting. Processing conditions employed in the manufacture of these flours for use as food ingredients significantly influenced their binding capacity, protein character, and chip processing characteristics.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb07460.x
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