Preparation and use of partially defatted peanut flour in breakfast cereal flakes /
(score > 5.0). Surprisingly, peanut flavor intensity was the
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1998.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | (score > 5.0). Surprisingly, peanut flavor intensity was the 0%, 10%, 20% and 30% levels. The mixtures were extruded 171'C for 3 min. Flakes containing 30% PDPF had 16% protein. addition of peanut flour. Bowl fife, the time for crispiness and abandoned in favor of dry extrusion (using an InstaPro and water solubility (WSI) indices increased for flakes with Anderson International Company expander) was tried initially Corn cones, ground corn of particle size intermediate between crispiness, color, flavor and overall acceptance using the 9- defatted peanut flour (PDPF) and roasted flour (R-PDPF) at density and hardness. Lightness and yellowness decreased as dry extrusion was evaluated. Wet extrusion (using an earlier product were observed. Dry extrusion, followed by extremely). Peanut flavor was also evaluated (I = none, 9 = extrusion and 26% after screw pressing. Press cakes were extrusion had higher protein dispersibility index (PDI) than flours in breakfast cereal flakes. Release of oil by wet and highest for flakes containing 30% PDPF, rather than the R- Increasing the peanut flour level decreased the product bulk International Company extruder). Thus, fewer samples of meal and flour, were replaced with unroasted partially min after addition of milk. All flakes were rated acceptable of peanut flour. Sensory evaluation was conducted for PDPF. peanut flours by extrusion, screw pressing, and use of the point hedonic scale (I = dislike extremely, 9 like produce collets. The collets were flaked, then roasted at roasted (166'C for 8 min) to develop flavor. Press cakes samples of flakes (O%, 10%, 20%, 30% R-PDPF and 30% PDPF) I screw pressing removed oil for a total recovery of 90.6% of stable to heat treatment, only 23% was inactivated by dry strong). Untrained sensory panelists (n = 48) evaluated 5 the oil in peanut kernels. Press cakes prepared by dry the peanut flour content increased. Water absorption (WAI) This study investigated preparation of partially defatted those made using wet extrusion. Trypsin inhibitor was quite to disappear after soaking in milk, decreased with addition using a Wenger Manufacturing Company twin-screw extruder to were ground and evaluated as protein supplement in flakes. |
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| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | xiii, 121 leaves : illustrations ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references: pages 99-111. |