A commercial defatted peanut flour was analyzed for texturization properties in a Wenger X-25 extruder. Extrusion of the flour with addition of sodium stearoyl2-lactylate resulted in a steady state operation and uniform texturized products. Functional properties of the extrudates such as water retention, hardness, and product integrity upon retorting: were similar to those of textured soy pro tein. Organoleptic properties of prepared patties (30:70 hydrated textured protein to meat ratio) were not different from the all-meat control for the analyzed sample; cooking losses and shrinkage were lower. Flavor was the most limiting factor for higher levels of incorporation and acceptance. A scanning electron microscopy study showed correlation between microstructure and the properties of the extrudates.

Biscuits were fortified with 4, 6, 8, and 10% heme iron concentrate (HIC). The 10% fortification level presented problems of poor dough quality. The 4, 6, and 8% levels were evaluated for appearance, flavor, texture, taste and aroma and 6% was chosen as the appropriate fortification level. Protein of the fortified biscuit was 1.6 times higher and iron 8 times higher than that of the unfortified control. A shelf life study showed that at 4O"C, lipid peroxidation of the biscuits was considerably higher than at room temperature and a catalytic effect of the HIC on the lipid autooxidation was observed. Under controlled conditions, the biscuits could be satisfactorily stored up to 7 months. The fortification of biscuits with HIC represents an interesting alternative for the prevention of iron deficiency.

A blend of sunflower flour/soy flour in the ratio l:l, intended as a meat extender, was extruded in a Wenger X-25 extrusion cooker. The effect of adding textured sunflower/soy flour (TSP) to ground beef was determined by evaluating sensory properties and quality. After preliminary analyses of TSP, sensory tests were performed on a mixture of TSP/beef (30:70), using beef as a control. Panelists detected significant differences at the 1% level for texture and flavor, but could not decide which sample they liked better. Appearance, flavor, texture, juiciness and overall quality of TSP/beef were also evaluated. Appearance and flavor of TSP/beef was significantly lower (at the 5% level) than of beef, but texture of TSP/beef was significantly better. No significant differences were found for juiciness or overall quality between samples.