Development and Evaluation of an Extrusion‐texturized Peanut Protein

Aguilera, José Miguel; Rossi, F.; Hiche, Emilia; Chichester, C. O.

doi:10.1111/j.1365-2621.1980.tb02587.x

Cited by 47 publications

(27 citation statements)

References 10 publications

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“…However, the combined action of high temperature and high moisture increased the shear force of the peanut extrudates. Comparable data were reported by Aguilera et al (1980) who found that the shear strength appeared to be higher in texturised peanut protein (TPP) than in texturised soya protein (TSP) and the performance of the TPP in terms of juiciness and better shape retention was comparable to that of TSP. Kitabatake et al (1985) found that, when extruding soya protein isolate at moisture levels greater than 70%, the temperature had little effect on the product texture.…”

Section: Resultsmentioning

confidence: 56%

“…Few researchers have also used peanut flour to produce textured vegetable proteins. For instance, Aguilera et al. (1980) concluded that single‐screw texturisation of peanut flour yielded a product functionally comparable to that of textured soya flour.…”

Section: Introductionmentioning

confidence: 99%

“…Few researchers have also used peanut flour to produce textured vegetable proteins. For instance, Aguilera et al (1980) concluded that single-screw texturisation of peanut flour yielded a product functionally comparable to that of textured soya flour. Similar results were reported by Hagan et al (1986) who used a co-precipitated concentrate of soyabean and peanut proteins prepared from defatted soya and peanut flours along with two soya concentrates.…”

Section: Introductionmentioning

confidence: 99%

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Extrusion parameters and consumer acceptability of a peanut‐based meat analogue

Rehrah

Ahmedna

Goktepe

et al. 2009

Int J of Food Sci Tech

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Despite its high protein content and low cost, defatted peanut flour (DPF) remains underutilised in human foods. The objectives of this study were to: (1) determine the best extrusion parameters for a peanut-based textured meat analogue (TMA); (2) develop new TMA products from DPF and (3) evaluate their consumer acceptability. Preliminary runs using a wide range of extrusion parameters were conducted. A central composite RSM design was used to determine the optimal extrusion conditions within the best ranges revealed by the preliminary runs. Three levels of moisture, screw-speed and barrel temperature were used in 31 runs. Expansion ratio, bulk density, texture profile, water absorption ⁄ solubility indexes of the extrudates were determined and used as indicators of product quality. Peanut-based TMAs produced at optimal extrusion conditions were flavoured with beef flavour and evaluated by a 60-member sensory panel for flavour, texture, and overall liking, using a 9-point hedonic scale. Optimisation studies revealed that the most important extrusion conditions are in descending order: protein content, temperature, moisture and screw-speed. Extrusion conditions that produced the best TMA were 60-65% protein, 50-55% moisture, 160-165°C and 80-90 r.p.m. Sensory acceptability of snacks incorporating peanutbased TMAs was similar or better than those containing soya-based TMAs in terms of flavour, texture, off-flavour and overall liking. TMA produced from inexpensive DPF has the potential to compete with commercial meat analogues, thereby adding value to the peanut industry.

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Section: Resultsmentioning

confidence: 56%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Extrusion parameters and consumer acceptability of a peanut‐based meat analogue

Rehrah

Ahmedna

Goktepe

et al. 2009

Int J of Food Sci Tech

View full text Add to dashboard Cite

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“…Belitz and Grosch (1999) have reported that extruded starches are more easily dispersible and have better solubility with lower viscosity than raw starches. Also, increasing water absorption index is an important consideration in determining the applicability of extruded products for use in food systems requiring water binding (Aguilera et al 1980). Table 4 show that there were no significant (P≥0.05) differences in the wettability of the samples.…”

Section: Functional Propertiesmentioning

confidence: 99%

Evaluation of Flour and Extruded Noodles from Eight Cassava Mosaic Disease (CMD)-Resistant Varieties

Nwabueze

Anoruoh

2009

Food Bioprocess Technol

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Flours processed from eight cassava roots were selected from recently developed Cassava Mosaic Disease resistant varieties (92b/00061, 95/0289, 92/0057, 96/1632, 98/0505, 97/2205, TME419 and 92/0326). They were evaluated for proximate composition, hydrogen cyanide, vitamin A and functional properties. They were also processed into noodles adapting a locally fabricated cold extruder as a single-screw extruder. The extruded cassava noodles were cooked and subjected to sensory analysis. Principal component and cluster analyses of the parameters were adopted using the correlation matrix with the objective of grouping the varieties into functional groups. The proximate composition showed that mean protein value ranged from 1.93% (98/0505) to 2.60% (96/1632) and fat ranged from 0.46% (92/0326 and 95/0289) to 0.95% (96/1632). The principal component analysis showed that PC 1 , PC 2 and PC 3 were key components contributing 90.90% of the variables. Vitamin A determined as carotenoid ranged from 1.94 (92/0057) to 2.40 µg/g (TME419) while hydrogen cyanide concentration ranged from 8.20 (92/0057) to 11.14 mg/kg (96/1632). Noodles made from 95/0289 CMD variety had the least acceptable sensory properties while those made from 98/ 0505 were most generally acceptable. No significant (P≥0.05) differences were noticed in taste, colour and general acceptability of all the samples. The sensory evaluation of noodles made from the eight cassava varieties (colour, taste, flavour, texture and general acceptability) produced two principal components which accounted for 85.80% while the functional properties explained 81.30% of the variations. The key sensory properties with significant eigenvalues based on their loadings (≥0.5) were colour, taste, texture and general acceptability. Compared to raw samples, dried noodles were about 1.98 times, while cooked noodles were up to three times greater in diameter, respectively. The result showed that cassava flour could serve as a good substitute to wheat flour in noodle production and utilisation.

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“…Extrusion processing has been used to cook different food materials by employing combination of high temperature, pressure and shear stress (Taronto et al . 1978; Aguilera et al . 1980; Lawton et al .…”

Section: Introductionmentioning

confidence: 99%

EXTRUDABILITY OF FOUR COMMON BEANS (PHASEOLUS VULGARIS L.)

Sutivisedsak¹,

Singh

Liu

et al. 2012

Journal of Food Processing and Preservation

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Extrusion method has been used to cook different food materials by employing the combination of high temperature, pressure and shearing stresses. Effects of extrusion cooking on functional, physicochemical and nutritional properties of common bean (Phaseolus vulgaris L.) have been reported for years. However, relatively few investigations have been done on whole seed extrudates of common beans. Extruded products of four whole common beans including dark red kidney, black, pinto and great northern beans were evaluated for water absorption, water solubility, color on lightness (L*) and yellowness (b*). A significant reduction in oil absorption capacity was observed in all extruded beans. PRACTICAL APPLICATIONS Common beans (P. vulgaris L.) are excellent raw materials for food. They are good sources of proteins, fiber, minerals and carbohydrates. In addition, they are low in fat and have a lot of health benefits. This work aimed to extend the uses of beans through extrusion technology and detailed characterization of the extruded products. More specifically, the objective of this study was to determine the physicochemical and functional properties of extruded product of four defatted‐whole common beans as affected by variables including extrusion temperature, feed moisture and screw speed. At a fundamental level, the results of this study help to build a knowledge base for extrusion technology as applied to beans. At a practical level, someone who contemplates making commercial products from extruded beans may find the data useful in process design and product optimization.

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Development and Evaluation of an Extrusion‐texturized Peanut Protein

Cited by 47 publications

References 10 publications

Extrusion parameters and consumer acceptability of a peanut‐based meat analogue

Extrusion parameters and consumer acceptability of a peanut‐based meat analogue

Evaluation of Flour and Extruded Noodles from Eight Cassava Mosaic Disease (CMD)-Resistant Varieties

EXTRUDABILITY OF FOUR COMMON BEANS (PHASEOLUS VULGARIS L.)

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