Peanut protein: A versatile food ingredient

Ayres, J. L.; Davenport, Betty

doi:10.1007/bf02912384

Cited by 24 publications

(7 citation statements)

References 9 publications

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“…Several studies of beef patties extended with soy or peanut protein ingredients also showed a beneficial effect for yield by the oilseed proteins (Anderson and Lind, 1975;Ayres and Davenport, 1977;Bowers and Engler, 1975;Drake et al, 1975;McWatters, 1977;Smith et al, 1976). With patties cooked from the frozen state, however, Thomas et al (1978) found a higher yield for all-beef patties than for beef-soy (textured) patties.…”

Section: Yieldmentioning

confidence: 99%

Glandless Cottonseed, Peanut and Soy Protein Ingredients in Ground Beef Patties: Effect on Rancidity and Othei Quality Factors

Ziprin

Rhee

Carpenter

et al. 1981

Journal of Food Science

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Defatted flours and protein concentrates and isolates produced from glandless cottonseed, peanut, and soybean were used in rehydrated state (1:2 dry material/water) to replace 10% of the meat in ground beef patties. Fat content of both all-beef and extended patties was adjusted to 20%. Patties were baked on racks to varying final internal temperatures. Extended patties were compared with ah-beef patties for rancidity development, cooking properties, and sensory quality. All the oilseed protein ingredients retarded oxidative rancidity development in cooked refrigerated patties, with the highest antioxidant potential shown by the cottonseed protein ingredients. Extended patties had higher cooked yields than all-beef patties, contamed less fat, and were not significantly different from ah-beef patties in sensory quahty.

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Section: Yieldmentioning

confidence: 99%

Glandless Cottonseed, Peanut and Soy Protein Ingredients in Ground Beef Patties: Effect on Rancidity and Othei Quality Factors

Ziprin

Rhee

Carpenter

et al. 1981

Journal of Food Science

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“…Ayres and Davenport (1977) extruded corn, oat, and defatted peanut flour mixtures to produce breakfast cereals. Aguilera et al(1980) extruded defatted peanut flour to produce fibrous, meat-like extrudates.…”

Section: Introductionmentioning

confidence: 99%

“…Peanut is a good source of supplementary protein and is used to produce widely accepted food products (Matz, 1993), and peanut flour may be added as an ingredient in extrusion products. Ayres and Davenport (1977) extruded corn, oat, and defatted peanut flour mixtures to produce breakfast cereals. Aguilera et al(1980) extruded defatted peanut flour to produce fibrous, meat-like extrudates.…”

Section: Introductionmentioning

confidence: 99%

Tapioca‐Fish and Tapioca‐Peanut Snacks by Twin‐Screw Extrusion and Deep‐Fat Frying

Suknark

Phillip

Huang

1999

Journal of Food Science

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Two half-products were prepared from tapioca starch/catfish fillet-belly flap mince (60:40) and tapioca starch/partially defatted peanut flour (PDPF) (60:40) by twinscrew extrusion. The process variables were temperature in the last two zones of the extruder (90, 95, 100ЊC) and screw speeds (100, 250, 400 rpm). Moisture content (40%, wet basis) and feed rate (27 g/min) were held constant. Simultaneously increasing temperature and screw speed resulted in increased expansion, and decreased bulk density and shear strength. Degree of starch gelatinization in half-products ranged from 87 to 95%. Optimum conditions predicted by response surface methodology were: for fish half-products 94-100°C and 220-400 rpm and for peanut half-products, 95-100ЊC and 230-400 rpm.

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“…Extrusion of mixtures of brown rice grits and defatted peanut flour gave products with desirable cereal-like flavour and higher protein content (Spadaro et al, 1971). Mixtures of peanut flour and other oilseed flours produced extrudates with high expansion but low structural integrity upon rehydration (Ayres et al, 1974;Ayres & Davenport, 1977), and peanut flour and soy flour mixtures produced more acceptable products. Extrudates with good texture, colour, and appearance were produced from the blends of defatted peanut flour, cornstarch, and gram flour (Bongirwar etal., 1979).…”

Section: Introductionmentioning

confidence: 99%

Modelling the effects of peanut flour, feed moisture content, and extrusion temperature on physical properties of an extruded snack product

Prinyawiwatkul

Beuchat

Phillips

et al. 1995

Int J of Food Sci Tech

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A mixture experimental design was used to evaluate the combined effects of non-fermented (PDPF) and fermented (F-PDPF) peanut flours, added feed moisture content, and extrusion temperature on physical properties of extruded cornstarch-peanut flour-based snacks. Moisture content, expansion ratio, bulk density, modified Kramer compression-shear force and colour of extrudates were significantly affected by the amount of PDPF and F-PDPF in the formulation. Oil absorption by extrudates was only influenced by the type of peanut flour. Within the range of (per 1-kg batch) 0.30-0.34 gg-' added water, 0.16-0.2Og g-' PDPF and/or F-PDPF, and extrusion temperatures of 125 to 150°C, extrudates with a wide range of functional characteristics can be produced. GA 30223-1797 (U.S.A.) 0 199.5 Blackwell Science Ltd 37 38 W Prinyawiwatkul et al.in the form of partially defatted peanut flour (PDPF) if it is processed from edible-grade peanuts under sanitary conditions. It has a relatively high protein content, bland flavour and light tan colour which facilitate its incorporation into a wide range of food products (Prinyawiwatkul, 1992). In studies of peanut proteins modified to improve their functional properties in food systems, fungal fermentation with Rhizopus microsporus var. oligosporus gave a product (F-PDPF) with changed functional properties (Prinyawiwatkul el al., 1993) which would alter physical properties of products in which it is incorporated.Our objective was to evaluate the combined effects of PDPF and F-PDPF, added feed moisture contents, and extrusion temperatures on physical characteristics of cornstarch-peanut flour-based extruded snacks. Materials and MethodsPreparation of raw materials PDPF and F-PDPF. Peanuts (cv. Florunner, medium size 199 1 crop) were roller blanched (model EX, Ashton Food Machinery Co., Inc., Newark, NJ) to remove testae and then partially defatted in a hydraulic laboratory press (model M, Fred S. Carver Inc., Menomonee Falls, WI). Peanut press cake was ground into flour without or after fungal (Rhizopus microsporus var. oligosporus) fermentation; procedures and chemical and physical properties are fully described in a previous report (Prinyawiwatkul et al., 1993).Cornstarch. Food grade cornstarch (code 2200, Cargill Corn Milling, Cedar Rapids, IA) had a composition of 11.33% moisture, 0.12% fat, 0.62% protein, 0.10% crude fibre, 0.85% ash, and 86.98% carbohydrate (by difference). Feedstock mixturesFeedstock mixtures were conditioned by adding 0.3Ck0.34 g g-' of tap water per 1-kg batch, mixing thoroughly, storing overnight, then remixing in a commercial blender (model 34BL22, Waring Products Division, New Hartford, CT). Extrusion conditionsThe pilot scale single screw extruder ("Yellow Jacket", Wayne Machine and Die Co., Totowa, NJ), with a barrel of diameter 19 mm and length 475 mm, a cylindrical 7 mm die and a 3:l compression ratio single screw, had three electrically controlled heating zones of which only zone 2 (compression section; 125°C) and zone 3 (metering section; 125, 137, or 15OOC...

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Peanut protein: A versatile food ingredient

Cited by 24 publications

References 9 publications

Glandless Cottonseed, Peanut and Soy Protein Ingredients in Ground Beef Patties: Effect on Rancidity and Othei Quality Factors

Glandless Cottonseed, Peanut and Soy Protein Ingredients in Ground Beef Patties: Effect on Rancidity and Othei Quality Factors

Tapioca‐Fish and Tapioca‐Peanut Snacks by Twin‐Screw Extrusion and Deep‐Fat Frying

Modelling the effects of peanut flour, feed moisture content, and extrusion temperature on physical properties of an extruded snack product

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