DEVELOPMENT AND EVALUATION OF AN EXTRUSION-TEXTURIZED PEANUT PROTEIN

J.M. AGUILERA

At the time this research was done, authors Aguilera, Rossi and Hiche were with Instituto de Investigaciones Tecnologicas, INTEC-CHILE. Dr. Aguilera is now affiliated with the Food Protein R&D Center, Texas A&M Univ., College Station, TX 77843.

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F. ROSSI,

F. ROSSI

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E. HICHE,

E. HICHE

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C.O. CHICHESTER,

C.O. CHICHESTER

Dr. Chichester is with the Dept. of Food Science & Technology, Nutrition & Dietetics, University of Rhode Island, Kingston, RI 02881.

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J.M. AGUILERA,

J.M. AGUILERA

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F. ROSSI,

F. ROSSI

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E. HICHE,

E. HICHE

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C.O. CHICHESTER,

C.O. CHICHESTER

Dr. Chichester is with the Dept. of Food Science & Technology, Nutrition & Dietetics, University of Rhode Island, Kingston, RI 02881.

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First published: March 1980

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

Citations: 46

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ABSTRACT

A commercial defatted peanut flour was analyzed for texturization properties in a Wenger X-25 extruder. Extrusion of the flour with addition of sodium stearoyl-2-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 protein. 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.

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Volume45, Issue2

March 1980

Pages 246-250

DEVELOPMENT AND EVALUATION OF AN EXTRUSION-TEXTURIZED PEANUT PROTEIN

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DEVELOPMENT AND EVALUATION OF AN EXTRUSION-TEXTURIZED PEANUT PROTEIN

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