Physicochemical Characterisation of Heat and Cold Pressed Peanut Meal Flours
نویسندگان
چکیده
منابع مشابه
Physicochemical and Sensory Properties of Chicken Nuggets Extended with Fermented Cowpea and Peanut Flours
Physicochemical and sensory properties of chicken nuggets extended with flours processed from fermented cowpeas (FCF) and fermented partially defatted peanuts (FPDPF) were investigated. Addition of FCF or FPDPF decreased moisture loss and fat gain. Reductions in protein content of nuggets were 20.2% and 15.8% when, respectively, 20% FCF and 20% FPDPF were added. Regardless oflevel ofFPDPF, nugg...
متن کاملComparison of in vitro digestion characteristics and antioxidant activity of hot- and cold-pressed peanut meals.
Due to the poor protein solubility, hot-pressed peanut meal (HPM) has less value than cold-pressed peanut meal (CPM) in the food industry. The objective of this study was to determine whether the denatured proteins in HPM were suitable for hydrolysis by digestive enzymes. The hydrolysis characteristics and antioxidant activity of HPM and CPM during in vitro digestion were compared. The results ...
متن کاملInvestigating Effects of Quinoa and Buckwheat Flours on Physicochemical and Textural Characteristics of Low-Meat Hamburgers
Background and Objectives: In recent years, consumers demands for ready meals such as hamburgers have increased due to changes in human lifestyle. In low-meat hamburgers, replacement of meat with soy protein can make problems such as dryness, brittleness, darkness and undesirable taste of hamburgers. Soy, often used in these products, is one of the most important allergic compounds that limits ...
متن کاملThe Antioxidant Activity and Oxidative Stability of Cold-Pressed Oils
In our study, we characterized the antioxidant activity and oxidative stability of cold-pressed macadamia, avocado, sesame, safflower, pumpkin, rose hip, Linola, flaxseed, walnut, hempseed, poppy, and milk thistle oils. The radical scavenging activity of the non-fractionated fresh oil, as well as the lipophilic and hydrophilic fractions of the oil was determined using a 1,1-diphenyl-2-picrylhyd...
متن کاملEvaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate
Peanut protein and its hydrolysate were compared with a view to their use as food additives. The effects of pH, temperature and protein concentration on some of their key physicochemical properties were investigated. Compared with peanut protein, peanut peptides exhibited a significantly higher solubility and significantly lower turbidity at pH values 2-12 and temperature between 30 and 80°C. P...
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ژورنال
عنوان ژورنال: Asian Journal of Biochemistry
سال: 2008
ISSN: 1815-9923
DOI: 10.3923/ajb.2008.256.266