DEVELOPMENT AND EVALUATION OF AN EXTRUSION‐TEXTURIZED PEANUT PROTEIN
Document Type
Article
Date of Original Version
1-1-1980
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. Copyright © 1980, Wiley Blackwell. All rights reserved
Publication Title, e.g., Journal
Journal of Food Science
Volume
45
Issue
2
Citation/Publisher Attribution
AGUILERA, J. M., ROSSI, E. HICHE, and C. O. Chichester. "DEVELOPMENT AND EVALUATION OF AN EXTRUSION‐TEXTURIZED PEANUT PROTEIN." Journal of Food Science 45, 2 (1980): 246-250. doi: 10.1111/j.1365-2621.1980.tb02587.x.
