DEVELOPMENT AND EVALUATION OF AN EXTRUSION‐TEXTURIZED PEANUT PROTEIN
Date of Original Version
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
Journal of Food Science
AGUILERA, J. M., F. 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.