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

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