Effects of processing methods on the physico-functional properties of peanut flour (Arachis hypogaea L.)

Biotechnology

Volumn 7, Issue 2, 2008, Pages 168-174

  Juliana, Kain Regena ^a,b   Zhengxing, Chen ^b  

^a NJALA UNIVERSITY   (Sierra Leone)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Cold pressing; Functional properties; Heat pressing; Peanut meal cake

Indexed keywords

ABSORPTION; CANNING; CHEMICAL PROPERTIES; DEVELOPING COUNTRIES; EMULSIFICATION; FOOD ADDITIVES; FOOD PRESERVATION; MATERIALS HANDLING; SOLUBILITY; TERNARY SYSTEMS; VEGETABLE OILS; WATER ABSORPTION;

ARACHIS HYPOGAEA L.; COLD PRESSING; EMULSIFYING CAPACITY; ENVIRONMENTALLY-FRIENDLY; FINE POWDERS; FOAMABILITY; FUNCTIONAL FOODS; FUNCTIONAL PROPERTIES; GUM ACACIA; HEAT PRESSING; HEAT STABILITY; HIGH TEMPERATURES; LONG TIME; OIL PROCESSING; PEANUT MEAL CAKE; PHYSICO CHEMICALS; PROCESSING METHODS; PROTEIN CONTENTS; PROXIMATE COMPOSITIONS; SOY FLOUR;

FOOD PRODUCTS;

ACACIA; ACACIA SENEGAL; ARACHIS; ARACHIS HYPOGAEA; GLYCINE MAX;

EID: 45949102038     PISSN: 1682296X     EISSN: 16822978     Source Type: Journal    
DOI: 10.3923/biotech.2008.168.174     Document Type: Article

References (27)

1. Ahmed, E.M. and R.H. Schmidt, 1979. Functional properties of peanut and soy proteins as influenced by processing methods. Peanut Sci., 6: 1-6.
2. AOAC, 1990. AOAC Methods 932.06, 925.09, 923.03. Official Methods of Association of Official Analytical Chemists International, Cunniff, P. (Ed.). 15th Edn. AOAC., Arlington, VA, United States.
3. Barbut, S., 1999. Determining Water and Fat Holding. In: Methods of Testing Protein Functionality, Hall, G.M. (Ed). Blackie Academic and Professional, New York, pp: 186-225.
4. Basha, S.M. and S.K. Pancholy, 1982. Composition and characteristics of basic proteins from peanut (Arachis hypogaea L.). J. Agric. Food Chem., 30: 1176-1179.
5. Bland, J.M. and A.R. Lax, 2000. Isolation and characterization of a peanut maturity-associated protein. J. Agric. Food Chem., 48: 3275-3279.
6. Gonzalez-Perez, S., J.M. Vereijken, G.A. Van Koningsveld, H. Gruppen and A.G.J. Voragen, 2005. Formation and stability of foams made with sunflower (Helianthus annuus) proteins. J. Agric. Food Chem., 53: 6469-6476.
7. Hailing, P.J., 1981. Protein stabilized foams and emulsions. Crit. Rev. Food Sci. Nutr., 15: 155-203.
8. Hinds, M.J., 1995. Fatty acid composition of Caribbean-grown peanuts (Arachis hypogaea L.) at three maturity stages. Food Chem., 53 (1): 7-14.
9. Ihekoronye, A.I., 1986. Functional properties of meat products of the Nigerian Red skin Groundnut (Arachis hypogaea L.). J. Sci. Food Agric., 37: 1035-1041.
10. Kinsella, J.E., 1979. Functional properties of soy proteins. J. Am. Oil Chem. Soc., 56: 242.
11. Lin, M.J.Y., E.S.Humbertand F.W. Sosulski, 1974. Certain functional properties of sunflower meal products. J. Food Sci., 39: 368-370.
12. Matusdomi, N., T. Tsujimoto, A. Kato and K. Kobayashi, 1994. Emulsifying and bactericidal properties of a protein-galactomanan conjugate prepared by heating. J. Food Sci., 59 (2): 429-431.
13. Monteiro, P.V. and V. Prackash, 1994. Functional properties of homogeneous protein fractions from peanut (Arachis hypogaea L.). J. Agric. Food Chem., 42: 274-278.
14. Morr, C.V. and E.Y.W. Ha, 1993. Whey protein concentrates and isolates: Processing and functional properties. CRC Crit Rev. Food Sci. Nutr., 33: 431-476.
15. Moure, A., J. Sineiro, J. Dominguez and J.C. Parajo, 2006. Functionality of oilseed protein products: A review. Food Res. Int., 39: 945-996.
16. Myers, D.J., M.P. Hojilla, Evangelista and L.A. Johnson, 1994. Functional properties of protein extracted from flasked, defatted, whole corn by ethanol/alkali during sequential extraction processing. J. Am. Oil Chem. Soc., 71 (11): 1201-1204.
17. Pearce, K.W. and J.E. Kinsella, 1978. Emulsifying properties and proteins: Evaluation of turbidimetric techniques. J. Agric. Food Chem., 26 (3): 716-723.
18. Peredes-Lopez, O. and C. Ordorica-Falonic, 1986. Production of sunflower protein isolates: Composition, yield and protein quality. J. Sci. Food Agric, 330 (37): 1097-1103.
19. Peril, U.G., J.K. Chavan, S.S. Kadam and D.K. Salunkhe, 1993. Plant foods for human nutrition. Form. Qual. Plant, 43 (2): 157-162.
20. SAS, 2002. SAS Institute, Cary, NC, United States.
21. Sathe, S.K. and D.K. Salunkhe, 1981. Functional properties of great Northern bean (Phaseolus vulgaris L.) proteins: Emulsion, foaming, viscosity and gelation properties. J. Food Sci., 46: 71-81.
22. Shanmugasundaram, T. and L.V. Venkataraman, 1989. Functional properties of defatted and Detoxified madhuca (Madhuca butyraceae) seed flour. J. Food Sci., 54 (2): 351-353.
23. Snyder, H.E. and T.W. Kwon, 1987. Nutritional Attributes of Soybean and Soybean Products. Soybean Utilization. Van Norstrand Reinhold Company Inc., New York, pp: 187-217.
24. Sosulski, F.W., 1962. The centrifuge method for determining flour absorption in hard red spring wheat. Cereal Chem., 39: 344-350.
25. Wang, J.C. and J.E. Kinsela, 1976. Functional properties of novel proteins: Alfalfa leaf protein. J. Food Sci., 4: 286-292.
26. Yatsumatsu, K., K. Sawada, S. Moritaka, J. Toda and K. Ishii, 1972. Whipping and emulsifying properties of soybean products. Agric. Biol. Chem., 36: 719.
27. Yu, J., M. Ahmedna and I. Goktepe, 2007. Peanut protein concentrate: Production and functional properties as affected by processing. Food Chem., 103: 121-129.