Effect of processing on properties of protein-lipid films from peanut milk
1992
del Rosario, R.R. | Rubio, M.R. | Maldo, O.M. | Sabiniano, N.S. | Real, M.P.N. | Alcantara, V.A. (Philippines Univ., Los Banos, College, Laguna (Philippines). Inst. of Food Science and Technology)
Lipid-protein films were prepared from full-fat and partially defatted peanut milk. Fat reduction of milk by creaming, removal of starch and boiling improved film quality but did not increase yield of film. Film yield from full-fat peanut milk was higher than the film yields of low starch milk and milk low in both starch and fat. The film contained higher crude fat, protein and carbohydrate compared with films prepared using diluted peanut milk. The fat content of films successively withdrawn from partially defatted peanut milk did not vary; however, the protein content decreased and the carbohydrate content increased. Films from full-fat peanut milk were more susceptible to oxidative rancidity than those from partially defatted peanut milk.
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