Effects of composition of groundnut flour on the quality of texture vegetable protein
1993
Chompreeda, P. | Haruthaithanasan, V. | Chantrapornchai, V. (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Product Development)
Texturized vegetable protein was prepared from partially defatted peanut flour using Village texturizer at temperature 165 deg C and pressing for 10 seconds. Effects of fat content in peanut flour and moisture content of dough on shear strength, water absorption and bulk density of the TVP were investigated. Result of response surface indicated that 1 percent fat in peanut flour prepared into 35 percent moisture content dough gave TVP with shear strenght of 20.30 Newton, water absorption of 2.19 times, and bulk density of 0.175 g/ml. The peanut TVP composed of moisture = 7.15 percent, protein = 56.20 percent, fat = 2.15 percent, ash = 4.28 percent, crude fiber = 2.00 percent and carbohydrate = 27.86 percent.
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Эту запись предоставил Kasetsart University