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Studies on bland groundnut (peanut) flour.

Srinivasan, K. S. and Rama Rao, G. and Subba Rau, B. H. (1979) Studies on bland groundnut (peanut) flour. Journal of Food Science and Technology, India, 16 (5). 192-194, 19 ref..

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Groundnut was flaked to 2 mm thickness at 12% moisture, dried to 4-5% moisture, defatted by hexane and solvent extracted using (i) 90% isopropanol, (ii) 90% ethanol, (iii) 70% ethanol at 50 degree C, azeotropic mixtures of (iv) hexane and methanol in a 75:25 ratio, and (v) hexane and isopropanol at 80:20 to remove the nutty flavour and to obtain a bland flour, which was subsequently extracted with HCl and NaCl, dried and ground, and studied for N solubility, emulsifying capacity and flavour. Of the solvents used, only (i) gave an odourless, white bland flour, suitable for manufacture of a milk-like beverage.

Item Type: Article
Uncontrolled Keywords: MEAL-; groundnut meal, manufacture of bland; beverages, groundnut meal for milk-like; GROUNDNUTS-; manufacture of bland groundnut meal; BEVERAGES-; groundnut meal for milk-like beverages
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Apr 2010 09:33
Last Modified: 06 Apr 2010 09:33
URI: http://ir.cftri.res.in/id/eprint/6723

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