Formation of a cheese-like matrix from groundnut protein.

Krishnaswamy, M. A. (1971) Formation of a cheese-like matrix from groundnut protein. Milchwissenschaft, 26 (5). 283-284, 10 ref..

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Abstract

A brown cheese-like matrix with a resilient texture was prepared from groundnut protein (either wet or dry) by blending for 5 min at high speed with hydrogenated vegetable fat, emulsifier (containing mono- and diglycerides), H3PO4. 12H2O solution, dried skim-milk and water, then autuclaving for 15 min at 115 degree C and cooling in cold water for approximate equal to1 h. The amounts of the various ingredients used depended on whether wet or dried groundnut protein was used. The resulting matrix had the following composition when made with wet and dried groundnut protein respectively: 71 and 62% moisture; 20.6 and 24.75% protein; 6.01 and 8.00% fat; and pH 6.7 and 6.8. [See also FSTA (1969) 1 3G91.]

Item Type:	Article
Uncontrolled Keywords:	CHEESE-; Cheese-like groundnut protein product; GROUNDNUTS-; PROTEIN-(UNCONVENTIONAL); FATS-(VEGETABLE); Cheese-like groundnut protein product containing /hydrogenated vegetable fat/; EMULSIFIERS-; Cheese-like groundnut protein product containing /emulsifiers/; SKIM-MILK-; Cheese-like groundnut protein product containing /skim-milk/; PHOSPHERIC-ACID; Cheese-like groundnut protein product containing /H3PO4/; PH-; /pH/ of cheese-like groundnut protein product; WATER-; /moisture content/ of cheese-like groundnut protein product
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 33 Nuts
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Sep 2014 11:56
Last Modified:	24 Sep 2014 11:56
URI:	http://ir.cftri.res.in/id/eprint/7289

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