Partially defatted peanut flour: a functional ingredient to improve nutritional value of bakery products

Peanut seeds were used to obtain partially defatted peanut flour (PF) by means of a cross-flow solvent extraction process (n-hexane), using a continuous lixiviation apparatus. The chemical composition of PF showed high protein (410 g kg-1) and crude fiber (160 g kg-1) contents; total lipids (115 g k...

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Autores principales:	Labuckas,Diana O, Lamarque,Alicia L, Maestri,Damián
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2016
Materias:	Peanut flour chemical and functional properties breads cookies protein content fiber content
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182016000400007
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spelling	oai:scielo:S0717-751820160004000072017-02-01Partially defatted peanut flour: a functional ingredient to improve nutritional value of bakery productsLabuckas,Diana OLamarque,Alicia LMaestri,Damián Peanut flour chemical and functional properties breads cookies protein content fiber content Peanut seeds were used to obtain partially defatted peanut flour (PF) by means of a cross-flow solvent extraction process (n-hexane), using a continuous lixiviation apparatus. The chemical composition of PF showed high protein (410 g kg-1) and crude fiber (160 g kg-1) contents; total lipids (115 g kg-1) and minerals (47g kg-1) were in minor amounts. Physico-chemical properties of PF showed minimum solubility at pH 4 - 5 and maximum at pH 8. Water and oil holding capacities were 2.7 and 2.3 g ml-1, respectively, and presented emulsifying properties suitable for the formulation of bakery products. Breads prepared by replacement of 10 or 20 % wheat flour by PF showed significant increases of both protein and fiber contents, and improved fatty acid profile, with respect to breads made with wheat flour only Cookies made with PF had three times more protein content and nine times more fiber content than wheat flour-based cookies. The sensory scores of PF-based products were similar to those made with wheat flour. Partially defatted peanut flour provides a rich source of gluten-free protein, fiber and essential minerals. It may be used to enhance the nutritional quality of wheat flour-based bakery products.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.43 n.4 20162016-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182016000400007en10.4067/S0717-75182016000400007
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Peanut flour chemical and functional properties breads cookies protein content fiber content
spellingShingle	Peanut flour chemical and functional properties breads cookies protein content fiber content Labuckas,Diana O Lamarque,Alicia L Maestri,Damián Partially defatted peanut flour: a functional ingredient to improve nutritional value of bakery products
description	Peanut seeds were used to obtain partially defatted peanut flour (PF) by means of a cross-flow solvent extraction process (n-hexane), using a continuous lixiviation apparatus. The chemical composition of PF showed high protein (410 g kg-1) and crude fiber (160 g kg-1) contents; total lipids (115 g kg-1) and minerals (47g kg-1) were in minor amounts. Physico-chemical properties of PF showed minimum solubility at pH 4 - 5 and maximum at pH 8. Water and oil holding capacities were 2.7 and 2.3 g ml-1, respectively, and presented emulsifying properties suitable for the formulation of bakery products. Breads prepared by replacement of 10 or 20 % wheat flour by PF showed significant increases of both protein and fiber contents, and improved fatty acid profile, with respect to breads made with wheat flour only Cookies made with PF had three times more protein content and nine times more fiber content than wheat flour-based cookies. The sensory scores of PF-based products were similar to those made with wheat flour. Partially defatted peanut flour provides a rich source of gluten-free protein, fiber and essential minerals. It may be used to enhance the nutritional quality of wheat flour-based bakery products.
author	Labuckas,Diana O Lamarque,Alicia L Maestri,Damián
author_facet	Labuckas,Diana O Lamarque,Alicia L Maestri,Damián
author_sort	Labuckas,Diana O
title	Partially defatted peanut flour: a functional ingredient to improve nutritional value of bakery products
title_short	Partially defatted peanut flour: a functional ingredient to improve nutritional value of bakery products
title_full	Partially defatted peanut flour: a functional ingredient to improve nutritional value of bakery products
title_fullStr	Partially defatted peanut flour: a functional ingredient to improve nutritional value of bakery products
title_full_unstemmed	Partially defatted peanut flour: a functional ingredient to improve nutritional value of bakery products
title_sort	partially defatted peanut flour: a functional ingredient to improve nutritional value of bakery products
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2016
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182016000400007
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Partially defatted peanut flour: a functional ingredient to improve nutritional value of bakery products

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