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 |
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Lenguaje: | English |
Publicado: |
Sociedad Chilena de Nutrición, Bromatología y Toxicología
2016
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Materias: | |
Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182016000400007 |
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