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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| Main Authors: | , , |
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| Language: | English |
| Published: |
Sociedad Chilena de Nutrición, Bromatología y Toxicología
2016
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| Online Access: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182016000400007 |
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