Effect of Particle Size on the Quality of Peanut Pastes

Santos, B.L.; Resurreccion, A.V.A.

doi:10.1111/j.1745-4557.1989.tb00312.x

Cited by 9 publications

(2 citation statements)

References 15 publications

(12 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to the information provided by the company, the peanuts harvested from Osmaniye region in 2020 are, respectively, subjected to cleaning, dehulling, roasting (170 • C, 45 min), peeling, grinding, and sieving processes. The product used in this study-peanut flour-is the under-sieve fraction of the mentioned sieving process (2 mm sieve) that is classified as finely chopped by Santos and Resurreccion (1989). CPP was produced by Naturiga Food and Trade Company, İstanbul, Turkey.…”

Section: Methodsmentioning

confidence: 99%

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Demir,

Aydemir,

Özel

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

The purpose of this study was to evaluate the addition of plant‐based peanut protein isolate (PNP) and commercial pea protein (CPP) on the quality of oat yogurt (OY). PNP and CPP were partially characterized for techno‐functional properties. PNP had higher solubility (acidic and basic regions) and emulsifying activity than CPP. The water absorption capacity of CPP is significantly (p < 0.05) higher than PNP. Amino acid profiles of PNP and CPP were promising for the nutritional enhancement of OYs. OYs with PNP or CPP (0.5, 1, 2% w/v) were stored for 21 days and compared to the control group with no protein. On the 21st day of storage, (i) PNP‐ or CPP‐added OYs were found to be comparable to the control with respect to post‐acidification and viscosity, (ii) syneresis was more evident in PNP‐added OYs than in CPP‐added ones, (iii) total color change of 1% CPP‐added OY was equal to the control, and (iv) hardnesses of control, 2% PNP, and 2% CPP‐added OYs were 0.29 ± 0.00, 0.39 ± 0.01, and 0.45 ± 0.00 N, respectively. No adverse sensory effects were detected for CPP or PNP addition. Both proteins increased the total phenolic, soluble protein, antioxidant, antihypertensive, and α‐glucosidase inhibition activity of oat milk and OYs, with PNP superior to CPP overall. Compared to oat milk, the fermentation process increased ACE inhibition activity in in vitro digested samples, whereas it reduced digested yogurts’ antioxidant activity. Utilization of PNP in OY can solve the waste problem of peanut producers and the texture problem of the OY producers while formulating a functional product.Practical ApplicationPlant‐based (PB) yogurts have a growing consumer demand. The low‐protein content of PB yogurts results in low acceptance with respect to their undesirable textural and sensorial attributes. This study provided a technical basis for the PB yogurt manufacturers focusing on the addition of commercial pea protein and isolated peanut protein into oat yogurt formulation without any thickeners or flavors. In vitro digestion of protein‐added oat milk and oat yogurts showed the benefits of fermentation on bioactivity to the consumers.

show abstract

Section: Methodsmentioning

confidence: 99%

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Demir,

Aydemir,

Özel

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Neither steam extraction at 70C for 45 min nor dry heating at 53C for 10 min was as effective as the water extraction procedure. In a follow-up study, Santos and Resurreccion (1989a) reported that chopping kernels coarsely (3.364.75 mm) or moderately (2.00-3.36 mm) prior to water extraction resulted in pastes light in color and low in raw peanut flavor intensities. However, the chopping operation not only lengthens total processing time and reduces yield but may result in more flavor defects such as cardboard, musty or metallic in the final product (Resurreccion 1988).…”

Section: )mentioning

confidence: 99%

PHYSICOCHEMICAL and SENSORY CHARACTERISTICS of PEANUT PASTE AS AFFECTED BY PROCESSING CONDITIONS

Muego-Gnanasekharan

Resurreccion

1993

J Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

The effects of temperature and number of water extractions on lipoxygenase, color, instrumental textural properties, hexanal in headspace volatiles, and sensory characteristics of peanut paste were determined. Water extraction at 60, 75, and 90C for 10 min resulted in 50, 95, and 100% reduction in lipoxygenase activity, respectively. Processing conditions significantly affected color lightness, hardness, cohesiveness, adhesiveness, hexanal, raw peanut flavor, and spreadability (P < 0.05). Water extraction at 90C for 10 min at least three times produced a more spreadable paste with less volatile hexanal and raw beany flavor than pastes subjected to the different treatments studied.

show abstract

Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste)

Altay

2004

J Sci Food Agric

View full text Add to dashboard Cite

In this paper, rheological properties of tahin are reported at temperatures from 20 to 70 • C and shear rates in the range 0.13-500 s −1 . Temporary hysteresis loops were observed in the first cycle of the flow curves. The steady shear behaviour of tahin was pseudoplastic and described by a power law model. The consistency coefficient exhibited strong temperature dependence for which the activation energy of flow was 21.6 kJ mol −1 . The flow behaviour index of tahin tended to increase whereas the consistency coefficient tended to decrease during storage at room temperature. Tahin oil exhibited Newtonian behaviour with a strong dependence of viscosity on temperature. The activation energy of flow for tahin oil was 35.7 kJ mol −1 . While reconstituted suspensions containing up to 20% solids exhibited Newtonian behaviour, those with more solids and the original tahin showed pseudoplastic behaviour. The Krieger-Dougherty model fitted the suspension viscosity data well. Below 20% solids level there was no effect of particle size on the viscosity of the reconstituted suspensions. It was shown that for the same amount of solids the viscosity of a 'polydisperse' suspension was lower than that of a 'monodisperse' suspension.

show abstract

Effect of Particle Size on the Quality of Peanut Pastes

Cited by 9 publications

References 15 publications

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

PHYSICOCHEMICAL and SENSORY CHARACTERISTICS of PEANUT PASTE AS AFFECTED BY PROCESSING CONDITIONS

Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste)

Contact Info

Product

Resources

About