Atlantis Online
March 28, 2024, 08:17:04 am
Welcome, Guest. Please login or register.

Login with username, password and session length
News: Plato's Atlantis: Fact, Fiction or Prophecy?
Article Source: http://EzineArticles.com/?expert=CarolAnn_Bailey-Lloyd
http://www.underwaterarchaeology.com/atlantis-2.htm
 
  Home Help Arcade Gallery Links Staff List Calendar Login Register  

The Power Of Peanut Flours

Pages: [1]   Go Down
  Print  
Author Topic: The Power Of Peanut Flours  (Read 208 times)
0 Members and 28 Guests are viewing this topic.
Bianca
Superhero Member
******
Posts: 41646



« on: July 11, 2009, 08:35:36 am »



Ounce-per-ounce, low-fat, light-roasted peanut flours were found to promote more viscosity—or to thicken more effectively—than other peanut flours when dispersed in water and heated under controlled conditions.

(Photo by
Jack Dykinga)









                                             The Powers Of Peanut Flours






ScienceDaily
(Jan. 25, 2007)

— New Agricultural Research Service (ARS) findings about the thickening capacity of various forms of peanut flour will help scientists improve food textures.

Peanut flour is a dry powder formed after the partial extraction of oil from the roasted peanut seed. It is used to add flavor and protein to processed baked goods, nutrition bars and snacks, as well as to marinades, sauces and dressings. Worldwide, peanut flours have been limited to
use by industrial food processors as a major food ingredient.

The study was conducted by food technologist Jack P. Davis and colleagues in the ARS Market Quality and Handling Research Unit, Raleigh, N.C. ARS is the U.S. Department of Agriculture's chief scientific research agency.

To gauge how effectively different commercial peanut flours thicken during heat processing, Davis used different types of rheological tests. Rheological measurements involve testing the
flow behavior and form changes of a material and have been shown to relate to the human perception of texture.

Generally, peanut flours are offered at fat levels of 12 or 28 percent, and either as light,
medium or dark roasts. Davis found that regardless of roast color, lower-fat peanut flours
thicken more effectively than higher-fat ones.

While peanuts are about 25 percent protein, peanut flour is about 50 percent protein.

That's because the process of mechanically removing fatty oil from roasted peanuts enriches
the levels of the remaining peanut components. The resulting flour is naturally low in fat, high
in protein and relatively low in carbohydrates.

Ounce-per-ounce, low-fat, light-roasted peanut flours were found to promote more viscosity
--or to thicken more effectively--than other peanut flours when dispersed in water and heated under controlled conditions.

Davis and ARS research leader Timothy Sanders will report the findings in an upcoming issue
of The Journal of Texture Studies. That data and those from future studies will help food processors choose the best heat treatments, based on a particular peanut flour's thickening properties.


--------------------------------------------------------------------------------

Adapted from materials provided by USDA/Agricultural Research Service.
Email or share this story:| More Need to cite this story in your essay, paper, or report? Use
one of the following formats:
 APA

 MLA USDA/Agricultural Research Service (2007, January 25). The Powers Of Peanut Flours. ScienceDaily. Retrieved July 11, 2009, from



http://www.sciencedaily.com­ /releases/2007/01/070125113734.htm

http://www.sciencedaily.com/releases/2007/01/070125113734.htm
« Last Edit: July 11, 2009, 08:42:47 am by Bianca » Report Spam   Logged

Your mind understands what you have been taught; your heart what is true.

Share on Facebook Share on Twitter



Pages: [1]   Go Up
  Print  
 
Jump to:  

Powered by EzPortal
Bookmark this site! | Upgrade This Forum
SMF For Free - Create your own Forum
Powered by SMF | SMF © 2016, Simple Machines
Privacy Policy