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Effect of solvent extraction on removal of nutty flavour and functional properties of groundnut flour

Madhavi, D. L. and Subramanyam, L. and Chand, N. and Srinivasan, K. S. (1988) Effect of solvent extraction on removal of nutty flavour and functional properties of groundnut flour. Journal of Food Quality, 11 (5). pp. 375-385. ISSN 0146-9428

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Abstract

Hexane extracted groundnut flour was re-extracted with absolute ethanol, 95% isopropanol, and hexane:ethanol and hexane:isopropanol azeotropes for various time intervals. Sensory evaluation indicated that 6 h extraction with ethanol or isopropanol and 24 h extraction with a hexane:ethanol azeotrope removed nearly 80-90% of nutty flavour. Some significant changes were observed in water absorption capacity, emulsification capacity and foaming properties of re-extracted meals. No significant changes were observed in fat absorption capacity, protein solubility and amino acid composition of re-extracted samples. Gel electrophoresis did not reveal any marked changes in protein composition of re-extracted meals.

Item Type: Article
Uncontrolled Keywords: MEAL-; groundnut meal, solvents extraction & flavour of; groundnut meal, solvents extraction & functional properties of; EXTRACTION-; SOLVENTS-; FLAVOUR-; GROUNDNUTS-; solvents extraction & flavour of groundnut meal; solvents extraction & functional properties of groundnut meal
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jul 2008 08:51
Last Modified: 03 Jul 2015 07:24
URI: http://ir.cftri.com/id/eprint/2195

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