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Effect of variation in pre-cooking of peanuts on the stability of partially defatted meals.

Kantharaj Urs, M. and Bains, G. S. (1966) Effect of variation in pre-cooking of peanuts on the stability of partially defatted meals. Oleagineux, 21. pp. 231-232.

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Abstract

Screw-pressed peanut meal prepared from selected decuticled kernels is finding increasing use as a source of dietary protein supplement, particularly in the developing countries [9,5]. The meal contains 5-9 % residual oil which during storage tends to develop fat acidity [2, 8]. Residual lipase activity in edible peanut meals has been reported [31. Effects of variations in moisture, time and temperature during precooking of decuticled kernels on the stability of the meals have not been studied so far. The present paper deals with the results of pre-cooking of the kernels in relation to the stability of partially defatted meals stored at 37°C.

Item Type: Article
Uncontrolled Keywords: Screw-pressed peanut meal, decuticled kernels, dietary protein supplement
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jul 2013 06:36
Last Modified: 24 Jul 2013 06:36
URI: http://ir.cftri.com/id/eprint/4057

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