Effect of solvent extraction on removal of nutty flavour and functional properties of groundnut flour
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2195/
JFQ-01-88 |
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| Title |
Effect of solvent extraction on removal of nutty flavour and functional properties of groundnut flour
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| Creator |
Madhavi, D. L.
Subramanyam, L. Chand, N. Srinivasan, K. S. |
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| Subject |
03 Peanut
05 Processing and Engineering |
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| Description |
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.
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| Date |
1988
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| Type |
Article
PeerReviewed |
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| Identifier |
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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