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- W2079306857 abstract "This study investigated oil removal from peanuts using dry, wet extrusion and screw pressing. Dry extrusion removed about 50% of the original oil in the peanuts and extrudates were pressed immediately after extrusion using a continuous screw press with a horizontal bar cage. About 66% of the residual oil present in the extrudates was removed, resulting in 8% oil, 47% protein and 6% moisture in the press cakes. Heat treatment during extrusion and pressing reduced the protein dispersibility index (PDI) in the raw peanuts from 88 to 69%, and 66% in the extrudates and press cakes, respectively. The trypsin inhibitor was quite stable in its reaction with the heat treatment; 23 and 26% of the trypsin inhibitor activity was destroyed only by the dry extrusion and the screw press, respectively." @default.
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- W2079306857 date "2009-03-31" @default.
- W2079306857 modified "2023-10-18" @default.
- W2079306857 title "Characterization of Partially Defatted Peanut Flour Using Dry Extruder and Screw Pressing" @default.
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