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The estimation of peanut meal in a premix for bread enrichment
Author(s) -
Louw D. F.,
Van Bergen E. L.
Publication year - 1955
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02637713
Subject(s) - chemistry , hydrochloric acid , meal , chromatography , tannin , food science , organic chemistry
Summary By modifying existing methods a dependable procedure has been developed for the estimation of defatted peanut flour in a premix containing this component in addition to skim milk powder and calcium carbonate. The method is based on extraction of the catechol tannin pigments of the peanut skin by refluxing with diluted alcohol, purification of the pigments by precipitation as the lead salts, and development of a red color in alcoholic hydrochloric acid. This red product has a maximum absorption at 545 mμ, and the extinction is directly proportional to the concentration of peanut meal in a range of 0–70%. Deviations from the linear relationship occur at higher concentrations. Using a premix containing 60% peanut meal, a standard deviation of 2.1% has been calculated for this procedure, indicating excellent reproducibility for control determinations.