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Processing of edible peanut flour and grits
Author(s) -
Ayres J. L.,
Branscomb L. L.,
Rogers G. M.
Publication year - 1974
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/bf02639722
Subject(s) - food science , stachyose , raffinose , soy flour , flavor , recipe , chemistry , mathematics , sucrose
Edible peanut flour and grits have been produced by a commercial prepress solvent extraction method. The finished flour exhibits excellent extrusion‐expansion characteristics for use in both cereal and snack food items. Soluble carbohydrate profile indicates peanut flour is lower in raffinose and stachyose than commercial soy flour. The bland flavor and light tan color facilitates incorporation of peanut flour and grits into a wide range of food products.