A novel process for preparing low-fat peanuts: Optimization of the oil extraction yield with limited structural and organoleptic damage
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- 作者：Joelle Nader ; joelle.nader@net.usj.edu.lb" class="auth_mail" title="E-mail the corresponding author ; Nada Fawaz ; Charbel Afif ; Nicolas Louka ; nicolas.louka@fs.usj.edu.lb" class="auth_mail" title="E-mail the corresponding author
- 关键词：Defatting ; Pressing ; Peanuts ; Oil yield ; Shape preservation ; Response Surface Methodology
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 April 2016
- 年：2016
- 卷：197
- 期：part_PB
- 页码：1215-1225
- 全文大小：3372 K
文摘
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Novel healthy, eco-friendly and efficient defatting process without using chemicals.
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Significant effect of pressure and water content on oil yield and deformation ratio.
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High oil extraction yields (70–80%) and low deformation ratio (<1%).
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Use of relatively low pressures (<10 MPa) for very short durations (3–4 min).
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Low-calorie peanuts with preservation of textural and organoleptic qualities.