Publication
Fatty Acid and Volatile Flavor Profiles of Textured Partially-defatted Peanut
Details
Author(s):
Hinds MJ, Riaz MN, Moe D, Scott DD.
Type of Document:
Scholarly Article
Publisher/Journal:
American Chemical Society
Date of Publication:
2005
Place of Publication:
Not Available
Description
Abstract: Textured peanut (TP) may have potential as a meat substitute because its low level of volatile flavor compounds would give rise to an overall bland taste with no off-flavors. This study evaluated lipid and volatile flavor profiles of two sizes (5-6 and 10-14 mm) of TP (7.8% fat) prepared by twin-screw extrusion processing of partially-defatted peanuts, and held at 10-12
