Hinds MJ, Riaz MN, Moe D, Scott DD.
Type of Document:
American Chemical Society
Date of Publication:
Place of Publication:
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