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Effect of variation in pre-cooking of peanuts on the stability of partially defatted meals.

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Title Effect of variation in pre-cooking of peanuts on the stability of partially defatted meals.
 
Creator Kantharaj Urs, M.
Bains, G. S.
 
Subject 03 Peanut
03 Cooking-Recipes
 
Description Screw-pressed peanut meal prepared from selected
decuticled kernels is finding increasing use as a source
of dietary protein supplement, particularly in the
developing countries [9,5]. The meal contains 5-9 %
residual oil which during storage tends to develop fat
acidity [2, 8]. Residual lipase activity in edible peanut
meals has been reported [31. Effects of variations in
moisture, time and temperature during precooking of
decuticled kernels on the stability of the meals have
not been studied so far. The present paper deals with
the results of pre-cooking of the kernels in relation to
the stability of partially defatted meals stored at
37°C.
 
Date 1966
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4057/1/Oleagineux_1966_21_231-232.pdf
Kantharaj Urs, M. and Bains, G. S. (1966) Effect of variation in pre-cooking of peanuts on the stability of partially defatted meals. Oleagineux, 21. pp. 231-232.