Featured Research

from universities, journals, and other organizations

The Powers Of Peanut Flours

Date:
January 25, 2007
Source:
USDA/Agricultural Research Service
Summary:
New Agricultural Research Service (ARS) findings about the thickening capacity of various forms of peanut flour will help scientists improve food textures.

Ounce-per-ounce, low-fat, light-roasted peanut flours were found to promote more viscosity—or to thicken more effectively—than other peanut flours when dispersed in water and heated under controlled conditions.
Credit: Photo by Jack Dykinga

New Agricultural Research Service (ARS) findings about the thickening capacity of various forms of peanut flour will help scientists improve food textures.

Related Articles


Peanut flour is a dry powder formed after the partial extraction of oil from the roasted peanut seed. It is used to add flavor and protein to processed baked goods, nutrition bars and snacks, as well as to marinades, sauces and dressings. Worldwide, peanut flours have been limited to use by industrial food processors as a major food ingredient.

The study was conducted by food technologist Jack P. Davis and colleagues in the ARS Market Quality and Handling Research Unit, Raleigh, N.C. ARS is the U.S. Department of Agriculture's chief scientific research agency.

To gauge how effectively different commercial peanut flours thicken during heat processing, Davis used different types of rheological tests. Rheological measurements involve testing the flow behavior and form changes of a material and have been shown to relate to the human perception of texture.

Generally, peanut flours are offered at fat levels of 12 or 28 percent, and either as light, medium or dark roasts. Davis found that regardless of roast color, lower-fat peanut flours thicken more effectively than higher-fat ones.

While peanuts are about 25 percent protein, peanut flour is about 50 percent protein. That's because the process of mechanically removing fatty oil from roasted peanuts enriches the levels of the remaining peanut components. The resulting flour is naturally low in fat, high in protein and relatively low in carbohydrates.

Ounce-per-ounce, low-fat, light-roasted peanut flours were found to promote more viscosity--or to thicken more effectively--than other peanut flours when dispersed in water and heated under controlled conditions.

Davis and ARS research leader Timothy Sanders will report the findings in an upcoming issue of The Journal of Texture Studies. That data and those from future studies will help food processors choose the best heat treatments, based on a particular peanut flour's thickening properties.


Story Source:

The above story is based on materials provided by USDA/Agricultural Research Service. Note: Materials may be edited for content and length.


Cite This Page:

USDA/Agricultural Research Service. "The Powers Of Peanut Flours." ScienceDaily. ScienceDaily, 25 January 2007. <www.sciencedaily.com/releases/2007/01/070125113734.htm>.
USDA/Agricultural Research Service. (2007, January 25). The Powers Of Peanut Flours. ScienceDaily. Retrieved January 30, 2015 from www.sciencedaily.com/releases/2007/01/070125113734.htm
USDA/Agricultural Research Service. "The Powers Of Peanut Flours." ScienceDaily. www.sciencedaily.com/releases/2007/01/070125113734.htm (accessed January 30, 2015).

Share This


More From ScienceDaily



More Plants & Animals News

Friday, January 30, 2015

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Nanoscale Sensor Could Help Wine Producers and Clinical Scientists

Nanoscale Sensor Could Help Wine Producers and Clinical Scientists

Reuters - Innovations Video Online (Jan. 30, 2015) A nanosensor that mimics the oral effects and sensations of drinking wine has been developed by Danish and Portuguese researchers. Jim Drury saw it in operation. Video provided by Reuters
Powered by NewsLook.com
Discovery Of 'Dragon' Dinosaur In China Could Explain Myths

Discovery Of 'Dragon' Dinosaur In China Could Explain Myths

Newsy (Jan. 30, 2015) A long-necked dinosaur from the Jurassic Period was discovered in China. Researchers think it could answer mythology questions. Video provided by Newsy
Powered by NewsLook.com
Poll Says Firstborn Is Responsible, Youngest Is Funnier

Poll Says Firstborn Is Responsible, Youngest Is Funnier

Newsy (Jan. 30, 2015) According to a poll out of the U.K., eldest siblings feel more responsible and successful than their younger siblings. Video provided by Newsy
Powered by NewsLook.com
Brawling Pandas Are Violently Adorable

Brawling Pandas Are Violently Adorable

Buzz60 (Jan. 29, 2015) Video of pandas play fighting at the Chengdu Research Base in China will make your day. Mara Montalbano (@maramontalbano) shows us. Video provided by Buzz60
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:

Breaking News:

Strange & Offbeat Stories


Plants & Animals

Earth & Climate

Fossils & Ruins

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile: iPhone Android Web
Follow: Facebook Twitter Google+
Subscribe: RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins