Citation
Ahmad A. N., . and Butt M. S., . and Batool R., . and Sibt-e-Abbas M., . and Sultan M. T., . Nutritional and functional properties of protein isolates extracted from defatted peanut flour. pp. 1533-1537. ISSN 22317546
Abstract
Food waste management plays a vital role in source minimization and by-product recovery in the food industries. In the present research defatted peanut flour (DPF) of indigenous varieties i.e. Golden and BARI-2011 was used for the extraction of proteins through isoelectric precipitation. The results showed that the protein content ranged from 26.170.56 to 27.420.61 in GOLDEN and BARI 2011 respectively. The protein isolate recovery was 27.5730.49 and 29.0570.30 while protein yield was found to be 79.0471.95 and 86.8403.52 respectively for both peanut varieties. Results regarding the functional properties i.e. bulk density oil water absorption capacity foaming emulsion properties revealed that the values increased by the addition of protein isolates. In the nutshell protein isolates obtained from defatted peanut flour hold the potential to enrich various baked products. Such protein enriched products can be further utilized to control the menace of protein energy malnutrition in developing economies likes Pakistan.
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Abstract
Food waste management plays a vital role in source minimization and by-product recovery in the food industries. In the present research defatted peanut flour (DPF) of indigenous varieties i.e. Golden and BARI-2011 was used for the extraction of proteins through isoelectric precipitation. The results showed that the protein content ranged from 26.170.56 to 27.420.61 in GOLDEN and BARI 2011 respectively. The protein isolate recovery was 27.5730.49 and 29.0570.30 while protein yield was found to be 79.0471.95 and 86.8403.52 respectively for both peanut varieties. Results regarding the functional properties i.e. bulk density oil water absorption capacity foaming emulsion properties revealed that the values increased by the addition of protein isolates. In the nutshell protein isolates obtained from defatted peanut flour hold the potential to enrich various baked products. Such protein enriched products can be further utilized to control the menace of protein energy malnutrition in developing economies likes Pakistan.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Nutritional value |
| AGROVOC Term: | Protein isolates |
| AGROVOC Term: | Defatting |
| AGROVOC Term: | Flours |
| AGROVOC Term: | Food wastes |
| AGROVOC Term: | Food industry |
| AGROVOC Term: | Extraction |
| AGROVOC Term: | Isoelectric point |
| AGROVOC Term: | Precipitation |
| AGROVOC Term: | Protein content |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/22148 |
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