Lye-dipping for the removal of objectionable skin color from various grades of shelled Spanish peanuts

Autor: Jominski, J., McCourtney, E. J., Stansbury, M. F., D'Aquin, E. L., Vix, H. L. E.
Zdroj: Journal of the American Oil Chemists' Society; December 1951, Vol. 28 Issue: 12 p513-516, 4p
Abstrakt: Experimental data have been obtained on the lipids and protein losses in the lye treatment of the various grades of shelled Spanish peanuts. It has been shown a) that lipid and protein losses on U. S. No. 1 shelled peanuts are lower for the cold than for the hot treatment though both are of a low level; b) that these losses in the cold treatment increased with the use of lower grade shelled peanuts, U. S. No. 2 and oil mill stock; c) that protein solubility of peanut kernels was negligibly affected by lye solution treatment, drying at 125°F., cold solvent extraction with hexane, airdrying, and oven-drying at 125°F.; and d) that damaged peanut kernels imparted color to protein.
Databáze: Supplemental Index
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