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Utilization of expeller pressed partially defatted peanut cake meal in the preparation of bakery products

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Abstract

Expeller pressed partially defatted peanut cake obtained from skin-free kernels was used as graded supplements in the preparation of breads, sweet buns, cupcakes and yeast-raised doughnuts. Incorporation of cake meal lowered the specific volume and sensory properties, but improved the fresh weight, water holding capacity and protein content of the products. The products containing 10% peanut cake meal were found to be acceptable.

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Authors and Affiliations

  1. Department of Food Science and Technology, Mahatma Phule Agricultural University, 413722, Rahuri, India

    J. K. Chavan, V. S. Shinde & S. S. Kadam

Authors
  1. J. K. Chavan
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  2. V. S. Shinde
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  3. S. S. Kadam
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Chavan, J.K., Shinde, V.S. & Kadam, S.S. Utilization of expeller pressed partially defatted peanut cake meal in the preparation of bakery products. Plant Food Hum Nutr 41, 253–259 (1991). https://doi.org/10.1007/BF02196394

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  • DOI: https://doi.org/10.1007/BF02196394

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