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Article: Pasta from peanut flour.
- Article from:
- Emerging Food R&D Report
- Article date:
- November 1, 2008
CopyrightCOPYRIGHT 2008 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Peanuts make superb functional ingredients because of their high levels of protein and unsaturated fatty acids. Peanut flour is particularly beneficial as a pasta ingredient when it is partially substituted for durum wheat flour. The two flours have complementary proteins, resulting in a product with excellent protein quality and increased total protein content.
Scientists at the University of Georgia created peanut pasta by replacing a portion of the durum wheat flour with peanut flour in a basic pasta formula. Carageenan was used to enhance the binding properties of the mix. The researchers evaluated the effects of different percentages of peanut flour ...