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Articles by Chen Zhengxing
Total Records ( 2 ) for Chen Zhengxing
  Kain Regena Juliana and Chen Zhengxing
  The functional and chemical properties of peanut meal flours obtained as by-products from both cold and heat pressed peanut oil extraction methods were studied. Peanut meal flour was found to consist mostly of protein (≈51%) with lower starch content (≈24%). The processing methods were found to have influenced functional properties such as water and oil absorption, emulsification, foam formation and stability. The neutral sugar components were mostly glucose, galactose and mannose with minute quantities of xylose, arabinose and rhamnose. High pressing temperatures, during the extraction process, resulted to the decomposition of some polysaccharides into other neutral sugar components; hence the significantly high percentage of xylose and arabinose in the polysaccharides extracted from the heat pressed peanut flour. Extraction methods also had profound influence on the fatty acid and amino acid composition of peanut flours obtained. However, flours obtained from the different methods exhibited adequate functional properties that could be usefully employed in different food formulations.
  Kain Regena Juliana and Chen Zhengxing
  Cold and heat pressed peanut meal cakes were milled, defatted, grind into fine powder and evaluated for proximate composition and functional food properties. Flours contained over 50% protein as compared to 25-45% protein in peanut meal cake. Cold Pressed Peanut Flour (CPPF) had a solubility profile similar to Heat Pressed Peanut Flour (HPPF), with minimum and maximum solubility observed at pH 3.5-5.0 and pH 10.0 and higher, respectively. Both CPPF and HPPF exhibited relatively high functional properties compared to gum acacia and commercial soy flour. Results suggest that flour obtained from peanut meal can be used in food formulations requiring high emulsifying capacity. Peanut flour could be a good source of food formulation for different food products in developing countries. Results show that high temperatures and long time pressing affected physico-chemical and functional properties of peanut flour. The physico-functional properties of peanut meal cake, a waste product from peanut oil processing, were evaluated. Findings indicated that the processing method (cold and heat pressed) had a significant effect on the physico-functional attributes of peanut flour. However, functional properties such as emulsification, heat stability, oil and water absorption, whipping and foamability were identified as useful attributes for application of peanut meal flour in a variety of food formulations. As a result of its high protein content the flour can serve as a cheap source of protein particularly in developing countries where protein-energy malnutrition is prevalent. This research is also environmentally friendly as it aims at converting a waste product into a functional food ingredient.
 
 
 
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