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Peanut-fortified food blends
- Bookwalter, G.N., Warner, K., Anderson, R.A., Bagley, E.B.
- Journal of food science 1979 v.44 no.3 pp. 820
- peanuts, blended foods, protein concentrates, flour, fortified foods, soy flour, peanut flour, defatting, defatted foods, food fortification, corn meal, dried skim milk, soybean oil, vitamins, minerals, food processing quality, food nutrient losses, oxidative stability, antioxidants, antioxidant activity, flavor, peroxides, free fatty acids, lysine, amino acid composition, food aid, USDA Food Distribution Programs, storage quality, nutrient content, protein content, nutritive value, sensory evaluation
- Abstract: Defatted and partially defatted peanut flours were compared with soy flours as components of fortified food blends containing partially or fully gelatinized corn meal, nonfat dry milk, soybean oil, vitamins, and minerals. Changes in flavor, peroxides, free fatty acids, available and added L-lysine HCl after storage for 2, 6, and 12 months were evaluated and found satisfactory. Protein efficiency ratios (PER) were about 0.7 units lower in blends containing peanut rather than soy protein. Increased PER values were obtained by adding 0.3-0.5% L-lysine HCl or by combining peanut with soy proteins.