Harina de maní parcialmente deslipidizada: un ingrediente funcional para mejorar el valor nutritivo de productos de panificación

LAMARQUE, ALICIA; MAESTRI, DAMIÁN; LABUCKAS, DIANA O

Revista Chilena de Nutrición

Sociedad Chilena de Nutrición, Bromatología y Toxicología

Año: 2016 vol. 43 p. 381 - 387

0717-7518

ABSTRACTPeanut seeds were used to obtain partially defatted peanut flour(PF) by means of a cross-flow solvent extraction process (nhexane),using a continuous lixiviation apparatus. The chemicalcomposition of PF showed high protein (410 g kg-1) and crudefiber (160 g kg-1) contents; total lipids (115 g kg-1) and minerals(47 g kg-1) were in minor amounts. Physico-chemical propertiesof PF showed minimum solubility at pH 4 - 5 and maximum atpH 8. Water and oil holding capacities were 2.7 and 2.3 g ml-1,respectively, and presented emulsifying properties suitable for theformulation of bakery products. Breads prepared by replacementof 10 or 20 % wheat flour by PF showed significant increases ofboth protein and fiber contents, and improved fatty acid profile,with respect to breads made with wheat flour only. Cookiesmade with PF had three times more protein content and ninetimes more fiber content than wheat flour-based cookies. Thesensory scores of PF-based products were similar to those madewith wheat flour. Partially defatted peanut flour provides a richsource of gluten-free protein, fiber and essential minerals. It maybe used to enhance the nutritional quality of wheat flour-basedbakery products.