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United States Department of Agriculture

Agricultural Research Service

Title: Rheological Properties of Aqueous Peanut Flour Dispersions

Authors
item Davis, Jack
item Gharst, Gregory - NC STATE UNIVERSITY
item Sanders, Timothy

Submitted to: Institute of Food Technology
Publication Type: Abstract Only
Publication Acceptance Date: June 25, 2006
Publication Date: June 25, 2006
Citation: Davis, J.P., Gharst, G., Sanders, T.H. 2006. Rheological Properties of Aqueous Peanut Flour Dispersions. Institute of Food Technology.

Technical Abstract: The rheological behaviors of aqueous peanut flour dispersions were characterized across a range of conditions, including controlled heating and cooling rates under both large and small-strain deformations. Fat content of the dry flours influenced rheological changes, as dispersions of higher fat flours thickened less efficiently than lower fat flours. A roast effect was also apparent, especially for dispersions of the higher fat flours in which light roast flours thickened more effectively than dark roast flours. Dispersions of toasted soy flour were less viscous at lower temperatures (< 75°C), but at higher temperatures, low fat peanut flour dispersions thickened more extensively than soy. Centrifugal separation of the peanut flour dispersions revealed that the insoluble material of the dispersions primarily contributed to the observed rheological responses. SDS-PAGE was used to characterize the soluble and insoluble proteins making up the various dispersions and these results are discussed in terms of observed rheological phenomena.

Last Modified: 12/19/2014