Young, C.T. and Heinis, J.J. (1989) Manufactured Peanut Products and Confections. In: Food Uses of Whole Oil and Protein Seeds. The American Oil Chemists Society, Champaign, IL , pp. 171-190. ISBN 0935315233
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Abstract
Peanuts are the United States' ninth most valuable crop. Sixty-five percent are consumed directly (I), with peanut Butter accounting for 37% of this consumption (1.4 kg person) (2). Saltated peanut product and confections account for most of the remaining food uses. Some freshly-dug uncured peanuts are boiled in a 6% salt (boiled brine peanuts) mainly in south Georgia, north Florida and the Philippines (2) Most peanut products, however, are based on roasted peanuts (I). The remaining 35% of the crop is not consumed directly or is exported or crushed for oil. Outside the US., peanut oil is the most common end product. It is well-suited for deep fat frying because of a high smoke point (230°C) and lack of flavor carry-over (e.g., in frying meats) (3), and as a salad oil (4). In addition, after oil expulsion, the peanut cake may serve as a protein supplement(5)
| Item Type: | Book Section |
|---|---|
| Additional Information: | SNNigam collections |
| Author Affiliation: | Department of Food Science North Carolina State University Reieigh, NC 27695.7624 |
| Subjects: | Plant Production Postharvest Management > Food Technology |
| Divisions: | Groundnut |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 28 Jul 2013 07:19 |
| Last Modified: | 28 Jul 2013 07:19 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/11217 |
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