Abstract：
:The main purpose of this study was to extract the maximum amount of oil from peanuts without causing major damage and preserving their organoleptic quality after defatting. Accordingly, a successful, healthy, eco-friendly and economic defatting process for peanuts was implemented using mechanical oil expression, which was optimized by means of Response Surface Methodology. The results demonstrated that maximum extraction yields were obtained at a low initial moisture content (5-7% d.b.). Defatting and deformation ratios were mostly affected by the pressure and water content with high correlation coefficients (98.4% and 97.5%, respectively), and overall acceptability decreased following higher oil extraction yields. It was concluded that the optimum values for the product moisture content, pressure, and pressing duration were 5% d.b., 9.7 MPa and 4 min, respectively, with a defatting ratio of 70.6%. This resulted in an insignificant irreversible deformation ratio (<1%) and an overall acceptability of 7.6 over 10.
journal_name
Food Chemjournal_title
Food chemistryauthors
Nader J,Fawaz N,Afif C,Louka Ndoi
10.1016/j.foodchem.2015.11.079subject
Has Abstractpub_date
2016-04-15 00:00:00pages
1215-25eissn
0308-8146issn
1873-7072pii
S0308-8146(15)30225-9journal_volume
197 Pt Bpub_type
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