Texturization of Peanut Proteins by the Hand Press Texturizer

Abstract

A simple hand press texturizer was constructed and equipped with adequate instrumentation to provide accurate measurement and control of process parameters. The effects of process temperature (140–210°C), pressure (1.379–2.757×103 kPa) and feed moisture level (20–40%) on product bending strength, water reabsorption capacity, bulk density and product moisture were investigated. Of the three process variables, temperature and feed moisture exerted the most influence on product characteristics. Higher temperature resulted in decreased product moisture levels which dropped from 32% at 140°C to 16% at 210°C. Higher feed moisture levels resulted in higher product moisture contents. An inverse relationship was observed between process temperature and product bulk density. Over the 70°C temperature range, product bulk density decreased from 1.76 to 0.81g/cc. The quadratic effects of temperature alone contributed about 30% (P≤0.01) of the observed total variation. The interaction between temperature and feed moisture level was also important. Similarly, product water reabsorption capacity was shown to be mostly dependent on process temperature and feed moisture. These two parameters accounted for 62% (P≤0.01) of the total variation in water reabsorption. Interaction terms between the two variables were statistically significant (P≤0.01).