Expansion of partially defatted peanuts by a new texturizing process called 'Intensification of Vaporization by Decompression to the Vacuum' (IVDV)

摘要

The current work introduces a new texturizing process called "Intensification of Vaporization by Decompression to the Vacuum", proposing it as a post-treatment for reconstitution of partially defatted snacks and distorted kernels. The resulting IVDV expanded low-fat snack products allow processors to meet consumer demand for healthier snack foods. IVDV process consisted in subjecting humid defatted kernels to high steam pressure, reached in 1 s, followed by a decompression to vacuum, allowing by that a full shape recovery while assuring better morphological, organoleptic and rheological properties at a time. IVDV process parameters (steam pressure, water content and processing time) were optimized by mean of Response Surface Methodology leading to higher defatting and expansion ratios, better grain appearance and high consumer acceptability. A compromise between all response parameters generated from a multiple optimization resulted in the following optimal conditions: 17.3% d.b. water content, 12 * 10(5) Pa steam pressure and 18 s processing time.