EFFECT OF SOLVENT EXTRACTION ON REMOVAL OF NUTTY FLAVOR AND FUNCTIONAL PROPERTIES OF GROUNDNUT FLOUR

Hexane extracted groundnut flour was re-extracted with absolute ethanol, 95% isopropanol, hexane:ethanol and hexane:isopropanol azeotropes for different time intervals. Sensory evaluation studies indicated that 6 h extraction with ethanol or isopropanol and 24 h extraction with hexane; ethanol azeotrope removed nearly 80–90% of nutty flavor. Some significant changes were observed in water absorption capacity, emulsification capacity and foaming properties of secondary solvent extracted meals. No significant changes were observed in fat absorption capacity, protein solubility and amino acid composition of secondary extracted samples. Gel electrophoresis did not reveal any marked changes in the protein composition of the reextracted meals.