FUNCTIONAL PROPERTY CHANGES IN PARTIALLY DEFATTED PEANUT FLOUR CAUSED BY FUNGAL FERMENTATION AND HEAT-TREATMENT

Changes in functional properties of flour made from partially defatted peanut fermented with Rhizopus microsporus var. oligosporus and treated with steam were investigated. An ester-like aroma was detected in fresh fermented peanut and soy sauce or meat-like flavors were detected in dried fermented peanut. Nitrogen solubility (pH 4.0-6.0), emulsion capacity and viscosity, water adsorption, and water and oil retention of flours were slightly increased as a result of fermentation. Steam treatment of nonfermented and fermented peanut flours for up to 45 min enhanced some functional properties.