| 摘要 |
Process comprises contacting the de-fatted nuts with a glycerol soln. under conditions such that at least a part of the soln. is absorbed by the nuts. The nuts are then sepd. from the soln. and roasted. Partially de-fatted nuts, esp. peanuts, are food product supplied to satisfy a demand for a lower calorie product. However, such nuts are not stable to storage and when crunched are granular to chalky giving a disagreeable sensation in the mouth. Also when these products are dry roasted, oil is exuded which dirties equipment which requires costly cleaning. The above process improves the flavour, texture and storage stability of the product which are substantially those of the initial nuts before partial defatting. Exuding of oil on roasting is prevented. |
