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The study developed an improved peanut flour by mixing commercial peanut flour with water, homogenizing, and drum-drying to create a fine flour that reduces fat in peanut butter by 30%. Response surface methodology was utilized to optimize drying conditions, resulting in significant improvements in texture attributes such as stickiness and hardness. The optimal conditions identified were a drum temperature of 135°C, speed of 1 rpm, and clearance of 0.33 mm, which effectively minimized grittiness and enhance
- Author
- Abdelsalammohana
- Language
- EN