Flour Industry
World is witnessing drastic change in socio-psycho behavior towards food and health. The shift in paradigm in manufacturers and consumers of flour is becoming more visible and audible in market. To cope up with this a novel approach of wholesome food is inevitable. Our eco-friendly processing technology provides peanut flour with peculiar nutritional and functional properties suitably symbiotic with global flour industry.
The functional properties of our High Protein gluten free flour which is one of the best defatted peanut flours of India make it the best choice as protein enhancer in flour industries.
| Functional Properties \ Wheat /Peanut Protein | 100:0 | 90:10 | 80:20 |
| Bulk density (g/ml) | 0.70a ± 0.01 | 0.66b ± 0.01 | 0.67b ± 0.01 |
| Water absorption capacity (g/g) | 0.90c ± 0.01 | 0.93b ± 0.21 | 1.14a ± 0.01 |
| Emulsification capacity (%) | 27.58c ± 0.98 | 32.10b ± 0.01 | 37.04a ± 0.01 |
| Swelling capacity (%) | 12.71a ± 0.05 | 11.36c ± 0.02 | 9.91e ± 0.02 |
| Foaming capacity (%) | 5.25d ± 0.25 | 5.85c ± 0.35 | 9.20a ± 0.02 |
| Solubility index (%) | 85.05c ± 0.01 | 88.31a ± 0.01 | 89.19a ± 0.01 |
The functional properties of PEANUT FLOUR make it the best choice as protein enhancer in flour industries.
- Its improved taste, texture and mouth feeling experience of food preparations.
- Pleasant aroma and smoothness favors consumer’s attention.
- Pleasant aroma and smoothness favors consumer’s attention.
- Natural source of immunity provider having minimum loss of its natural content of phytochemicals.
- Fortified atta with peanut flour makes roti more fluffiness and stay softer for longer with delightful aroma.
- Best option as fortifier for all types of gluten free recipes, as peanut flour is rich source of fiber, binder and good water/oil aborting.
