Color and texture of low-calorie peanuts as affected by a new oil extraction process named "Mechanical Expression Preserving Shape Integrity" (MEPSI)

The evaluation of extraction of some nut oils using screw pressing

Today's consumers prefer low-sugar, low-calorie, natural, and so-called safe products. These trends are also reflected in nuts products and groceries. Globally, the European Union is the largest importing market of edible nuts. Considering the increasing demand for new sources of food, the importance becomes the efficiency of production. This study evaluates the influence of rotation speed in the extraction of almond nut, walnut, hazelnut, cashew nut, and peanut oils using screw pressing. In tested samples, the oil content was on average between 69.14 ±0.79% (walnut) and 46.7 ±1.45% (peanut). From the pressing of oils, it is seen that the oil yield decreased when pressing speed increased (from 30 rpm to 90 rpm, for example in walnut from 0.36 kg to 0.16 kg.h-1) and that the oil sediment yield increased when speed increased (for example in hazelnut nut from 8.51% to 17.37%). The highest amount of oil yields had hazelnut with 3.03 ±0.05 kg.h-1, then walnut with 2.05 ±0.02 kg.h-1, almond nut with 2.34 ±0.05 kg.h-1, peanut with 2.15 ±0.01 kg.h-1, and finally cashew nut with 2.07 ±0.03 kg.h-1.

Impact of a novel partial defatting technology on oxidative stability and sensory properties of peanut kernels

A novel process, 'mechanical expression preserving shape integrity', was conceived to prepare low-fat peanuts in response to health-conscious consumer demands. The main purpose of this study was to preserve the taste, aroma, and oxidative stability of the defatted product. Results generated from a central composite rotatable design showed that highest consumer sensory scores were reached at low pressures (4-6 MPa). Free fatty acid, peroxide, p-anisidine, and total oxidation values were mostly affected by water content [W] and pressure [P] with high correlation coefficients (82% < R² < 87%). Overall, lipid oxidation and flavor fade were associated with higher defatting ratios and greater physical damage. The latter plays a major role in increasing the surface area and facilitating the access of oxygen to the remaining oil, thus rendering the defatted product more prone to oxidation. However, oxidation was reduced significantly using a Response Surface Methodology to optimize conditions ([W] 12.2 ± 0.6%d.b., [P] 6 ± 0.3 MPa and time [t] 18.2 ± 0.6 min).

Chewing ability and oral health-related quality of life in frail elders after new complete dentures insertion: A paired controlled clinical trial

AIMS

To compare the effect of new complete dentures (CDs) on self-perceived masticatory ability (MA) and oral health-related quality of life (OHRQoL) in frail and nonfrail elders.

METHODS AND RESULTS

Twenty completely edentulous elders were assigned to two groups: frail and nonfrail (n = 10/each). MA was evaluated using a visual analogue scale. OHRQoL was assessed with the Oral Health Impact Profile (OHIP-Edent). Variables were evaluated with volunteers wearing their old and unsatisfactory CDs. Then, a new set of CDs was manufactured and all outcomes were reassessed 2 months after the insertion. Data were analyzed by repeated measures' analyses of variance and Tukey tests. MA for lettuce and peanuts was improved (P < .05) for the frail group after new CD insertion. Psychological discomfort and handicap OHIP-Edent domain improved (P < .05) for both groups after prosthetic treatment. Before treatment, controls reported greater psychological discomfort than the frail group. Meanwhile, the handicap domain score of frail patients improved to a level similar to that of the nonfrail group after treatment. Regardless of frailty, elders showed better MA scores for most food types after treatment and decreased OHIP-Edent domain values.

CONCLUSION

Self-reported MA and OHRQoL of frail elderly people were greatly improved after new CD use.