SPEC Partially Defatted Peanut Flour

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SPECIALTY PRODUCTS PARTIALLY DEFATTED PEANUT FLOUR – 12% FAT Product Code 521261 – Dark Roast DESCRIPTION: Partially Defatted Peanut Flour is made from high oleic raw peanuts, which have been cleaned, blanched, and electronically sorted to select the highest quality peanuts. The nuts are then roasted and processed through a natural process to obtain a peanut flour with a controlled fat content. Peanut flour is gluten-free. High oleic peanuts are much more stable than traditional peanuts resulting in a more stable peanut flour. FLAVOR: Strong roasted peanut flavor SUGGESTED APPLICATIONS: Confections Seasoning Blends Pet Treats Dry Peanut Butter Baked Goods Nutritional Bars Dry Flavors Smoothies INGREDIENT DECLARATION: Peanuts – 100% LABEL DECLARATION: Peanut Flour, Defatted Peanut Flour, Peanuts, Roasted Peanuts, Roasted Peanut Flour, Defatted Peanuts TYPICAL ANALYSIS: Protein (N x 5.46) 50% ± 2% Standard plate count < 5,000 / G Fat 12% ± 2% Yeast & Mold < 200 / G Moisture < 2.5% Coliform < 100 MPN / G Dietary Fiber (total) 16% ± 2% E. Coli < 3 MPN / G Ash 4% ± 2% E. Coli O157:H7 Negative Carbohydrate 33% ± 2% Salmonella Negative Color (Hunter colorimeter – L scale) 61 ± 3 L. Monocytogenes Negative Density 21 - 23 lbs. / CFT PACKAGING: 50 lb. (22.7 kg.) multi-wall paper - poly lined bags - 40 bags/pallet SAMPLE SIZE: 1 lb. KOSHER: OU HALAL: I.S.A. STORAGE CONDITIONS: Cool / Dry SHELF LIFE: 24 months when stored in original packaging. COUNTRY OF ORIGIN: Product of USA This information contained herein is correct to the best of our knowledge. The recommendations or suggestions contained in this bulletin are made without guarantee or representation as to results. We suggest that you evaluate these recommendations and suggestions in your own laboratory prior to use. Our responsibility for claims arising from breach of warranty, negligence, or otherwise is limited to the purchase price of the material. Freedom to use any patent owned by Golden Peanut Company, LLC or others is not be inferred from any statement contained herein. 521261 Mar-19 100 North Point Center East Suite 400 Alpharetta, Georgia 30022 (770) 752‐8190 (770) 752‐8209 Fax www.goldenpeanut.com .

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Ffects of Peanut Grits and Peanut Flour on Quality of Muffins
~FFECTS OF PEANUT GRITS AND PEANUT FLOUR ON QUALITY OF MUFFINS By NING-BIN KUO 'I Bachelor of Science in Home Economics Texas A & I University Kingsville, Texas 1978 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements for the Degree of MASTER OF SCIENCE July, 1980 EFFECTS OF PEANUT GRITS AND PEANUT FLOUR ON QUALITY OF MUFFINS Thesis Approved: Thesis Adviser ~~n- ii 1062960 ACKNOWLEDGMENTS · The author wishes to express her thanks and appreciation to her major adviser, Dr. Lea L. Ebro, for her patience, guidance, and as sistance throughout this study. Sincere appreciation is also expressed to my graduate corrmittee: Dr. Esther A. Winterfeldt and Miss Hazel Baker, for their encourage ment and support; and to Dr. J. Leroy Folks, for his invaluable as sistance in the research design and data analyses of this Study. Thanks are also expressed to the seven attribute panel members, for their cooperation and support. Without them, this study would not have been possible. A note of appreciation is extended to Jean Shipman, for the muffin photographs. Special recognition is due to Gold Kist, Inc. of Atlanta, Georgia, and Southern Regional Research Center, USDA, New Orleans, Louisiana, for providing the peanut grits and peanut flour samples. Finally, special thanks and appreciation are given to my parents, Mr. and Mrs. Dod-yu Kuo, and my husband, Geng-Hwa Lin, for their understanding, constant encouragement, and inspiration. iii TABLE OF CONTENTS Chapter Page I. INTRODUCTION. 1 Purpose and Objectives • 3 Hypotheses . 3 Assumptions .•• 4 Limitations ••••.••• 4 Definitions .•••..•••• 4 II.
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