Abstract: Abstract: Effect of protein contents on the quality properties of the high-moisture textured peanut protein(HM-TPP) products was investigated by adding different levels of peanut protein isolate to the low-temperature defatted peanut flour, and these stuff materials were evaluated and texturized by DSE-25 twin-screw extruder (Brabender OHG, Germany). The HM-TPP products were analyzed by sensory evaluation, texture profile analysis and scanning electron microscope methods. The results indicate that protein contents in the range of 34.69% to 60.03%, the HM-TPP products have better sensory and better textured properties with the higher protein contents. The scanning electron microscope photos of HM-TPP products show that their texture changed denser and the cell changed smaller with the higher peanut protein contents. Under the condition of extrusion parameters, The HM-TPP products don’t have good quality properties when the protein content lower than 40% in stuff material.

Key words: defatted peanut flour, protein, textured peanut protein