A novel process for preparing low-fat peanuts: Optimization of the oil extraction yield with limited structural and organoleptic damage.

The main purpose of this study was to extract the maximum amount of oil from peanuts without causing major damage and preserving their organoleptic quality after defatting. Accordingly, a successful, healthy, eco-friendly and economic defatting process for peanuts was implemented using mechanical oil expression, which was optimized by means of Response Surface Methodology. The results demonstrated that maximum extraction yields were obtained at a low initial moisture content (5-7% d.