Application of Peanut Butter to Improve the Nutritional Quality of Cookies

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Date
2014-07
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jau,junagdh
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Investigation on “Application of Peanut Butter to Improve the Nutritional Quality of Cookies” was conducted to study the influence of different levels of peanut butter on protein content and fatty acid composition of cookies was conducted at the Department of Biochemistry, Junagadh Agricultural University Junagadh. The present study was taken for the preparation of experimental cookies using different ratios of vanaspati (Hydrogenated fat) and peanut butter (100:00, 80:20, 60:40, 40:60, 20:80 and 00:100, respectively). The raw materials viz., peanut butter, maida and vanaspati were analyzed for their protein, fat and moisture content as well as fatty acid composition and aflatoxin level. The results revealed that maida did not contain significant amount of fat to contribute desirable fatty acids in the cookies, whereas; peanut butter contained noticeable amount of peanut protein and desirable fatty acids (MUFA + PUFA). In contrast to peanut butter, the vanaspati was found rich in undesirable fatty acids (SFA). Sensory evaluation study concluded greater acceptability of cookies by sensory evaluation panel member when vanaspati was substituted by 40 per cent peanut butter. Further, addition of peanut butter (60 to 80 per cent or 100 per cent i.e.T4, T5 and T6 treatment) showed detrimental effect on sensory characteristics and the experimental cookies containing 100 per cent peanut butter was found soggy with irregular puffing. Thus, optimum level of vanaspati replacement with peanut butter was found to be 40 per cent level. Physical characteristics of cookies, viz: diameter, thickness, spread ratio, weight and hardness were measured. The hardness of cookies increased with increasing proportion of peanut butter. This could be due to increase in protein content contributed by the peanut butter. Microbial count as bacteria were observed higher in experimental cookies compared to raw materials particularly after 20 days of storage. Aflatoxins as B1, B2, G1 and G2 were not detected in raw materials particularly peanut butter and experimental cookies. Indicating products are free from contamination even after 20 days of storage. The rancidity of cookies in terms of induction time as recorded in rancimat were decreased with increasing peanut butter which indicate that peanut butter product may be come rancid earlier. The cookies prepared with the use of different levels of vanaspati and peanut butter was analyzed for moisture, protein and fat contents. The results revealed that there was a continuous increase in the protein content in the experimental cookies with increase in concentration of peanut butter Total fat content gradually decreased with increase in the proportion of peanut butter in experimental cookies. Saturated fatty acids like lauric acid, myristic acid, palmitic acid, stearic acid, etc. were found higher in control cookies (100 per cent vanaspati), and decreased significantly with increasing replacement of vanaspati with peanut butter in the experimental cookies. Oleic acid (MUFA) was found lowest in control cookies and it gradually increased upon increasing amount of peanut butter. Similarly, the essential fatty acids- linoleic acid (PUFA) was found lower in control cookies and continuously increased with higher levels of incorporation of peanut butter in the experimental cookies. The experimental cookies prepared with 60 per cent vanaspati and 40 per cent peanut butter have been found with balanced fatty acid composition with better nutritional quality. Keyword: Vanaspati, Peanut butter, Experimental cookies, Sensory evolution
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