Processing and utilization of peanut and its flour in food products

Simple item page
dc.contributor.advisorKamaljit Kaur
dc.contributor.authorDikkala, Praveen Kumar
dc.date.accessioned2023-06-29T04:49:38Z
dc.date.available2023-06-29T04:49:38Z
dc.date.issued2022
dc.description.abstractPeanuts are a high-energy food that contains a significant amount of fat, proteins, carbohydrates, vitamins, and nutraceuticals like anthocyanins and resveratrol. Because of their high nutritional value and pleasant or unique flavour after roasting or pressure cooking are consumed worldwide. It contributes a substantial share of cooking oil content. Punjab agricultural university has new varieties (J-87, SG-99 and TG 37A) of peanut whose potential for product development needs to be explored. This work aimed to characterize and evaluate the varieties of peanuts grown at the Punjab Agricultural University so that commercial peanut products could be made from them. Raw peanut kernels were assessed for proximate composition, mineral content, pasting properties and antioxidant activity, functional properties, and aflatoxin contents. The peanut varieties had high protein and fat content ranging from 23.50- 23.83 % and 46.26 to 46.69 %. Roasting and pressure cooking reduced the protein content and carbohydrates and anti-nutritional factors present in peanuts. Pressure cooking caused a reduction in saponin contents from 6.4 to 12.91 percent. Roasting and pressure cooking increased the pasting properties of different peanut kernel flours. The processing of peanut kernels was beneficial in improving functional properties, invitro protein digestibility, and antioxidant activities. Different value-added products play an important role in nutritional balancing. Amongst the cultivars, the highest oil contents were observed in TG 37 A, followed by SG-99 and J-87. Treatments like pressure cooking and roasting increased oil yield. Protein contents were increased in defatted peanut flour chapatti. SG-99 defatted peanut flour chapatti is more acceptable than control. Peanut milk prepared from the SG99 cultivar has more protein content. Treatments had altered the nutritional composition of peanut milk. Peanut skin fortified butter and keto cookies played an important role in nutrition. Shelf-life evaluation of peanut keto-cookies for four months cleared that they were self-stable. Punjab agricultural university peanut varieties could be potentially used to prepare commercial peanut products. Therefore, it was clear that SG-99 could be recommended to prepare defatted peanut flour chapatti, peanut butter, and peanut milk. TG37 A cultivar could be recommended for the production of oil production.en_US
dc.identifier.citationDikkala, Praveen Kumar (2022). Processing and utilization of peanut and its flour in food products (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810197836
dc.keywordsPeanuts, Nutritional properties, Functional properties, Peanut oil, Peanut defatted flour chapatti, Peanut skin fortified cookies, Peanut butteren_US
dc.language.isoEnglishen_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemProcessing and utilization of peanut and its flour in food productsen_US
dc.subFood Science and Technologyen_US
dc.themeProcessing and utilization of peanut and its flour in food productsen_US
dc.these.typePh.Den_US
dc.titleProcessing and utilization of peanut and its flour in food productsen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Praveen thesis after viva 4.7.2022.pdf
Size:
4.47 MB
Format:
Adobe Portable Document Format
Description:
Ph.D.
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Thesis