39C-16

A. ZENERE¹, Y. W. Huang², and K. H. McWatters². (1) Food Science and Technology, University of Georgia, Food Science Building, Athens, GA 30602, (2) Food Science and Technology

Snack food consumption has increased dramatically in recent years. Peanuts have been used to produce roasted kernels and peanut butter. However, no chip type product is available. A peanut chip product has the potential to fill the niche market. Soybean has been recognized as a functional food. Addition of soy flour to peanut chips would deliver the health benefit of soybean to the consumers.

The objective was to develop a new chip product using defatted peanut flour supplemented with soy flour.

Partially defatted peanut flour (10% fat), the main ingredient, was fortified with partially roasted soy flour or corn flour at level of 25%. The flours were mixed with 2% salt, 6% sugar, 1% baking powder and 40% water, sheeted, cut into squares (5 x 5 cm) and then diagonally cut into two triangles. Chips were baked in an impingement oven at 205°C for 2 min for soy-peanut chips and 2.5 min for corn-peanut chips. Hunter color values ("L", 'a" and "b") were measured. Crispness was determined with an Instron and Kramer apparatus. A consumer test with 75 participants was conducted to determine acceptance of the products using a 9-point hedonic scale.

The consumer test revealed no significant difference in flavor and texture between peanut-corn and peanut-soybean chips. However, the appearance, color, aroma and overall acceptability of peanut-corn chips were scored higher (0.05%). Shear forces were 2060 N for peanut-corn and 2015 N for peanut-soybean. No significant difference in lightness ("L"=58) was observed. However, peanut-soybean chips were significantly less red ("a"=5.5) and yellow ("b"=20.5) than corn-peanut chips ("a"=7, "b"=24).

A snack food based on peanut flour has great potential for being successful with consumers who demand nutritious, healthy food. Addition of soy flour to chips would increase health benefit.