44F-10 |
Physical stability and textural attributes of nutritional modified peanut spreads |
J. Y. YEH, R. D. Phillips, and Y. -. C. Hung. Department of Food Science and Technology, University of Georgia, 1109 Experiment St., Agricultural Experiment Station, Griffin, GA 30223 Peanut protein is deficient in lysine as well as in some vitamins and minerals for growing children. Soybeans contain relatively high amount of lysine as does non-fat dry milk (NFDM), which is also high in calcium, making them good supplements for peanut. The texture quality of peanut butter depends on peanut content and also the ratio of stabilizer and total fat content. The objective was to develop an amino acid-balanced peanut spread, a single serving of which delivers one third of the RDA of 7 vitamins and minerals for school aged children. Roasted peanut, soybean or NFDM, peanut oil and Fix-X stabilizer were ground to contain various levels of fat (40%-47%) and stabilizer to fat ratios of 1.2-3.2. All samples were deaerated at 20 in Hg vacuum, flushed with nitrogen, and fortified with vitamins A, B1, B2, B6, C, calcium and iron. Oil separation, which indicates product stability, was determined following centrifugation. Texture profile analysis (TPA) was conducted using an Instron Universal Testing Machine. Peanut spread with 69% of peanut and 19% of roasted soybean or 74% of peanut and 14% of NFDM generated the complete amino acid profile for 6-12 year-old children. For the peanut spread containing NFDM, fat content did not affect the texture if the stabilizer ratio remained constant. When stabilizer ratio increased, the hardness and the stability increased. However, the texture and the stability of peanut spread containing soybean were influenced by both fat content and the ratio of stabilizer. The stability of peanut/soy spread was higher than control because of the oil binding ability of soybean. Compared to regular peanut butter, spreads containing 40% fat content and a stabilizer ratio 3.11 for milk formula; or 2.34 for soybean formula had texture and stability profiles suitable for evaluation by consumer acceptance test.
Session 44F, Product Development
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