44F-20 |
Development of a new chip product using defatted peanut flour |
A. ZENERE1, Y. W. Huang1, K. H. McWatters2, and B. G. Lyon3. (1) Food Science and Technology, University of Georgia, Food Science Building, Athens, GA 30602, (2) Center for Food Safety and Quality Control, University of Georgia, Experiment St., Griffin, GA 30223, (3) ARS-USDA, Russel Research Center, Athens, GA Because of increasingly busy lifestyles, consumers oftentimes substitute snack foods for meals. Although peanuts are popular in the form of snack nuts and peanut butter, no peanut-based chip is available in the marketplace. Our objectives were to develop a low fat chip product using peanut flour supplemented with soy flour and to analyze the physical and sensory characteristics. Partially defatted peanut flour (10% fat) was fortified with soy or wheat flour at 25% level. The flours mixed with 20% peanut butter, 10% cornstarch, 2% salt, 6% sugar, 1% baking powder and 40% water were sheeted, cut into squares (5 cm x 5 cm) and then baked in an impingement oven in two steps. Color values (L*, a* and b*) were measured. Crispness was determined with an Instron and Kramer apparatus. The sensory qualities of chips were also evaluated. Two controls were used: (1) chips made with commercial flour; (2) chips made from skinless peanut pellets. Three replications were performed for all tests. Chips made from 75% peanut flour and 25% soy flour had higher intensities of “burnt” (3.5) and “cardboardy” (4.3) flavors than those made with 100% peanut flour or with 75% peanut flour and 25% wheat flour. However, chips made from skinless cold-pressed peanut pellets had lower intensities of “peanut butter” (2.8), “grainy” (3.8) and “burnt” (2.4) flavors as compared to skin-on peanut pellets. The shear stress for chips made with 100% peanut flour from cold-pressed pellets ranged from 96.1 to 106.1 Kg/g, while chips from commercial roasted peanut flour ranged from 81.5 to 94.8 Kg/g. Adding soy or wheat flours resulted in softer chips. A snack chip prepared from defatted peanut flour, a by-product of peanut oil extraction, could be a successful new product, with its high protein and low fat content.
Session 44F, Product Development
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