44D-9 |
Composition and nutritive content of Bulgarian peanuts and peanut products |
P. PARASKOVA1, L. R. Beuchat2, S. Delikostadinov1, Y. Yordanov1, M. S. Chinnan2, T. Petrova1, M. Ruinova1, A. V. A. Resurreccion2, V. Boneva1, M. Kakalova1, W. Florkowski3, and V. Fidenchev1. (1) Canning Research Institute, 154 V.Aprilov Blvd., Plovdiv, 4000, Bulgaria, (2) Department of Food Science and Technology, University of Georgia, Center for Food Safety and Quality Enhancement, 1109 Experiment Street, Griffin, GA 30223-1797, (3) Department of Agriculture and Applied Economics, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797
Peanuts are an important food in the diet of the Bulgarian consumer. Under the new economy, there is great interest in producing peanuts and marketing value-added, peanut-based products. Processors would like to have information on the composition, nutritional value and processing qualities of peanut cultivars grown in Bulgaria. The objective of this study was to determine changes in caloric value and nutritional quality of peanut products containing various cultivars of Bulgarian peanuts. Four peanut cultivars (Rositza, Kalina, Sadovo 2609 and Orpheus), grown in Bulgaria, were roasted, fried or processed into creamy peanut butter. Standard methods were employed to determine compositional (moisture, protein, fat, carbohydrate, fiber and ash content) and nutritive (amino acids, fatty acids, sterols, sugars, essential elements and vitamins) contents of the raw and processed products. The protein and fat contents of raw peanuts were 28.5 and 46.5%, respectively. The amino acid and fatty acid profiles were similar to the U.S. grown cultivars. The eight essential amino acids composed 28% of the protein. Arachidic, oleic, linoleic, and palmitic acids represented 90-93% of the fat. Roasting in oil and processing into peanut butter increased the fat content by 3-5%. Ranges in carbohydrate, fiber, ash, essential elements (K, P, Mg, Ca, Fe, and Na) and vitamins (B1 and E) were similar to those documented for U.S. grown peanuts. The energy value of Bulgarian peanuts and peanut products was 620-654 cal/100g. Similarities in composition and nutritive content of Bulgarian and U.S.-grown peanuts render both amenable to processing parameters that will likely result in products with similar sensory characteristics and nutritive values. Transfer of peanut processing technologies currently used to make peanut products in the U.S. is assumed to be achievable with minimum difficulties.
Session 44D, International
|