44F-35 |
Physical properties of bagels made with defatted peanut meal |
D. A. HARDY, Nutritional Sciences Department, Oklahoma State University, 425 HES, Stillwater, OK 74078 and M. J. Hinds. In the US, defatted peanut meal (PM) from oil extraction is utilized mainly for animal feed, but there is potential for incorporating it into various convenience foods because of its high protein content. The objective of this study was to investigate physical quality of bagels in which wheat flour was replaced by PM (58.5% protein, 1.3% fat). A 3x3 factorial arrangement of commercially-produced PM (replacing 30, 45, 60% wheat flour) and calcium stearoyl-2-lactylate (0.5, 1.0, 1.5%) was used in a standard bagel formulation. Bagels were held at 27C, and their color, texture profile (TA.XT2i texture analyzer fitted with 50 mm diameter probe), and moisture were evaluated after one day. Statistical analyses included ANOVA and response surface regression. Color, volume and springiness of the bagels were significantly (p£0.01) affected by PM and lactylate. PM also affected (p£0.05) firmness and chewiness of the bagels. Bagels had a browner hue as PM was increased from 30% (78.0±0.74) to 60% (75.1±0.43). For 30-35% PM, firmness of bagels increased as lactylate increased, but decreased with increased lactylate for PM³45%. Bagels with ³50% PM and £0.2% of lactylate would be too firm (³13 g force). Springiness and chewiness decreased as PM increased but were comparable to commercial bagels for up to 55% PM. Volume of 60% PM bagels were 33% smaller than the 30% PM bagels. Results indicate the potential for value-added utilization of defatted peanut meal as a replacement for up to 50% wheat flour in bagel manufacture.
Session 44F, Product Development
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