46H-7 |
Optimization of peanut chips using response surface methodology |
A. Zenere1, Y. W. HUANG1, and G. O. Ware2. (1) Dept. of Food Science & Technology, Univ. of Georgia, 204 Food Science Bldg., Athens, GA 30602-7610, (2) Agricultural Business Office, Univ. of Georgia, 209 Conner Hall, Athens, GA 30602 Chip-type snack foods are a popular food item in markets all over the world. However, such foods are not perceived as healthy. Because peanuts are an abundant agriculture product in the United States, the objective of this study was to develop a healthy chip using peanut and soybean as raw material. Peanut is commonly available as roasted kernels or peanut butter. However, no chip-type product made from peanut is available in the market. Partially defatted peanut pellet, an edible by-product of the peanut oil industry (14% fat, 31% protein) was used. Pellets were ground and mixed with soy flour in the ratio of 3:1, to make 27 different formulations. Other ingredients included sugar, starch and peanut butter, were evaluated at three different levels. The final product was baked. Proximate analysis showed a protein content ranging between 16% and 21%, and fat content between 10% and 16%, depending on the formulation. Texture was determined by using an Instron with a Kramer cell. Hardness ranged from 45 Kg/g (chip with 18% sugar, 20% peanut butter) to 97 Kg/g chip (6% sugar, 10% peanut butter). Contour plots built by using the Response Surface Methodology (RSM) showed that the softest peanut chips can be obtained by using 18% sugar, 30% peanut butter and 10% cornstarch. Consumer acceptance was determined in duplicate tests by 90 panelists. Results showed that the chip having 30% peanut butter, 10% starch and 18% sugar was considered the most acceptable. Furthermore, for the descriptor "Overall liking", the same formulation scored 7.35 on a 9-point hedonic scale. It scored the highest also for "Taste" (7.24) and "Texture" (p<0.05). In general, sensory scores were the highest when sugar was 18% and peanut butter was 30%. The convenience and high protein, low fat characteristics of the peanut-soy chips make them a potentially important food supplement.
Session 46H, Religious & Ethnic Foods
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