15F-29 |
Utilization of partially defatted peanuts in corn and flour tortillas |
N. MARANPHAL1, M. Barron2, M. N. Riaz2, R. D. Waniska1, and L. W. Rooney1. (1) Cereal Quality Lab, Texas A&M University, College Station, TX 77843, (2) Food Protein R&D Center, Texas A&M University, College Station, TX 77843 Peanut is used as a source of vegetable oil and snack foods. Its average composition is 50% oil, 26% protein, and 20% carbohydrates. The peanut industry needs new products with reduced fat. The objective of this study was to find new uses of partially defatted peanut flour in corn and wheat flour tortillas. Two treatments of defatting and roasting conditions to yield final fat content of 15% were studied: roasted whole peanut grain prior to defatting (P1) and defatting prior to roasting (P2). Roasting condition was 350°F for 10 min and fat was removed with a screw press with an 80 mm die at 145-150°F, for both P1 and P2. In corn tortillas, 10, 15, and 20% levels of both P1 and P2 were substituted, while in wheat only P1 at 10, 20 and 30% was substituted. Rollability was measured subjectively from 1-5 (good), and the extensibility of the tortillas was evaluated objectively, using TA.XT2 Texture Analyzer. P1 and P2 have protein content of 44.8% and 45.0%, and fat content of 16.4% and 16.6%, respectively. The results were not significantly different (p>0.01) among the treatments but P1 gave better aroma. At the same level of substitution, P1 and P2 showed no significant difference (p>0.01) in texture and taste. For both corn and wheat flour tortillas, 10-15% substitution of roasted/partially defatted peanut flour gave the best result in taste acceptability with more nutty taste rather than rancid flavor. Higher levels of peanut flour reduced moisture of the tortillas. Rollability score decreased for all treatments faster than control for both corn and wheat tortillas. Substitution of peanut flour also increased the diameter of wheat tortillas. The results suggest that low levels of defatted/roasted peanut flour could be used in corn and flour tortillas.
Session 15F, Product Development
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