Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits

Deep Narayan Yadav, Neharika Thakur, Kappat Valiyapeediyekkal Sunooj

Central Institute of Post-Harvest Engineering and Technology, Ludhiana, India.
Department of Food Science & Technology, Pondicherry University, Puducherry, India..

DOI: 10.4236/fns.2012.34067                

Abstract

Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutri- tional composition, physical characteristics and sensory quality. Chemical analysis of DPMF showed 30.26% crude protein, 10.1% crude fat and 43.65% carbohydrates. The protein content increased nearly 1.5 times in biscuits as a result of incorporated DPMF, coupled with increase in ash content. The force required for breaking biscuits decreased with DPMF addition. On a 9-point hedonic scale, the highest overall acceptability score of 8.6 was obtained with 5% fortifi- cation, which was similar to control (8.8). Results demonstrated that biscuits made up of 15% DPMF exhibited all the values within an acceptable range.

Keywords

De-Oiled Peanut Meal Flour; DPMF Fortified Biscuits; Texture Analysis; Sensory Evaluation

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	E. J. Conkerten and R. L. Ory, “Peanut Proteins as Food Supplements: A Compositional Study of Selected Virginia and Spanish Peanuts,” Journal of American Oil Chemists’ Society, Vol. 53, No. 12, 1976, pp. 754-756.
[2]	C. A. Serrem, H. L. Kock and J. R. N. Taylor, “Nutritional Quality, Sensory Quality and Consumer Acceptability of Sorghum and Bread Wheat Biscuits Fortified with Defatted Soy Flour,” International Journal of Food Science and Technology, Vol. 46, No. 1, 2011, pp. 74-83. doi:10.1111/j.1365-2621.2010.02451.x
[3]	L. S. Badwaik, K. Prasad and S. C. Deka, “Optimization of Extraction Conditions by Response Surface Methodology for Preparing Partially Defatted Peanut,” International Food Research Journal, Vol. 19, No. 1, 2012, pp. 341-346.
[4]	S. K. Pancholy, A. S. Despande and S. Krall, “Amino Acias, Oil and Protein Content of Some Selected Peanut Cultivars,” Proceedings of American Peanut Research and Education Association, Vol. 10, 1978, pp. 30-37.
[5]	B. Singh and U. Singh, “Peanut as a Source of Protein for Human Foods,” Plant Foods for Human Nutrition, Vol. 41, 1991, pp. 165-177. doi:10.1007/BF02194085
[6]	K. H. Walters, “Peanut and Cowpea Meals as a Replacement for Wheat Flour in Cake-Type Doughnuts,” Peanut Science, Vol. 9, 1982, pp. 46-50. doi:10.3146/i0095-3679-9-1-14
[7]	P. V. Tate, J. K. Chavan, P. B. Patil and S. S. Kadam, “Processing of Commercial Peanut Cake into Food-Grade Meal and Its Utilization in Preparation of Cookies,” Plant Food for Human Nutrition, Vol. 40, No. 2, 1990, pp. 115-121. doi:10.1007/BF02193768
[8]	M. Jan, F. Mahmood, A. Zeb and M. A. Chaudry, “Nutritional and Technological Evaluation of Wheat Bread Supplemented with Peanut and Soybean Flours,” Pakistan Journal of Scientific and Industrial Research, Vol. 46, No. 1, 2003, p. 68.
[9]	C. M. Bhat, “Effect of Incorporation of Soy Flour, Peanut Flour and Cottonseed Flour on the Acceptability and Protein Quality of Chapattis,” Dissertation Abstracts International, Vol. 38, No. 2, 1977, p. 615.
[10]	L. Pedersen, K. Kaacka, M. N. Bergs?eb and J. AdlerNissen, “Rheological Properties of Biscuit Dough from Different Cultivars, and Relationship to Baking Characteristics,” Journal of Cereal Science, Vol. 39, No. 1, 2004, pp. 37-46. doi:10.1016/S0733-5210(03)00064-X
[11]	L. Levine and B. A. Drew, “Sheeting of Cookie and Cracker Dough,” In: H. Faridi, Ed., “The Science of Cookie and Cracker Production,” Chapman & Hall, New York, 1994, pp. 353-363.
[12]	S. Chevallier, P. Colonna, G. D. Valle and D. Lourdin, “Contribution of Major Ingredients during Baking of Biscuit Dough Systems,” Journal of Cereal Science, Vol. 31, No. 3, 2000, pp. 241-252. doi:10.1006/jcrs.2000.0308
[13]	H. Mamat, M. O. Abu Hardan and S. E. Hill, “Physicochemical Properties of Commercial Semi-Sweet Biscuit,” Food Chemistry, Vol. 121, No. 1, 2010, pp. 1029-1038. doi:10.1016/j.foodchem.2010.01.043
[14]	Y. Srivastava, A. D. Semwal, G. K. Sharma and A. S. Bawa, “Effect of Virgin Coconut Meal (VCM) on the Textural, Thermal and Physico Chemical Properties of Biscuits,” Food and Nutrition Sciences, Vol. 1, No. 2, 2010, pp. 38-44. doi:10.4236/fns.2010.12007
[15]	F. C. Shukla, M. Shilpa and S. S. Thind, “Bakery Industry in India—Present Quality Control and Future Scenario— A Review,” Beverage and Food World, Vol. 27, 2000, pp. 11-15.
[16]	S. K. Tyagi, M. R. Manikantan, H. S. Oberoi and G. Kaur, “Effect of Mustard Flour Incorporation on Nutrition, Textural and Organoleptic Characteristics of Biscuits,” Journal of Food Engineering, Vol. 80, No. 4, 2007, pp. 1043-1050. doi:10.1016/j.jfoodeng.2006.08.016
[17]	Association of Official Analytical Chemists, “Methods 14.002 (Moisture), 14.006 (Ash), 14.019 (Oil) and 14.068 (Protein),” Official Methods of Analysis, AOAC, Washington DC, 1980.
[18]	American Association of Cereal Chemist, “Approved methods of the AACC,” 10th Edition, AACC, St. Paul, 1984.
[19]	E. Larmond, “Laboratory Methods for Sensory Evaluation of Foods,” Canada Department of Agriculture Publication, Ottawa, 1997.
[20]	S. Kumar, Rekha and L. K. Sinha, “Evaluation of Quality Characteristics of Soy Based Millet Biscuits,” Advances in Applied Science Research, Vol. 1, No. 3, 2010, pp. 187-196
[21]	W. Bushuk, “Distribution of Water in Dough and Bread,” Baker’s Digest, Vol. 40, 1966, pp. 38-41.
[22]	D. L. Roche and D. Fowler, “Wheat Quality Evaluation I. Accuracy and Precision of Prediction Tests, II. Relationship among Prediction Tests,” Canadian Journal of Plant Science, Vol. 55, 1975, pp. 241-249. doi:10.4141/cjps75-035
[23]	J. R. Donelson, “Flour Fraction Interchange Studies of Effects of Chlorination on Cookie Flours,” Cereal Chemistry, Vol. 67, No. 1, 1990, pp. 99-100.
[24]	M. S. Kaldy, G. I. Rubenthaler, G. R. Kereliuk, M. A. Berhow and C. E. Vandercook, “Relationship of Selected Flour Constituents to Baking Quality in Soft White Wheat,” Cereal Chemistry, Vol. 68, No. 5, 1991, pp. 508-512.
[25]	B. K. Tiwari, C. S. Brennan, R. Jaganmohan, A. Surabi and K. Alagusundaramb, “Utilisation of Pigeon Pea (Cajanus cajan L) by Products in Biscuit Manufacture,” Food Science and Technology, Vol. 44, No. 6, 2011, pp. 1533-1537. doi:10.1016/j.lwt.2011.01.018
[26]	R. Singh, G. Singh and G. S. Chauhan, “Effect of Incorporation of Defatted Soy Flour on the Quality of Biscuits,” Journal of Food Science and Technology, Vol. 33, 1996, pp. 355-357.
[27]	B. Singh, M. Bajaj, A. Kaur, S. Sharma and J. S. Sidhu, “Studies on the Development of High Protein Biscuits from Composite Flour,” Plant Foods for Human Nutrition, Vol. 43, No. 2, 1993, pp. 181-189. doi:10.1007/BF01087922
[28]	H. Lingnert, “Development of the Maillard Reaction during Food Processing,” In: P. A. Finot, Ed., Maillard Reaction in Food Processing, Human Nutrition and Physiology, 1990, p. 171. doi:10.1007/978-3-0348-9127-1_18
[29]	P. Wade, “Biscuits, Cookies and Crackers: Vol. 1,” Essex: Elsevier Applied Science Publishers Ltd., London, 1988.
[30]	K. Cronin and C. Preis, “A Statistical Analysis of Biscuit Physical Properties as Affected by Baking,” Journal of Food Engineering, Vol. 46, No. 4, 2000, pp. 217-225. doi:10.1016/S0260-8774(00)00053-4
[31]	E. Gallagher, S. Kenny and E. K. Arendt, “Impact of Dairy Protein Powders on Biscuit Quality,” European Food Research and Technology, Vol. 221, No. 3-4, 2005, pp. 237-243. doi:10.1007/s00217-005-1140-5
[32]	M. Nasir, M. Siddiq, R. Ravi, J. B. Harte, K. D. Dolan and M. S. Butt, “Physical Quality Characteristics and Sensory Evaluation of Cookies Made with Added Defatted Maize Germ Flour,” Journal of Food Quality, Vol. 33, No. 1, 2010, pp. 72-84. doi:10.1111/j.1745-4557.2009.00291.x
[33]	M. U. Arshad, F. M. Anjum and T. Zahoor, “Nutritional Assessment of Cookies Supplemented with Defatted Wheat Germ,” Food Chemistry, Vol. 102, No. 1, 2007, pp. 123128. doi:10.1016/j.foodchem.2006.04.040