研究概要

Peanut flour as an ingredient to enhance nutritional quality of our diet

研究機関名

The University of Georgia

http://www.caes.uga.edu/departments/fst/personnel/faculty/hung.html

代表者

Yen-Con Hung

本研究の要旨

Dr. Yen-Con Hung is a professor in the Department of Food Science and Technology at the University of Georgia. His research is applying innovative processing techniques (microwave, high pressure, freezing, electrolyzed water) to enhance the safety and quality of food. Dr. Hung has published over 420 papers including 135 scholarly refereed scientific journal articles, and holds one U.S. patent and two patent applications pending. One main area of Dr. Hung’s research is non-thermal processing including electrolyzed (EO) water to ensure food safety. His other research includes product development using Georgia agricultural crops.
Partially defatted peanut flours are high in protein and retain the characteristic peanut flavor in the residual fat. This report will present the findings of incorporating peanut flours into pasta and drinks. The effect of percent peanut flour substituted for durum wheat flour (30, 40, and 50%), amount of carrageenan (2.4, 2.65, and 2.9%), and drying temperature (60, 74, and 88oC) on the final cooked pastat quality and consumer acceptance pasta were determined. Increasing the drying temperature for peanut pasta can result in decreased moisture in cooked noodles, increased firmness of dry and cooked noodles, and darker color in dry and cooked noodles. Increasing the level of peanut flour in formulation can lead to darker product color, higher cooking loss percentages, and possibly reduced consumer acceptance. Response surface analysis of consumer test data revealed that the optimum peanut pasta should contain between 35 and 45% peanut flour and should be dried between 60 and 71oC; however, the pasta with 30% peanut flour was also a popular sample in the “favorite” categories.
Powder for an instant shake-style beverage was created using partially defatted peanut flour (12% fat), granulated sugar, and non-fat dry milk (NFDM). Viscosity increased with increasing peanut flour in the formula, and viscosity decreased with increasing levels of sugar and NFDM. For each formula, the samples at refrigerated temperature (4oC) were less viscous than those at ambient temperatures (23 to 25 oC). Beverage powder color was mostly influenced by peanut flour percentage, becoming darker with increasing levels of peanut flour. Prepared beverage color was influenced by both NFDM and peanut flour percentage. Separation rates were most affected by the proportion of NFDM in the formula; higher levels decreased the rate of separation. Refrigeration slowed the rate of separation in all samples. Response surface analysis of consumer test data showed that the most acceptable formulation for the peanut beverage included approximately equal amounts of peanut flour, sugar, and NFDM.



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