ARS | Publication request: TEXTURE PROFILES OF PEANUT PASTES ENHANCED WITH PEANUT SEED COATS

Submitted to: MANRRS Poster Day
Publication Type: Abstract Only
Publication Acceptance Date: March 26, 2010
Publication Date: March 26, 2010
Citation: Hathorn, C.S., Davis, J.P., Sanders, T.H. 2010. TEXTURE PROFILES OF PEANUT PASTES ENHANCED WITH PEANUT SEED COATS. MANRRS Poster Day.

Technical Abstract: Peanut paste is commonly used by food manufacturers because it provides a unique flavor, good nutrient content and a smooth, creamy texture. Nutritional properties of peanut paste can be improved by the addition of peanut seed coats which are currently of little value. The objective of this research was to evaluate textural characteristics of peanut paste containing various percentages of peanut seed coats. Seed coats were obtained by heating peanuts for 45 min at 87ºC before manual removal. A laboratory grade Wiley Mill with a 0.5mm sieve was used to grind the seed coats into powder (SCP) which was added in varying amounts (0 to 20 % w/w) to peanut paste. Five textural properties: hardness, adhesiveness, cohesiveness, gumminess and chewiness were measured by texture profile analysis. A Stable Microsystems TA XT2 Texture Analyzer with a circular flat plate attached to a 50 Kg compression load cell was utilized to generate force-time curves. All samples were compressed twice at 20 C to one half the original height. To estimate saliva effects, 0.5 mL deionized water (DI) and/or 0.5 mL carboxymethylcellulose solution (CMC) was added to duplicate samples before testing. Hardness and adhesiveness increased consistently with increasing amounts of seed coat. However, cohesiveness decreased with increasing amounts of seed coats. Gumminess increased for all samples that contained DI or CMC. Texture is one of three major components of food acceptability and increased antioxidant capacity is desirable in new foods. This study provides insight into texture changes related to addition of peanuts seed coats to peanut paste to increase antioxidant capacity of this staple food.