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ARS Home » Research » Publications at this Location » Publication #125052
Title: DEVELOPMENT OF A NEW CHIP PRODUCT USING DEFATTED PEANUT FLOUR

Author
item ZENERE, A - UNIVERSITY OF GEORGIA
item HUANG, Y - UNIVERSITY OF GEORGIA
item MCWATTERS, K - UNIVERISTY OF GEORGIA
item Lyon, Brenda

Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 4/1/2001
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Because of increasingly busy lifestyles, consumers oftentimes substitute snack foods for meals. Although peanuts are popular in the form of snack nuts and peanut butter, no peanut-based chip is available in the marketplace. Our objectives were to develop a low fat chip product using peanut flour supplemented with soy flour and to analyze the physical and sensory characteristics. Partially defatted peanut flour (10% fat) was fortified with soy or wheat flour at 25% level. The flours mixed with 20% peanut butter, 10% cornstarch, 2% salt, 6% sugar, 1% baking powder and 40% water were sheeted, cut into squares (5 cm x 5 cm) and then baked in an impingement oven in two steps. Color values (L*, a* and b*) were measured. Crispness was determined with an Instron and Kramer apparatus. The sensory qualities of chips were also evaluated. Two controls were used: (1) chips made with commercial flour; (2) chips made from skinless peanut pellets. Three replications were performed for all tests. Chips made from 75% peanut flour and 25% soy flour had higher intensities of "burnt" (3.5) and "cardboardy" (4.3) flavors than those made with 100% peanut flour or with 75% peanut flour and 25% wheat flour. However, chips made from skinless cold-pressed peanut pellets had lower intensities of "peanut butter" (2.8), "grainy" (3.8) and "burnt" (2.4) flavors as compared skin-on peanut pellets. The shear stress for chips made with 1005 peanut flour from cold-pressed pellets ranged from 96.1 to 106.1 Kg/g, while chips from commercial roasted peanut flour ranged from 81/5 to 94.8 Kg/g. Adding soy or wheat flours resulted in softer chips. A snack chip prepared from defatted peanut flour, a by-product of peanut oil extraction, could be a successful new product, with its high protein and low fat content.