Journal of Food, Agriculture and Environment

Peanut protein isolates improve the nutritional quality of muffins that can be handy tool to cure protein energy malnutrition in developing economies

Author(s):

Muhammad Sibt-e-Abbas ¹*, Masood Sadiq Butt ¹, Muhammad Tauseef Sultan ², Atif Nisar Ahmad ², Muhammad Abrar ¹, Mir Muhammad Nasir Qayyum ³

Recieved Date: 2014-07-07, Accepted Date: 2014-09-12

Abstract:

The developing economies are facing the menace of malnutrition particularly due to inadequate intake of quality proteins. The people using wheat and rice as staples need to increase the intake of quality proteins, e.g. nuts and animal proteins. In the present research, proteins extracted from partially defatted peanut flour (DPF) of indigenous varieties, i.e. GOLDEN and BARI 2011, were supplemented with straight grade wheat flour in various proportions. These flours were subjected to rheological characteristics studies. After rheology muffins were prepared using these flour blends. Muffins were then tested for physical characteristics including colour, texture and volume. At the end, the sensory evaluation was performed by trained panellists. Results regarding the rheological properties, i.e. farinograph and mixograph, revealed that peanut protein isolates positively affected the rheology of dough. Best results for water absorption (%) were shown by T₄. Similar results were noted for dough development time (min) and dough stability time (min). The physical characteristics of muffins indicated an increase in quality and nutritional status by the addition of protein isolates. T₃ showed notable result for colour. Furthermore, sensory evaluation of muffins showed remarkable results on 15% supplementation of wheat flour with peanut protein isolates. Conclusively, the protein isolates obtained from defatted peanut flour or meal left after oil extraction can be effectively utilized for the supplementation of bakery products, i.e. muffins. As these bakery products are gaining much popularity in the developing economies, hence these can play an imperative role to curtail the increasing risks of malnutrition.

Keywords:

Peanut, protein isolates, composite flour, muffins

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Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 3&4
Category: Food and Health
Pages: 51-55

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