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381 INTRODUCTION Peanut ranks as the second-most important grain legume cultivated and the fourth largest edible oilseed crop in the world. Peanut cultivation contributes a sustainable portion of the economy in many countries and plays an important role in global trade. Peanut is a very nutritious food product mainly due to both high lipid (50-55 g 100 g-1) and protein (25-30 g 100 g-1) contents. In addition, peanuts contain a vast array of compounds having important biological properties. These include primarily fiber (8.5 g 100 g-1), tocopherols (vitamin E, 8.33 mg 100 g-1), essential amino acids and fatty acids, which have been associated with the prevention of type 2 diabetes (3-5), weight status (6), heart related diseases (7-9), age-associated diseases (10) and cancer (11-14). Peanuts are highly appreciated as snack (fried, roasted or Rev Chil Nutr Vol. 43, Nº4, 2016 Harina de maní parcialmente deslipidizada: un ingrediente funcional para mejorar el valor nutritivo de productos de panificación Partially defatted peanut flour: a functional ingredient to improve nutritional value of bakery products Diana O. Labuckas Alicia L. Lamarque Damián Maestri Instituto de Ciencia y Tecnología de los Alimentos (ICTA). Instituto Multidisciplinario de Biología Vegetal (IMBIV. CONICET-UNC). Cátedra de Química Orgánica. Facultad de Ciencias Exactas, Físicas y Naturales. Universidad Nacional de Córdoba, Córdoba, Argentina. Corresponding Author: Profesora Diana Labuckas Fono: +54 0351433141 email: dilabuckas@unc.edu.ar ste trabajo fue recibido el 14 de Octubre de 2015 aceptado con modificaciones el 2 de Julio de 2016 y aceptado para ser publicado el 2 de Octubre de 2016. ABSTRACT Peanut seeds were used to obtain partially defatted peanut flour (PF) by means of a cross-flow solvent extraction process (nhexane), using a continuous lixiviation apparatus. The chemical composition of PF showed high protein (410 g kg-1) and crude fiber (160 g kg-1) contents; total lipids (115 g kg-1) and minerals (47 g kg-1) were in minor amounts. Physico-chemical properties of PF showed minimum solubility at pH 4 - 5 and maximum at pH 8. Water and oil holding capacities were 2.7 and 2.3 g ml-1, respectively, and presented emulsifying properties suitable for the formulation of bakery products. Breads prepared by replacement of 10 or 20 % wheat flour by PF showed significant increases of both protein and fiber contents, and improved fatty acid profile, with respect to breads made with wheat flour only. Cookies made with PF had three times more protein content and nine times more fiber content than wheat flour-based cookies. The sensory scores of PF-based products were similar to those made with wheat flour. Partially defatted peanut flour provides a rich source of gluten-free protein, fiber and essential minerals. It may be used to enhance the nutritional quality of wheat flour-based bakery products. Key words: Peanut flour; chemical and functional properties; breads; cookies; protein content; fiber content. DOI 10.4067/S0717-75182016000400007 salted-roasted); otherwise they are consumed as components of several edible products. They are also used as raw material for commercial production of edible oil. The defatted pressed cake is an inexpensive and sometimes undervalued by-product that can be further used to obtain peanut flour (15). Choi et al. (16) have evaluated the use of peanut flour as an ingredient in pasta formulation, snack foods and beverages, and have identified optimal usage levels for flavour, texture, and functional characteristics. Other reports (17, 18) have shown that fortification of breads and biscuits with peanut flour resulted in products with increased protein content and high sensorial acceptability. In many countries where the major staple diet is wheat, and malnutrition and gluten intolerance are widespread public problems, increased research efforts are needed to identify or create ingredients to formulate high quality, health-promoting


Rev Nutr 43-4
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