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handling properties, baking performance, loaf volume, crust and crumb color and texture. Breads prepared with 10 or 20 % PF showed significant increases of both protein and fiber contents, and improved fatty acid profile, with respect to breads made with wheat flour only. By increasing the amount of shortening with respect to that used in standard formulas, PF can totally replace wheat flour in a cookie formulation. Cookies made with PF had three times more protein content and nine times more fiber content than wheat flour-based cookies. Calculated 386 energy content of bread containing 20 % PF indicates that a 100 g serving portion provides 398 Cal and contributes with 26 % of daily protein requirements. Regarding cookies, a 50 g serving portion (5 cookies) contributes about 7.5 % of daily requirements for protein according to FAO/OMS. Values from sensory attributes of breads and cookies elaborated with PF did not differ from those of wheat flour-based products, and showed high overall acceptability scores. In summary, peanut flour has suitable physico-chemical and functional properties to be used in bakery products. It is a rich source of nutrients, primarily proteins and fiber. It can be incorporated to markets of gluten-free products. RESUMEN Se obtuvo harina de maní parcialmente deslipidizada (HM) mediante un proceso de lixiviación continua (n-hexano). La composición mostró elevados contenidos de proteínas (410 g kg-1) y fibra cruda (160 g kg-1); los lípidos totales (115 g kg-1) y los minerales (47 g kg-1) se encontraron en menor proporción. La solubilidad mínima de HM se observó a pH comprendido entre 4 y 5, y la máxima a pH 8. Las capacidades de retención de agua y de aceite fueron de 2.7 y 2.3 ml g-1, respectivamente y con valores en las propiedades emulsionantes apropiadas para la formulación de productos de panificación. Panes elaborados con 10 o 20 % HM, en reemplazo de harina de trigo, mostraron incrementos significativos de los contenidos de proteínas y fibra cruda, y mejores perfiles de ácidos grasos y minerales en relación a los preparados sólo con harina de trigo. Galletitas elaboradas a base de HM presentaron contenidos de proteínas y de fibra tres y nueve veces más elevados, respectivamente, que las obtenidas con harina de trigo. Los atributos sensoriales de los productos elaborados con HM resultaron similares a los elaborados con harina de trigo. La harina de maní parcialmente deslipidizada constituye una fuente rica en proteínas libres de gluten, fibra Labuckas D. y cols. y minerales esenciales, que puede ser utilizada para mejorar la calidad nutricional de productos de panificación basados en harina de trigo. Palabras clave: harina de mani, propiedades químicas y físicas, pan, galletas, proteínas. Acknowledgements: Financial support for this project was provided by CONICET, SECyT-UNC REFERENCES 1. Isanga J. Zhang G-N. Biologically active components and nutraceuticals in peanuts and related products: Review. Food Rev Int 2007; 23:123-40. 2. USDA National Nutrient Database for Standard References. Release (2009). (Online data bese) http://www.nal.usda. gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl. 3. Vessby B. Uusitupa M. Hermansen K. Riccardi G. Rivellese A.A. Tapsell L.C. Nälsén C. Berglund L. Louheranta A. Rasmussen B.M. Calvert G.D. Maffetone A. Pedersen E. Gustafsson I.B. Storlien L.H. Substituting dietary saturated for monounsaturated fat impairs insulin sensitivity in healthy men and women: the KANWU study. Diabetologia 2001; 44:312-19. 4. Jiang R. Manson J.E. Stampfer M.J. Liu S. Willett W.C. Hu F.B. Nut and peanut butter consumption and risk of type 2 diabetes in women. J Am Med Assoc 2002; 288:2554-60. 5. Jenkins D.J.A. Hu F.B. Tapsell L.C. Josse A.R. Kendall C.W.C. Possible benefit of nuts in type 2 diabetes. J Nutr. 2008; 138:1752S–6S. 6. Moreno J.P. Johnston C.A. El-Mubasher A.A. Papaioannou M.A. Tyler C. Gee M. Foreyt J.P. Peanut consumption in adolescents is associated with improved weight status. Nutr Res. 2013; 33:552-6. 7. Mukuddem-Petersen J. Oosihuizen W. Jerling J.C. A systematic review of the effects of nuts on lipids profiles in humans. J Nutr 2005; 135:2082-89. 8. Kris-Etherton P.M. Hu F.B. Ros E. Sabaté J. The role of tree nuts and peanuts in the prevention of coronary heart disease: Multiple potential mechanisms. J Nutr. 2008; 138:1746S-1751S. 9. Li T.Y. Brennan A.M. Wedick N.M. Mantzoros C. Rifai N. Hu F.B. Regular consumption of nuts is associated with a lower risk of cardiovascular disease in women with type 2 diabetes. J Nutr. 2009; 139, 1333-8. TABLE 4 Sensory analysis of breads and cookies. Breads Cookies Sensory attribute PFB2 WB Sensory attribute PFC WFC Crust color 8.3 ± 0.8a 8.6 ± 1.0a Color 8.0 ± 0.6a 8.2 ± 0.6a Crumb color 8.2 ± 0.8a 8.5 ± 1.0a Aroma 8.3 ± 0.8a 8.9 ± 0.4a Aroma 8.4 ± 0.8a 8.3 ± 1.0a Taste 8.4 ± 1.0a 8.6 ± 0.8a Taste 8.6 ± 0.8a 8.4 ± 1.0a Crust texture 8.2 ± 0.8a 8.7 ± 0.8a Texture 8.8 ± 0.1b 7.9 ± 0.1a Crumb texture 8.3 ± 0.7a 8.7 ± 0.7a Overall acceptability 8.3 ± 0.6a 8.7 ± 0.6a Overall acceptability 8.5 ± 0.6a 8.3 ± 0.6a PFB2, breads containing 20 % peanut flour; WB, bread containing 100 % wheat flour; PFC, peanut flour cookies; WFC, wheat flour cookies. Mean values ± standard deviations (s(n-1)), n=14. Different superscript letters indicate significant differences (p < 0.05) among breads (PFB2 and WB) and cookies (PFC and WFC) for each sensory attribute evaluated.


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