Formulation of new food products using peanut flour and evaluation of their physical and sensory properties
Howard, Brandy Martin
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Using partially defatted peanut flour, two new products were formulated and analyzed for physical and sensory properties to determine ingredient functionality and consumer acceptability. Peanut flour was used to replace up to 50% of durum wheat flour in spaghetti noodles. Sensory analysis determined that the optimum parameters for peanut pasta include 35-45% peanut flour replacing durum wheat semolina and a drying temperature between 60 and 71 C. Peanut flour was also used to create an instant shake-type beverage powder. A fine-milling process created a powder with small particles, so as to impart a smooth mouth-feel in the liquid beverage. Sensory evaluation of various mixtures determined that consumers preferred the beverage mix to contain approximately equal parts of peanut flour, sugar, and dry milk powder. Overall, the formulation processes were quite successful.