Application of Peanut Butter to Improve the Nutritional Quality of Cookies

P. N. Timbadiya*¹ , S. B. Bheda², H. P. Gajera³, S.V. Patel³

¹Department of biochemistry, junagadh agricultural university, junagadh, india, 362001.
²Department of R and D (BDL), Intas biopharmaceuticals, Ahmedabad- 380015
³Department of biochemistry junagadh agricultural university, junagadh, India, 362001.

Corresponding Author Email: adi.timbadia@gmail.com

The study on Hydrogenated fat replaced with peanut butter to reduce saturated fatty acids in cookies was carried out. Cookies prepared with varied concentrations of hydrogenated fat and peanut butter (100:00, 80:20, 60:40, 40:60, 20:80 and 00:100) were analyzed to check fatty acid composition and textural characteristics. Palmitic acid, Myristic acid and Stearic acid (Saturated fatty acids) were higher in Control cookies, which level was reduced with increasing concentration of PB in different treatments. Linoleic acid and Oleic acid (Unsaturated fatty acids) were lower in control cookies, which were increased with increasing concentration of Peanut butter in different treatments. Oil stability index of experimental cookies increased up to 3.62% with increasing concentration of PB. Cookies hardness was also increased with increasing concentration of PB. Cookies with 40% PB had beneficial fatty acid composition with stable oil quality and also had a greater appreciable sensory quality by evaluation panel.
Objective:
Preparation of peanut butter
Preparation of cookies in different ratio of vegetable fat to peanut butter
Texture analysis and sensory quality
Fatty acid profiling

Cookies; Fatty acid composition; Peanut butter; Sensory acceptability; Vegetable fat;

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