ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Effects of Coconut Flour and Milk Powder Supplementation on the Physicochemical Properties of Peanut Butter

Abstract
Peanut butter is a popular, versatile food spread globally known for its nutritional value and unique flavor. As consumer preferences evolve, there is an increasing demand for fortified products. Coconut flour and milk powder are potential fortification agents due to their nutritional benefits and compatibility with various food matrices. We explored the effects of incorporating coconut flour and milk powder into peanut butter, analyzing its nutritional composition and sensory qualities. Various combinations (0, 5, 10, and 15% w/w) of coconut flour, milk powder, and their mixture were introduced into peanut butter followed by a thorough physicochemical and sensory analysis. The results showed notable changes in both physical and chemical attributes. Coconut flour and its combination with milk powder increased the moisture content in peanut butter, while milk powder had the opposite effect. The protein content peaked in the peanut butter with 15% coconut flour, while the fat content diminished with higher concentrations of coconut flour and milk powder. Carbohydrate levels in the supplemented samples surpassed those of the control and commercial peanut butters. All the variants exhibited a pseudoplastic flow behavior, with coconut flour and milk powder concentrations affecting viscosity. The textural analysis revealed differences in oil separation, spreadability, and firmness, with 15% coconut flour yielding the highest firmness and oil separation. Noteworthy color changes were evident, particularly with the inclusion of 15% milk powder. Sensory assessments favored the peanut butter with a 15% blend of coconut flour and milk powder, while the color preference leaned towards the 15% milk powder variant. The consumers preferred the peanut butter fortified with a 15% blend of coconut flour and milk powder. Our research can help food manufacturers create healthier, more appealing products that cater to evolving consumer preferences and dietary requirements.
Keywords
Butter, nuts, milk powder, fortification, rheology, texture, quality, sensory evaluation
REFERENCES
  1. Pchelkina VA, Chernukha IM, Nikitina MA, Ilin NA. Pig adipose tissue of two different breeds and locations: morphology and Raman studies. Foods and Raw Materials. 2023;11(1):1–9. https://doi.org/10.21603/2308- 4057-2023-1-547; https://www.elibrary.ru/RGPVXQ
  2. Alasalvar C, Shahidi F. Tree Nuts: Composition, Phytochemicals, and Health Effects. Boca Raton: CRC Press; 2008. 340 p. https://doi.org/10.1201/9781420019391
  3. Suchoszek-Łukaniuk K, Jaromin A, Korycińska M, Kozubek A. Health benefits of peanut (Arachis hypogaea L.) seeds and peanut oil consumption. In: Preedy VR, Watson RR, Patel VB, editors. Nuts and Seeds in Health and Disease Prevention. Academic Press; 2011. pp.873–880. https://doi.org/10.1016/B978-0-12-375688-6.10103-3
  4. Arya SS, Salve AR, Chauhan S. Peanuts as functional food: a review. Journal of Food Science and Technology. 2016;53(2):31–41. https://doi.org/10.1007/s13197-015-2007-9
  5. Toomer OT. Nutritional chemistry of the peanut (Arachis hypogaea). Critical Reviews in Food Science and Nutrition. 2018;58(17):3042–3053. https://doi.org/10.1080/10408398.2017.1339015
  6. Çiftçi S, Suna G. Functional components of peanuts (Arachis Hypogaea L.) and health benefits: A review. Future Foods. 2022;5:100140. https://doi.org/10.1016/j.fufo.2022.100140
  7. Sithole TR, Ma Y-X, Qin Z, Liu H-M, Wang X-D. Technical aspects of peanut butter production processes: Roasting and grinding processes review. Journal of Food Processing and Preservation. 2022;46(4):e16430. https://doi.org/10.1111/ jfpp.16430
  8. Jiamjariyatam R, Roskhrua P, Attiwittayaporn S. Effect of Coconut Flour on Biscuit Quality. Journal of Culinary Science and Technology. 2022;20(3):278–292. https://doi.org/10.1080/15428052.2021.1978362
  9. Elsamania MO, Ahmedb IAM. Physicochemical Characteristics and Organoleptic Properties of Peanuts Milk-Based Yoghurt Fortified with Skimmed Milk Powder. Journal of Research in Applied sciences. 2014;1(4):68–72.
  10. Dat LQ, Phuong VTH. Functional properties and influences of coconut flour on texture of dough and cookies. Vietnam Journal of Science and Technology. 2017;55(5A):100–107.
  11. Beegum PPS, Nair JP, Manikantan MR, Pandiselvam R, Shill S, Neenu S, et al. Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream. Journal of Food Science and Technology. 2022;59(7):2605–2616. https://doi.org/10.1007/s13197-021-05279-y
  12. Ramya HN, Anitha S. Development of Muffins from Wheat Flour and Coconut Flour using Honey as a Sweetener. International Journal of Current Microbiology and Applied Sciences. 2020;9(7):2231–2240. https://doi.org/10.20546/ijcmas. 2020.907.260
  13. Mohd Rozalli NH, Chin NL, Yusof YA, Mahyudin N. Quality changes of stabilizer-free natural peanut butter during storage. Journal of Food Science and Technology. 2016;53(1):694–702. https://doi.org/10.1007/s13197-015-2006-x
  14. Official methods of analysis. 18th ed. Washington: Association of Official Analytical Chemists; 2010.
  15. Momin MA, Jubayer MF, Begum AA, Nupur AH, Ranganathan TV, Mazumder MAR. Substituting wheat flour with okara flour in biscuit production. Foods and Raw Materials. 2020;8(2):422–428. https://doi.org/10.21603/2308-4057- 2020-2-422-428
  16. Rizvi SSH, Mittal GS. Experimental methods in Food Engineering. New Delhi: CBS Publisher and Distributor; 1997. 289 p.
  17. Radočaj O, Dimić E, Vujasinović V. Development of a Hull-Less Pumpkin (Cucurbita pepo L.) Seed Oil Press-Cake Spread. Journal of Food Science. 2012;77(9):1011–1017. https://doi.org/10.1111/j.1750-3841.2012.02874
  18. Huq S, Das PC, Islam A, Jubayer F, Ranganathan TV, Mazumder AR. Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour. Journal of Food Processing and Preservation. 2021;45(3):e15310. https://doi.org/10.1111/jfpp.15310
  19. Ayoola PB, Adeyeye A, Onawumi OO. Chemical evaluation of food value of groundnut (Arachi hypogaea) seeds. American Journal of Food and Nutrition. 2012;2(3):55–57. https://doi.org/10.5251/ajfn.2012.2.3.55.57
  20. Sujirtha N, Mahendran T. Use of Defatted Coconut Flour as a Source of Protein and Dietary Fiber in Wheat Biscuits. International Journal of Innovative Research in Science, Engineering and Technology. 2015;4(8):7344–7352.
  21. Mazaheri-Tehrani M, Yeganehzad S, Razmkhah-sharabiani S, Amjadi H. Physicochemical and Sensory Properties of Peanut Spreads Fortified with Soy Flour. World Applied Sciences Journal. 2009;7(2):192–196.
  22. Özcan M, Seven S. Physical and chemical analysis and fatty acid composition of peanut, peanut oil and peanut butter from ÇOM and NC-7 cultivars. Grasas y Aceites. 2003;54(1):12–18. https://doi.org/10.3989/GYA.2003.V54.I1.270
  23. Yeh JY, Resurreccion AVA, Phillips RD, Hung YC. Overall Acceptability and Sensory Profiles of Peanut Spreads Fortified with Protein, Vitamins, and Minerals. Journal of Food Science. 2002;65(7):1979–1985. https://doi.org/10.1111/ j.1365-2621.2002.tb08756.x
  24. Aryana KJ, Resurreccion AVA, Chinnan MS, Beuchat LR. Functionality of Palm Oil as a Stabilizer in Peanut Butter. Journal of Food Science. 2003;68(4):1301–1307. https://doi.org/10.1111/j.1365-2621.2003.tb09643.x
  25. Ferdaus MJ, Blount RJS, Silva RC. Assessment of Natural Waxes as Stabilizers in Peanut Butter. Foods. 2022:11(19):3127. https://doi.org/10.3390/foods11193127
  26. Winkler‐Moser JK, Anderson J, Byars JA, Singh M, Hwang HS. Evaluation of beeswax, candelilla wax, rice bran wax, and sunflower wax as alternative stabilizers for peanut butter. Journal of the American Oil Chemists’ Society. 2019;96(11):1235–1248. https://doi.org/10.1002/aocs.12276
  27. Zinia SA, Nupur AH, Karmoker P, Hossain A, Jubayer MF, Akhter D, et al. Effects of sprouting of soybean on the anti-nutritional, nutritional, textural and sensory quality of tofu. Heliyon. 2022;8(10):e10878. https://doi.org/10.1016/ j.heliyon.2022.e10878
How to quote?
About journal

Download
Contents
Abstract
Keywords
References