Characterization of peanut seed oil of selected varieties and its application in the cereal-based product
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ORIGINAL ARTICLE
Characterization of peanut seed oil of selected varieties and its application in the cereal-based product Muhammad Bilal1 • Muhammad Asim Shabbir2 • Zou Xiaobo1 • Muhmmad Arslan1 Muhammad Usman3 • Muhammad Azam2 • Rana Muhammad Aadil2 • Naveed Ahmad2
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Revised: 1 April 2020 / Accepted: 8 April 2020 Association of Food Scientists & Technologists (India) 2020
Abstract Peanut (Arachis hypogaea) is an important oilseed crop of the world. Peanut seed oil (PSO) contains linolenic acid, oleic acid, also a good source of omega-6 fatty acids and omega-3 fatty acids. It contains an abundant amount of vitamin E which also act as an antioxidant. The research work was carried out to estimate the suitability of utilization of peanut oil from different available peanut varieties, i.e., Bari 2001, Bari 2011 in cereal-based products. The main objective of the study is the characterization of peanut seed oil acquired from Bari 2001 and 2011
& Muhammad Bilal [email protected] & Zou Xiaobo [email protected] Muhammad Asim Shabbir [email protected] Muhmmad Arslan [email protected] Muhammad Usman [email protected] Muhammad Azam [email protected] Rana Muhammad Aadil [email protected] Naveed Ahmad [email protected] 1
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
2
National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
3
Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
variety, and explored its application in cookies and shelf life of the product. The purpose of the study is to determine the oil contents and characterization, its application in cookies and shelf life of the product. The data thus collected was analyzed by applying standard statistical procedures. Peroxide, saponification, and free fatty acids in Bari 2001 and Bari 2011 were 1.51 ± 0.09 meq O2/kg and 1.47 ± 0.07 meq O2/kg, 195.81 ± 2.47 mgKOH/g and 191.60 ± 2.66 mgKOH/g and 0.96 ± 0.07% and 0.91 ± 0.04% respectively. Cookies were prepared by incorporating PSO oil (Bari 2011) at concentrations of 5% (FC1), 10% (FC2), 15% (FC3), 20% (FC4), 25% (FC5) and along with control (FC0). Storage study (60 days) assessed the quality, sensory evaluation and oxidative stability of products in order of most suitable to least accepted as FC3 [ FC4 [ FC5 [ FC1 [ FC2 [ FC0. The cookies produced by 15% replacement peanut seed oil resulted in an acceptable product. Keywords Antioxidant Bari 2001 Bari 2011 Functional cookies Peanut Peanut seed oil
Introduction Peanut (Arachis hypogaea), a leguminous crop, belongs to a family (Fabaceae). It’s also known as the many other local names such as earthnuts, groundnuts, goober, monkey nuts peas and pygmy nuts (Seijo et al. 2007). Peanut seeds also contain 44–56% oil and 22–30% protein on dry seed basis (Hassan and Ahmed 2012). It’s predominantly perceived as a valuable source in relation to edibl
