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Tantakasem, Sirinard and Ruangchai, Supang (2011) Using Ground Peanuts as a Fat Substitute in Cookies. University of the Thai Chamber of Commerce Journal, 31 (2). ISSN 0125-2437


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Peanuts, first processed by steaming, drying and then grinding, have been used in a control cookie as a fat substitute for both butter and margarine. Ground peanuts were substituted for 20% and 30% of butter and margarine in the cookie (by total weight of fat). Physical properties and sensory evaluation indicated that the cookie partially substituting ground peanuts for butter had no significant difference from the cookie that partially substituted ground peanuts for margarine at the same level. The results showed that the sensory acceptance of cookies using 20% ground peanuts as a fat substitute was lower than the control, with no change in cookie spread, lightness value and TBA value. Effects of ground peanuts were found to decrease cookie spread, moisture content and high cutting force. The cookie that used 20% ground peanuts as fat replacer had higher protein and lower fat content than the control. The cookie had high moisture and low cutting force after being kept in a high density polyethylene bags at room temperature (28 oC). No bacteria were found after storing for a 28-day period.

Item Type: Article
Subjects: General Works > Journals
Science and Technology > Food Science and Technology
Divisions: UTCC Journal Editorial Office
Depositing User: Sirichai Jintaviriyasakoon
Date Deposited: 20 May 2014 18:22
Last Modified: 20 May 2014 18:22
URI: http://eprints.utcc.ac.th/id/eprint/1109

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