Healthy snack made with peanut and wheat flour: nutritional assessment, antioxidant capacity and sensory evaluation
Healthy snacks could add beneficial nutrients and functional compounds to the daily diet. Peanut flour, obtained after oil extraction, has a high proportion of proteins (53%), which can be used to improve the nutritional value of food products. The purpose of the present work...
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| Autores principales: | , , , , , |
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| Formato: | Artículo revista |
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Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología
2022
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| Acceso en línea: | https://revistas.unc.edu.ar/index.php/med/article/view/39071 |
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| Sumario: | Healthy snacks could add beneficial nutrients and functional compounds to the daily diet. Peanut flour, obtained after oil extraction, has a high proportion of proteins (53%), which can be used to improve the nutritional value of food products. The purpose of the present work was to develop a snack with wheat and peanut flour, evaluating its nutritional quality, antioxidant capacity and acceptability among consumers, in the town of La Cumbre, Córdoba, Argentina, year 2021.
Cross-sectional study. A "chalita" type snack was elaborated with wheat and peanut flours (50:50), chemical composition (macronutrients and kilocalories) was analyzed theoretically. Antioxidant capacity (DPPH) was determined. The acceptability of appearance, color, texture, smell and flavor attributes were evaluated with a 9-point hedonic scale, in 100 untrained tasters with prior informed consent. Frequencies, means, standard errors and ANOVA (α=0.05) were determined.
The chemical composition in 100 g of the snack made with peanut flour was: carbohydrates 47.4 g, proteins 30 g, fats 7.6 g, energy 388.8 kilocalories. Antioxidant capacity: DPPH 50% inhibitory concentration value (IC50) 21220 ± 1006 µg/mL. The "chalitas" were accepted by more than 80% of the participants. All attributes exceeded the mean of 6.92 ± 0.14, with flavor being the best scored (7.57 ± 0.12), followed by color (7.42 ± 0.11). 69% of those surveyed said they were not aware of the existence of peanut flour and 80% would include the snack in their usual diet. It should be noted that this product when made only with wheat contains 10.2 g of protein, with a similar energy value.
It is possible to develop a snack using wheat flour and peanuts, with a higher protein value than a traditional snack, with moderate antioxidant capacity, and sensorily accepted.
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