Progress 10/01/00 to 06/30/06
Outputs
The study investigated preparation and use of textured peanut (TP), prepared by extrusion processing (Wenger TX-52 twin screw extruder) of peanut meal (~10%fat) from partially-defatted raw peanuts. Physical and functional properties, lipid profile and volatile flavor compounds of TP were evaluated using instrumental methods. From those results, optimization of physical properties of the TP with polysaccharide binders, and evaluation of commercial beef and soy products, two applications for TP were investigated. Hamburger-style patties containing 0-80% re-hydrated TP were prepared and evaluated by instrumental and sensory tests. Re-hydrated TP was mixed with binders (1.25% Carrabind 80A, 1.35% Colloid Bind I-96), dried plum, spices, chicken flavor, formed into nugget-style analogs and cooked, then coated (commercial coatings), baked, and evaluated. The dry TP was light brown in color (hue angle = 73, chroma =16, L value = 36), with moisture (%) and water activity ranges
of 5.8-7.9 and 0.44-0.61, respectively. It contained 7.8% fat, of which 73.7-74.9%, 16.8-17.4%, and 7.0-8.7% were monounsaturated, saturated, and polyunsaturated fat, respectively. Of the 20 volatile flavor compounds identified in the TP, there were nine lipid oxidation products and six pyrazines present at subthreshold levels indicating that the TP would not impart beany or roasted peanut flavors, respectively. N-methylpyrolle, the most abundant compound (2-3 ppm) in the TP, has no established threshold, and might be responsible for the slight 'grape-nut cereal' flavor of the bland TP. Hamburger-style patties containing 0-60% TP were similar in hardness, but were harder and deeper brown than those with 80% TP. Patties containing 20-80% TP were not significantly different in water activity, springiness, and adhesiveness from lean (10% fat) beef patties. Cook-yield, moisture, and cohesiveness of the patties increased significantly (p<0.05) as TP content was increased. The
monounsaturated to saturated fat ratio (MUFA:SAT) of the patties increased with increased TP, such that MUFA:SAT were 1:1 and 2:1 for beef and 80%TP patties, respectively. Patties containing 0-40% TP were acceptable in appearance, smell, taste, and texture to sensory panelists. Hardness and chewiness of the TP nugget-style analogs increased with increased plum and Kraft coating (KC), whereas moisture increased with increased KC. When chicken flavor was 2-3%, springiness of the analogs increased with increased KC; but at 4% chicken flavor, springiness increased as coating was increased and plum was decreased. The most acceptable nugget analogs contained 0-0.2% plum and 2.5-3.5% chicken flavor, and had 33-40% KC in the coating mix. There is potential for value-added use of TP as a meat extender and meat analog. Patties with 20-40%TP (5% fat) would be acceptable alternatives to lean or regular beef patties. Acceptability of 80% TP patties would be improved by adding brown seasoning and
binders. The acceptable TP chicken-nugget analogs have potential to reduce cardio vascular disease risk due to their lower (2%) fat content and higher MUFA:SAT (2:1) compared to commercial chicken nuggets (~15%fat, 1:1 MUFA:SAT).
Impacts
Textured peanut (TP), a low-fat product having physical properties similar to ground beef but with a bland flavor, was prepared from partially-defatted, ground peanuts. Hamburger-style patties containing up to 40% TP, and meat-less chicken-nugget style analogs made from TP and chicken flavor had properties similar to traditional beef and chicken nuggets, respectively, and were acceptable to consumer panels. The TP patties and nugget-analogs have potential to reduce cardio vascular disease risk due to the quantity and type of fat that they contain. This production of acceptable products from textured peanut indicates potential for value-added use of defatted peanuts (as well as the peanut press-cake formed during peanut oil manufacture) for manufacture of meat extenders and meat analogs.
Publications
- Hinds MJ, Riaz MN, Moe D, and Scott DD. Fatty Acid and Volatile Flavor Profiles of Textured Partially-defatted Peanut. 2005. In Food Lipids - Chemistry, Flavor, and Texture; Shahidi F, Weenen H (Eds.). American Chemical Society, Washington, DC. Chapter 16: 205-219.
- Hinds MJ, Riaz MN, Moe D, and Scott DD. Optimization of Physical Properties of Textured Peanut Patties using Binders. 2005. Proceedings of the 37th Annual Meeting of the American Peanut Research and Education Society; Sholar JR (Ed.). 37: 41.
- Hinds MJ, Riaz MN, Moe D, Scott DD, Salam A. 2003. Lipid profile of beef patties containing texturized peanut. Book of Abstracts: 2003 Annual Meeting of the Institute of Food Technologists, pp 60-61. IFT. Chicago, IL.
- Hinds MJ, Riaz MN, Moe D, Scott DD. 2003. Physical properties of beef patties extended with texturized peanut protein. Book of Abstracts: 2003 Annual Meeting of the Institute of Food Technologists, pp 216. IFT. Chicago, IL.
- Hinds MJ, Riaz MN, Moe D, Scott DD. 2002. GC-MS Analysis of Volatile Flavor Compounds Arising from Twin-screw Extrusion Processing of Peanuts. Proceedings of the 34th Annual Meeting of the American Peanut Research and Education Society. 2002; 34: 109-110.
- Hardy, DA. 2003. Physical and sensory properties of a calcium-fortified pasta made with defatted peanut flour. MS thesis, Oklahoma State University, Stillwater, OK.
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Progress 10/01/03 to 09/30/04
Outputs
Hamburger-style patties containing 20-80% rehydrated texturized peanut (TP) replacing beef have been developed, and their physicochemical properties have been evaluated. Patties containing 20-80% TP are similar in texture profile (hardness, cohesiveness, chewiness, springiness) to 100% beef patties, but contain significantly more moisture. As beef is replaced by TP, total fat content of the patties decrease, but the monounsaturated and polyunsaturated fatty acid levels increase. Patties containing 80% TP have a 2:1 monounaturated:saturated fatty acid ratio. Potential value-added products containing 100% TP are being investigated.
Impacts
Texturized peanut, when used as a beef extender, has the potential to lower the fat content while raising the ratios of monounsaturated and polyunsaturated fatty acids, and this has positive cardiovascular implications.
Publications
- No publications reported this period
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Progress 10/01/02 to 09/30/03
Outputs
The aim of this project is the development of meat analogs that may reduce the risk of cardiovascular disease. Physical tests (including texture profile) and chemical analyses (fat and flavor profiles using GC-MS) have been carried out on texturized peanut prepared by extrusion processing of partially-defatted peanut meal. The texturized peanut has meat-like properties, but lacks compounds that may impart off-flavors. Potential commercial applications for it are being investigated.
Impacts
Textured peanut contains 8% total fat with a 17:83 ratio of saturated to unsaturated fat making it cardiovascular friendly. Even after one-year refrigerated storage, hexanal, the main component of the 'beany' flavor (associated with textured soy) is present at only 0.2ug/g in the textured peanut compared with the level of 5ug/g which is necessary to perceive a 'beany' flavor.
Publications
- Hinds, M.J., Jolly, C.M., Nelson, R.G., Donis, Y., and Prophete, E. 2003. Comparative study of acceptability and properties of Haitian and US honey-roasted peanuts. International Journal of Consumer Studies. 27(2):157-167.
- Hinds, M.J., Jolly, C.M., Nelson, R.G., Donis, Y., and Prophete, E. 2002. Consumer acceptability and physicochemical properties of Haitian peanut butter-type products (mambas) compared with US peanut buter. Peanut Science. 29(2): 102-109.
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Progress 10/01/01 to 09/30/02
Outputs
The aim of this project is the development of meat analogs that may reduce the risk of cardiovascular disease. Physical tests (including texture profile) and chemical analyses (fat and flavor profiles using GC-MS) have been carried out on texturized peanut prepared by extrusion processing of partially-defatted peanut meal. The texturized peanut has meat-like properties, but lacks compounds that may impart off-flavors. Potential commercial applications for it are being investigated.
Impacts
The texturized peanut has potential for use as a meat extender and meat analog without imparting the `beany' flavor typical of other texturized vegetable proteins. These findings indicate that new value-added products could be manufactured from currently underutilized defatted peanut meal.
Publications
- GC-MS Analysis of Volatile Flavor Compounds Arising from Twin-screw Extrusion Processing of Peanuts. M.J. Hinds, M.N. Riaz, D. Moe and D. Scott. Paper No. 109. Presented at the 34th Annual Meeting of the American Peanut Research and Education Society, July 14-19, 2002, Raleigh, NC.
- Characterization of texturized peanut material processed by twin-screw extrusion. M.J. Hinds, M.N. Riaz, D. Moe, D. Scott and A. Salam. 2002. Paper No. P-13. 2nd Annual Food Science Research Symposium, The Oklahoma Food and Agricultural Products Research and Technology Center, April 11, 2002, Stillwater, OK.
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