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Application of Peanut Butter to Improve the
Nutritional Quality of Cookies
P. N. TIMBADIYA1*, S. B. BHEDA2, H. P. GAJERA3 and S.V. PATEL3
1Department of biochemistry, junagadh agricultural university, junagadh, 362001, India.
2Department of R & D (BDL), Intas biopharmaceuticals, Ahmedabad- 380015.
3Department of biochemistry junagadh agricultural university, junagadh, 362001, India.
Abstract
The study on Hydrogenated fat replaced with peanut butter to reduce
saturated fatty acids in cookies was carried out. Cookies prepared with varied
concentrations of hydrogenated fat and peanut butter (100:00, 80:20, 60:40,
40:60, 20:80 and 00:100) were analyzed to check fatty acid composition and
textural characteristics. Palmitic acid, Myristic acid and Stearic acid (Saturated
fatty acids) were higher in Control cookies, which level was reduced with
increasing concentration of PB in different treatments. Linoleic acid and
Oleic acid (Unsaturated fatty acids) were lower in control cookies, which
were increased with increasing concentration of Peanut butter in different
treatments. Oil stability index of experimental cookies increased up to 3.62%
with increasing concentration of PB. Cookies hardness was also increased with
increasing concentration of PB. Cookies with 40% PB had beneficial fatty acid
composition with stable oil quality and also had a greater appreciable sensory
quality by evaluation panel.
Objective
Preparation of peanut butter
Preparation of cookies in different ratio of vegetable fat to peanut butter
Texture analysis and sensory quality
Current Research in Nutrition and Food Science
Journal Website:www.foodandnutritionjournal.org
ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 398-405
CONTACT P.N. Timbadiya adi.timbadia@gmail.com Depar tment of biochemistry, junagadh agricultural university, junagadh,
362001, India.
© 2017 The Author(s). Published by Enviro Research Publishers
This is an Open Access article licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License
(https://creativecommons.org/licenses/by-nc-sa/4.0/ ), which permits unrestricted NonCommercial use, distribution, and reproduction in
any medium, provided the original work is properly cited.
To link to this article: http://dx.doi.org/10.12944/CRNFSJ.5.3.26
Article History
Received: 3 August
2017
Accepted: 24 October
2017
Keywords
Cookies,
Peanut butter,
Vegetable fat,
Fatty acid composition,
Sensory acceptability
Introduction
Peanut (Arachis hypogaea L.) is the cheapest source
of protein also known as Groundnut because it
grows underground1. It has 40-54% oil and 26-28%
protein. Roasting process makes it tastier, imparts
flavor and specially inactivates lipoxygenase but
the drawback of this process is that it decreases
the shelf life of it2 and affects nutrient composition3.
399 TIMBADIYA et al., Curr. Res. Nutr Food Sci Jour., Vol. 5(3), 398-405 (2017)
Peanuts are available in the retail market places in
the form of raw nuts, salted nuts, roasted in shell
nuts, peanut butter and confectioneries4. Peanut
oil has the highest stability with high oleic/ linoleic
acid ratio. Nutritionally, high linoleic acid is desirable
as it is an essential fatty acid and produces a
hypocholesterolemic effect.
Peanut oil contains mainly three fatty acids like
Palmitic acid (10%), oleic and linoleic acid (80%
combined)5. Peanut oil contains of approximate
81% UFAs in which about 39% are PUFA. Because
of this quality of high MUFA content it is ideal diet
for lowering cholesterol6. Peanuts are susceptible
to oxygen due to high MUFA content so it reduces
damage caused by oxidation during manufacturing
and transport which is main reason of losses of
quality7.Cookies are very well accepted product in
majority of population from all income groups, and it
can be a vehicle for a nutritional source like protein,
carbohydrates and fatty acid. Cookies are generally
made up of vegetable fat but it can be the best
nutritional source for desirable protein and essential
fatty acid if supplemented with peanut butter which
may improve human health8. Commercial cookies
are made up of refined wheat flour, and it lacks in
protein quality as well as quantity. Refined wheat
flour has around 10% of protein and is deficient in
lysine and essential amino acid. Pulses and oilseeds
are the good sources of protein, and effective use of
it can solve the human nutritional disease9.
Butter made up of peanuts improves the nutritional
quality of Cookies because it contains more amounts
of protein and essential fatty acids10. Peanut butter
contains beneficial mono and poly unsaturated fats
so it could be good alternative of traditional vegetable
fat and help to lower blood cholesterol levels11. Risk
of heart disease can be reduced by 50 percent if
the people intake few grams of nuts or peanut butter
daily. The β-Sitosterol (phytosterol) is an anti-cancer
compound which has been identified in peanuts and
peanut butter. Use of Milk Solid Non Fat (MSNF) can
also improve the protein quality of the experimental
cookies prepared using part of peanut butter in place
of vegetable fat12.
Peanut kernel is the main source of protein and
lipids, the composition of full-fat flour of peanuts
reported 2.5 %, 27.4 %, 44.4%, 2.3 %, 2% and
21.5% for moisture, protein, oil, crude fiber, ash
and carbohydrate respectively13. Bioc hemical
compositions of peanut kernel have different
biochemical compounds. Average % of moisture,
protein, Lipids, Crude fiber, Nitrogen free extract,
Starch, Reducing sugars and Ash is 05.0, 28.5,
47.5, 02.8, 13.3, 04.0, 00.2 and 02.9 respectively.
Other biochemical compounds of various peanut
butters are as followed, Calories, Iron, Niacin,
Calcium, Phosphorus, Riboflavin, Sodium, Vitamin
A, Potassium, Thiamine, Ascorbic acid14.The
Sensory evaluation of biscuits prepared with peanut
butter had comparatively more hard texture and
more dark color than control biscuits. However, the
flavor and taste of biscuits made up of PB is more
palatable15.
Materials and Methods
Preparation of peanut butter (PB):100 g
peanuts(variety “GG-20”)were heated at 100 °C
in hot air oven for 8- 10 minutes and cooled to get
uniform roasted product, blanched, peel removed,
low weight seeds, discolored seeds or other
unnecessary parts were removed. Now this whitens
peanut kernel was grind at lower speed in a mixer
for 1 to 2 minutes, pinch of salt was mixed in peanut
powder which was spread on vessels and kept for 4
to 5 hours till deoiling of peanut powder was noticed.
Peanut butter was stored in airtight vessels and kept
in cooled condition (14 °C).
Preparation of Cookies
Cookies with vegetable to Peanut butter ratios of
T1 (100:0), T2 (80:20), T3 (60:40), T4 (40: 60),
T5 (20:80), T6 (0: 100) were prepared according
to standard recipe. The oven was preheated to
1500C/3000F/Gas 4. Refine flour (150 gm.),
sugar (120gm.), baking powder (4 gm.), Acence
(2 ml), Cardamom powder (1 gm.), Nutmeg powder
(1gm.)and peanut butter/vegetable fat (appropriate
ratio) were mixed by using stand mixer or electric
hand mixer. Kneaded dough was prepared for
7 to 8 minutes. The dough was rolled in to balls and
flattened with bottom of glass. It was placed on the
oily surface with enough space to spread out. The
oven was heated for 10 to 15 minutes earlier. Cookies
were baked at 150 oC for 25 minutes. After baking
process, cookies became soft so allowed it to cool
to get hardness and kept it in air tight vessels.
400 TIMBADIYA et al., Curr. Res. Nutr Food Sci Jour., Vol. 5(3), 398-405 (2017)
Fatty Acid Composition
The presence of fatty acid was analyzed after oil
extraction by soxhlet method from experimental
cookies and raw materials (PB, refined
wheat flour). To determine the presence of fatty
acid, methyl esters of different oil samples were
prepared16.Known weight (0.250-0.500 g) of fat/oil
sample was placed into a screw cap tube and 6 ml
of 0.5 M methanolic sodium methoxide was added.
It was mixed thoroughly on a vortex mixer and left
in 70 oC water bath for 10 min for dissolving the fat
globules and then cooled at room temperature. To
this, 0.5 ml boron trifluoride reagent was added
and mixed thoroughly. It was boiled for 10 min.
at 70 oC in water bath and, then, allowed to cool at
room temperature. 2-3 ml hexane and 1 ml HPLC
grade distilled water was added. From this tube,
about 1 ml of hexane layer (supernatant) was
transferred to another test tube and a small amount
of anhydrous sodium sulphate was added. Water
free hexane containing fatty acids was injected into
a Gas chromatography-Mass Spectroscopy (GC-MS,
QP 2010 Plus, Shimadzu)and was run for about 30
min. The fatty acids present in the oil samples were
identified and quantified using GC condition. The
GC parameters were (1) Capillary column: DB-Wax
(30m x 0.25 mm x 0.25µM), (2) Injector temperature:
250, (3) Injector split: 1µl (1:50), (4) Column Oven
Program: 60 oC→12 oC/min→ 150 oC (1min)→5oC/
min→240 oC (5min) and (5)Column Flow:
1ml/min (He). The MS parameters are 1.Ion source
temp:230 oC, 2.Interface temp: 240 oC, 3.Detector
Voltage:0.84kV.
Hardness of Cookies
The hardness of cookies was measured using
‘texture analyzer’ (Stable micro system, U.K.) by
cutting through a blade with which was penetrated
in to cookies at speed of 0.5 mm/sec till the depth
of 5 mm and post speed was 10 mm/sec. The
highest peak (maximum force) was considered as
hardness of cookies at that time cookies broken
in to two major pieces. When the knife further
penetrated in to cookies, force was reduced and it
was cut in to broken smaller pieces. The variation in
the observation was recorded for different cookies
provided as sample (cookies) properties.
Sensory Evaluation
The mean of colour, a colour of crumb, a texture
of crumb, surface characteristics, taste and mouth
feel by a panel of 10 judges on a 7-point scale (1 for
very and 7 for excellent overall qualities) showed the
overall sensory quality.
Statistical Analysis
The ANOVA (completely randomized design) method
was used for analysis of data related to three times
replicated cookies for all parameters17
Results and Discussion
Fatty Acid Composition of Raw Materials
Fatty acid analysis of vegetable fat showed that it
contains highest proportion of total SFA which is
(60.35%) followed by 37% total MUFA and 2.62%
total PUFA (Table 1). Wherever the highest oleic acid
was (34.56%) in vegetable fat as in which palmitic
acid (44.65%) as SFA and linoleic acid (2.62%) as
PUFA, however other fatty acids were recorded in
lower concentrations (Table 1). 37% oleic acid, 24%
palmitic acid and 21.1% linoleic acid in vegetable
fat were recorded. Change in fatty acid content of
vegetable fat was varied based on the amount of
vegetable fat used in its production18.
Fatty acids analysis of peanut butter showed that it
contains the highest amount of total MUFA (56.57%),
total PUFA (18.83%) and also total SFA (30.86%).
Percentage of oleic acid (38.43 %) was greatest in
peanut butter than linoleic acid (18.74%) and palmitic
acid (14.46%). SFA like palmitic acid and stearic
acid were recorded in high proportion significantly
(p <0.01) highest in vegetable fat than PB however,
MUFA and PUFA like oleic acid and linoleic acid
were significantly (p < 0.01) highest in PB than that
of the vegetable. While refined wheat flour contained
only 1 percent fat so its contribution in experimental
cookies is not much important. Due to the highest
oleic acid (52%) followed by linoleic acid (26.2%) in
peanut butter it has a high nutritive value than other
fats and butter. Content of fatty acids were not similar
in products of PB and peanut. It changes with area
of production and variety19.
401 TIMBADIYA et al., Curr. Res. Nutr Food Sci Jour., Vol. 5(3), 398-405 (2017)
Fatty acid content of cookies: Study revealed that
total SFA was highest (62.45%) in control cookies
but as proportion of PB was increased, Total
SFA was decreased gradually which is shown in
table 2. In treatment T6 the amount of vegetable fat
was completely reintegrated by PB so percentage
of SFA comes to the lowest range (33.29%). The
reason was due to the high amount of SFA found in
vegetable than PB. In treatment T3 MUFA content
was found 37.27%, where, 40 % vegetable fat and
60 %peanut butter. In treatment T4 MUFA content
was found 37.45 % where, 60 % vegetable fat and
40 % peanut butter were added as raw materials
to make cookies. In treatment T6 highest MUFA
and total PUFA was found 47.50 % and 18.91%
respectively. Where, 100% vegetable fat was back
up by PB (Table 2).This was probably due to the high
content of PUFA (18.91%) in PB, which was100%
used to make T6 cookies in place of vegetable fat. The
ratio of linoleic acid to total SFA is called nutritional
quality index which was found 0.18 (T4) against
0.14 (control cookies). The result recorded of major
Fatty acids like palmitic, stearic, oleic and linoleic
acids, in the Turkish biscuits, which supported the
present study20.
Peanut Butter Incorporated Cookies Contained
Valuable MUFA and PUFA
MUFA and PUFA are blood cholesterol lowering
fatty acids and so it decreased the hazards effect
of coronary heart diseases21. In addition it also
contains many other nutrients which are beneficial
to heart like protein, folic acid, arginine, vitamin E,
plant sterols, soluble fiber, copper, zinc, magnesium
and selenium22. Daily supplement of PB can reduce
the disease related to heart by 21% however less fat
diet decreased it by 12%23. Total cholesterol level can
be reduced by 10% and LDL cholesterol by 14% by
using PB diets as it contains high MUFA24.
Sensory Acceptability
In treatment T3 40% vegetable fat was replaced by
PB which showed improved overall sensory quality
(Fig. 1). But when 100% PB was supplemented,
cookies became soggy and hard with irregular
puffing25. It was noted that 40% replacement of
vegetable fat with PB did not affect spread ratio
but replacement of 75 and 100% PB increased
spread ratio.26 However, increasing proportion of
PB in cookies led to weight increase. The product
trustworthiness was disapproved when fat was
incorporated by more than 50% with mung bean
paste27. Higher approval of kinema- supplemented
(Fermented soybean used product) cookies
compared with full fat soybean flour supplemented
cookies28.
Table 1: Fatty acid composition of raw materials.
Sr.No Fatty acid Vanas- Maida Raw Peanut Pooled S.Em. CD at CV
(% distribution) pati peanut Butter mean ± 5 % %
A. Saturated Fatty Acids (SFA)
1. Lauric acid, C12:0 0.68 0.18 - 0.03 0.30 0.01 0.04 9.77
2. Myristic acid, C14:0 1.92 0.25 0.15 0.08 0.60 0.01 0.05 4.25
3. Palmitic acid, C16:0 44.65 28.44 16.19 14.46 23.44 0.23 0.76 1.55
4. Stearic acid, C18:0 13.10 2.76 5.33 7.55 7.18 0.05 0.15 1.11
5. Arachidic acid, C20:0 - - 2.94 3.35 3.15 0.08 0.31 4.17
6. Behenic acid, C22:0 - 0.42 2.67 5.39 2.83 0.16 0.57 9.98
B. Mono-Unsaturated Fatty Acids (MUFA)
7. Palmitoleic acid C16:1 0.06 0.14 - 0.13 0.11 0.01 0.02 9.75
8. 7-Hexadecenoic acid C16:1 - 1.61 - - 1.61 - - -
9. Oleic acid, C18:1 34.56 16.38 57.32 38.43 36.67 0.23 0.76 1.10
10. 10-Octadecenoic acid C18:1 2.34 - - 8.18 5.26 0.04 0.18 1.45
(trans oleic acid)
11. Elaidic acid C18:1(trans oleic acid) - - - 8.13 8.13 - - -
402 TIMBADIYA et al., Curr. Res. Nutr Food Sci Jour., Vol. 5(3), 398-405 (2017)
12. 11-Eicosenoic acid C20:1 - - - 1.7 1.7 - - -
C. Poly-Unsaturated Fatty Acids (PUFA)
13. Linoleic acid, C18:2 2.62 46.70 14.50 18.74 20.64 0.14 0.46 1.17
14. Linolenic acid, C18:3 - 3.42 - 0.09 1.75 0.03 0.12 2.98
Table 2: Fatty acid composition of experimental cookies supplemented with peanut butter
Sr. Fatty acid Treatments Pooled S. Em CD at CV
No. (% distribution) T1 T
2 T
3 T
4 T
5 T
6 mean ± 5 % %
A. Saturated Fatty Acids (SFA)
1. Lauric acid C12:0 0.58 0.67 0.78 0.58 0.45 0.32 0.57 0.03 0.09 9.10
2. Myristic acid, C14:0 2.42 2.35 2.34 2.33 2.14 2.29 2.34 0.11 0.34 8.16
3. Palmitic acid, C16:0 48.65 40.67 37.78 39.27 31.50 17.58 35.91 0.28 0.85 1.33
4. Stearic acid, C18:0 10.65 9.45 8.68 9.20 7.22 7.14 8.72 0.09 0.27 1.71
5. Arachidic acid, C20:0 0.15 0.29 0.66 0.38 2.17 2.24 0.98 0.06 0.17 9.94
6. Behenic acid, C22:0 - 8.76 2.62 1.04 0.56 3.45 3.29 0.12 0.39 6.53
B. Mono-Unsaturated Fatty Acids (MUFA)
7. Palmitoleic acid C16:1 0.65 0.14 0.26 0.06 0.14 0.15 0.23 0.01 0.04 9.52
8. Oleic acid, C18:1 26.54 26.91 34.57 31.62 32.86 31.58 30.68 0.21 0.66 1.21
9. 10-Octadecenoic acidC18:1 1.53 1.76 2.44 2.21 1.83 2.61 2.06 0.08 0.25 6.80
(trans oleic acid)
10. Elaidic acidC18:1 - - - 3.56 7.34 13.61 8.17 0.13 0.47 2.82
(trans oleic acid)
C. Poly-Unsaturated Fatty Acids (PUFA)
11. Linoleic acid, C18:2 8.80 8.41 9.54 9.72 13.45 18.65 11.43 0.19 0.58 2.86
12. Linolenic acidC18:3 - 0.42 0.36 0.26 0.55 0.26 0.52 0.02 0.06 8.53
Where; T1 = Control, V 100: PB 0, T2 = V 80: PB 20; T3 = V 60: PB 40; T4 = V 40: PB 60; T5 = V 20: PB 80;
T6 = V 0: PB 100.
Hardness of cookies was increased when the
increasing the level of Peanut butter instead of
vegetable (Fig. 1). The reason behind increasing
hardness can be decreased total fat in the cookies as
gradual increasing proportion of PB. Same result was
found in sweet cookies up to 40% wheat which was
replaced with fat free soy flour in sugared cookies
and hardness was increased. Cookies textures
gradually become harder as 10, 15 and 50% wheat
flour was replaced by fat free white skin peanuts.
When oatrim, the carbohydrate situated fat replaced
75 and 100% of the butter in PB cookies, activity of
water and color get increased, cookie extension and
hardness was decreased. It was noted that 0.1%
sodium stearoyllactylate repressed the brittleness
but observed in a hard cookie.
There was gradual but significant decrease in
diameter of cookies which was mentioned in
Table 3. Thickness of cookies was significant during
T1 to T6 treatments, which was due to irregular puffing
and sogginess in experimental cookies prepared
with replacement of vegetable fat with peanut butter.
Spread ratio was found higher (4.08) in control
cookies and recorded significant change between
T1 and T2 treatment, followed by significantly declined
at T3 treatment again, non- significant change for T3
to T4 treatment. It significantly declined in T4 to T6
treatments compared to control cookies.
403 TIMBADIYA et al., Curr. Res. Nutr Food Sci Jour., Vol. 5(3), 398-405 (2017)
Fig. 1: examination of treatments PB on (A) hardness (B) overall all sensory
and (C)Spread ratio
Table 3: Physical Characteristics of Cookies Made from Varying Levels of Vanspati
(Hydrogenated Fat) and Peanut Butter.
Sr. Treatments Diameter Thickness Spread Weight Hardness
No. (V : PB) (mm) (mm) ratio (g) (g force)
(D) (T) (D/T)
1. Control
T
1 (100 : 0) 45.27 11.30 4.08 9.62 19189.33
2. Experimental
T
2 (80: 20 ) 42.00 14.50 2.92 10.15 22051.67
3. Experimental
T
3 (60 : 40) 40.73 16.47 2.45 10.33 25608.00
4. Experimental
T
4 (40 : 60 ) 39.10 18.48 2.13 11.05 26009.00
5. Experimental
T
5 (20 : 80 ) 36.80 21.37 1.74 12.07 26509.67
6. Experimental
T
6 (0 : 100 ) 34.67 22.39 1.53 13.08 49453.67
Pooled mean 39.76 17.42 2.48 11.05 28136.89
S. Em. ± 0.47 0.12 0.02 0.07 192.62
CD at 5 % 1.45 0.38 0.05 0.22 595.11
CV % 2.05 1.21 1.19 1.13 1.19
Where, V = vegetable fat, PB = peanut butter
404 TIMBADIYA et al., Curr. Res. Nutr Food Sci Jour., Vol. 5(3), 398-405 (2017)
Conclusion
From Above study it can be concluded that the
negligible reduction in the organoleptic score of
the experimental cookies containing peanut butter
was observed when vegetable fat was substituted
up to 40% of peanut butter (T3). Thus, this level of
added peanut butter was treated as optimum level
in the experimental cookies without much adverse
effect on the acceptability i.e. sensory attributes.
Cookies’ hardness was elevated with increasing
incorporation of vegetable fat with peanut butter.
This could be due to increase in protein content and
reduction in fat content in the experimental cookies.
The SFAs namely; stearic acid, myristic acid, lauric
acid, palmitic acid, etc. were found higher in control
cookies and significantly declined with rising volume
of peanut butter in the developmental cookies. This
could be beneficial for heart patients. Oleic acid
(MUFA) was found least in control cookies, which
was significantly increased when 20 % vegetable
fat was replaced by peanut butter (T2) followed by
non-significant increase for the rest of treatments
(T2 to T6). Nutritionists give more importance to MUFA
contents so as to restrict cardiac problems. Linoleic
acid (PUFA) was found lower in control cookies
and it significantly increased with incorporation of
peanut butter in experimental cookies. This could
be considered beneficial from the nutritionist point
of view for controlling atherosclerosis.
Conflict of Interest
Now a days, there are continuously an increase in
cardiac disease in human which is majorly cause
by intake of saturated fatty acid in our diet. The
peanut butter have a high amount of unsaturated
fatty acids which is beneficial for human health and
it has better nutritional quality so we can decline
the risk of cardiac disorder by the replacement of
SFAs with the USFAs ( unsaturated fatty acids ). The
main source of peanut butter is groundnut which is
the easily available and comparatively cheaper than
vegetable ghee.
Acknowledgement
All authors are thankful to the Professor and Head,
department of Biochemistry, Junagadh Agriculture
University (JAU) Junagadh, for the providing the
instruments, other laboratory facilities and funding
for this research work.
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