EXAMINING THE IMPACT OF LOW-FAT PEANUT FLOUR ON BREAD QUALITY
Abstract:
This study investigated the impact of replacing varying proportions (10%, 20%, 30%, 40%, and 50%) of wheat flour with reduced-fat peanut flour on various aspects of bread quality, including physical characteristics, nutritional composition, sensory attributes, and shelf life. As the level of peanut flour substitution increased, there were significant reductions in loaf volume, specific volume, and crumb density (p < 0.05). Peanut flour incorporation led to noteworthy enhancements in protein content and a reduction in carbohydrate content in the bread loaves. Among the sensory attributes, consumers favored the taste, aroma, and color of bread loaves containing 20% peanut flour. Freshly baked bread with 10% peanut flour substitution exhibited higher overall acceptability compared to the 100% wheat flour counterpart but displayed reduced microbial stability during storage. These findings suggest that reduced-fat peanut flour has promising potential for enhancing the nutritional profile and extending the shelf life of wheat flour bread products.
EXAMINING THE IMPACT OF LOW-FAT PEANUT FLOUR ON BREAD QUALITY. GET MORE FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS