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Development of a Drinkable, Peanut‐Based Dietary Supplement and Comparison of Its Nutritional and Microbiological Qualities with Commercial Products
Author(s) -
Klu Yaa Asantewaa Kafui,
Phillips Robert D.,
Chen Jinru
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13298
Subject(s) - ingredient , food science , hydrolysis , starch , chemistry , health benefits , pea protein , meal , biochemistry , medicine , traditional medicine
This study was undertaken to formulate, using peanuts as a major ingredient, a beverage which will benefit older adults who are at a high risk of protein‐energy malnutrition and other health complications, and to compare its nutritional and microbiological qualities to commercial products. Peanuts, rice flour, and flaxseed meal in a ratio of 48.0:49.8:2.2 were mixed with water (20% solids) and cooked into gruel which was sequentially treated with BAN ® , (480 KNU‐B/g, 75 °C 1 h), Alcalase ® (2.4 AU‐A/g, 60 °C 1 h), and Flavourzyme ® (1000 LAPU/g, 55 °C 1 h) to predigest starch and protein, respectively. The degree of hydrolysis and product viscosity during hydrolysis was measured. The nutritional and microbiological qualities of the product were compared to 10 commercial products. Results indicate that 60% of starch was hydrolyzed while a total of 1.62% protein hydrolysis was observed. Product viscosity reduced from 228.55 to 3.60 cP at the end of hydrolysis. The formulation had no cholesterol and low sodium which was a functional property that was absent in the commercial products. Results of this study suggest that the formulation can be further optimized into a unique product that could cater for the protein needs and other nutritional requirements of older adults.