Characterization of peanut seed oil of selected varieties and its application in the cereal-based product

Muhammad Bilal; Muhammad Asim Shabbir; Zou Xiaobo; Muhmmad Arslan; Muhammad Usman; Muhammad Azam; Rana Muhammad Aadil; Naveed Ahmad

doi:10.1007/s13197-020-04437-y

Characterization of peanut seed oil of selected varieties and its application in the cereal-based product

J Food Sci Technol. 2020 Nov;57(11):4044-4053. doi: 10.1007/s13197-020-04437-y. Epub 2020 Apr 21.

Authors

Muhammad Bilal¹, Muhammad Asim Shabbir², Zou Xiaobo¹, Muhmmad Arslan¹, Muhammad Usman³, Muhammad Azam², Rana Muhammad Aadil², Naveed Ahmad²

Affiliations

¹ School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 Jiangsu China.
² National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000 Pakistan.
³ Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China.

Abstract

Peanut (Arachis hypogaea) is an important oilseed crop of the world. Peanut seed oil (PSO) contains linolenic acid, oleic acid, also a good source of omega-6 fatty acids and omega-3 fatty acids. It contains an abundant amount of vitamin E which also act as an antioxidant. The research work was carried out to estimate the suitability of utilization of peanut oil from different available peanut varieties, i.e., Bari 2001, Bari 2011 in cereal-based products. The main objective of the study is the characterization of peanut seed oil acquired from Bari 2001 and 2011 variety, and explored its application in cookies and shelf life of the product. The purpose of the study is to determine the oil contents and characterization, its application in cookies and shelf life of the product. The data thus collected was analyzed by applying standard statistical procedures. Peroxide, saponification, and free fatty acids in Bari 2001 and Bari 2011 were 1.51 ± 0.09 meq O₂/kg and 1.47 ± 0.07 meq O₂/kg, 195.81 ± 2.47 mgKOH/g and 191.60 ± 2.66 mgKOH/g and 0.96 ± 0.07% and 0.91 ± 0.04% respectively. Cookies were prepared by incorporating PSO oil (Bari 2011) at concentrations of 5% (FC₁), 10% (FC₂), 15% (FC₃), 20% (FC₄), 25% (FC₅) and along with control (FC₀). Storage study (60 days) assessed the quality, sensory evaluation and oxidative stability of products in order of most suitable to least accepted as FC₃ > FC₄ > FC₅ > FC₁ > FC₂ > FC_0. The cookies produced by 15% replacement peanut seed oil resulted in an acceptable product.

Keywords: Antioxidant; Bari 2001; Bari 2011; Functional cookies; Peanut; Peanut seed oil.