https://orcid.org/0000-0002-2893-4249
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Abstract
Peanut is the most important oil seed in the world and is becoming a valuable source of plant protein and other important functional ingredients. The present study was designed to explore the nutritional, microbiological, and sensorial properties of the functional cookies enriched with defatted peanut cake flour (DPCF). Peanut seeds were roasted in a microwave, and oil was extracted using a mechanical extruder. The leftover peanut cake residues were collected and utilized for the development of cookies. The mechanical grinder was used to grind the peanut cake into flour. Afterward, DPCF was added at different levels (0, 3, 7, 10, and 14%) to prepare functional and therapeutic cookies. The cookies were tested for their biochemical (proximate, mineral, and antioxidant), microbiological (Mold count), physical, and sensorial attributes. The results showed that the mineral content i.e. calcium, iron, magnesium, zinc, manganese, phosphorus, and potassium in the wheat and DPCF were 21, 1.21, 23, 0.80, 0.73, 137, 134.62 and 178.5, 3.81, 49.68, 5.28, 4.95, 730, 1266.50 mg/100 g, respectively. The antioxidant profile of functional cookies was found to be best in the T4 (14% peanut cake flour) TPC (4.33 ± 0.08 GAE mg/g) and DPPH (1.11 ± 0.06 AAE mg/g), whereas the Control sample has the lowest TPC (1.04 ± 0.02 GAE mg/g) and DPPH (0.18 ± 0.01 AAE mg/g). The thickness, diameter and spread ratio were 3.94–5.54, 31.09–24.98 and 7.82–5.1 mm, respectively. In conclusion, defatted peanut cake flour (DPCF) is a great option to be added in precise amounts (14% of the total) to fill the nutritional gap in cookies.
Acknowledgments
The authors are gratefully thanking the University of Lahore for their support.
Disclosure statement
No potential conflict of interest was reported by the author(s).
Consent for publication
All authors agree to publish.
Data availability statement
The authors confirm that the data supporting the findings of this study are available within the article [and/or] its supplementary materials.
Additional information
Notes on contributors
Daud Suleman
Daud Suleman is a student of Mphile Food Science and Technology at the University of Lahore, Pakistan
Shahid Bashir
Dr. Shahid Bashir is Head of Department at University Institute of Diet and Nutritional Science, Faculty of Allied Health Science, the University of Lahore.
Faiz Ul Hassan Shah
Faiz ul Hasaan ShahI have worked on ”Development of Protein and Dietary Fiber Enriched Nutrient Dense Extruded Snacks” during my doctoral degree at University of Agriculture of Faisalabad, Pakistan and Cornell University, New York, USA. My current research interest is on fortification and supplementation of food prepared from staple crops like wheat and rice. I am also working on value addition of agricultural commodities by making composite flour.
Ali Ikram
Dr. Ali Ikram, completed his Doctoral research at Government College University Faisalabad, Pakistan, in September, 2022, where he researched the structural, biochemical, and rheological properties of secale cereal L. in relation to its end-use quality. and currently working as an Assistant Professor at the University Institute of Food Science and Technology, The University of Lahore, Pakistan.
Muhammad Zia Shahid
Dr. Muhammad Zia Shahid is Serving as Assistant Professor at University Institute of Food Science and Technology, University of Lahore.
Tabussam Tufail
Dr. Tabussam Tufail is Serving as Assistant Professor at University Institute of Diet and Nutritional Science, University of Lahore.
Ammar Ahmad Khan
Ammar Ahmad Khan is Serving as Associate Professor/HOD at University Institute of Food Science and Technology, University of Lahore.
Fasiha Ahsan
Fasiha Ahsan is student of PHD at University Institute of Food Science and Technology, University of Lahore.
Saadia Ambreen
Saadia Ambreen is Serving as Lecturer at University Institute of Food Science and Technology, University of Lahore.
Awais Raza
Awais Raza is Serving as Assistant Professor at University Institute of Food Science and Technology, University of Lahore.
Mohamed Hassan Mohamed
Mohamed Hassan Mohamed is working at the Faculty of Public and Environmental Health, Somali International University, Mogadishu, Somalia