Nutritional and functional properties of cookies enriched with defatted peanut cake flour

References

• Adegunwa, M. O., Bamidele, B. O., Alamu, O., Adebanjo, L. A., & Venum, C. (2019). Production and quality evaluation of cookies from composite flour of unripe plantain (Musa paradisiaca), groundnut (Arachis hypogaea L .) and cinnamon (Cinnamomum Venum) production and quality evaluation of cookies from composite flour of unripe plantain (Musa paradisiaca). Journal of Culinary Science & Technology, 1–16. https://doi.org/10.1080/15428052.2019.1655824
   Web of Science ®Google Scholar
• Adeloye, J. B., Osho, H., & Idris, L. O. (2020). Nixtamalization Drying grinding defatted coconut flour maize flour nutritional value bioactive constituents DPPH, FRAP composite flour dietary fibre consumer acceptability masa functional properties pasting profile. Journal of Agriculture and Food Research, 2, 100042. https://doi.org/10.1016/j.jafr.2020.100042
   Google Scholar
• Amoniyan, O. A., Olugbemi, S. A., Balogun, O. M., & Salako, B. O. (2020). Effect of processing methods on the proximate and mineral compositions in groundnuts for consumption. European Journal of Nutrition & Food Safety, 12(9), 87–93. https://doi.org/10.9734/EJNFS/2020/v12i930286
   Google Scholar
• Ao, A. (2017). Peanut (Arachis hypogaea L.) yield and its components as affected by N-fertilization and diazotroph inoculation in Toshka desert soil-South Valley-Egypt. Environmental Risk Assessment and Remediation, 1(3). https://doi.org/10.4066/2529-8046.100023
   Google Scholar
• Arbach, C. T., Alves, I. A., Serafini, M. R., Stephani, R., Perrone, Í. T., & de Carvalho da Costa, J. (2021). Recent patent applications in beverages enriched with plant proteins. Npj Science of Food, 5(1), 1–20. https://doi.org/10.1038/s41538-021-00112-4
   PubMedGoogle Scholar
• Bansal, P., & Kochhar, A. (2017). Organoleptic and nutritional evaluation of peanut flour supplemented food products. Journal of Eco-Friendly Agriculture, 12(1), 87–91.
   Google Scholar
• Biljwan, M., Naik, B., Sharma, D., Singh, A., & Kumar, V. (2019). Recent development in dough based bakery products: A mini review. The Pharma Innovation Journal, 8(5), 654–658.
   Google Scholar
• Bodoira, R., Cittadini, M. C., Velez, A., Rossi, Y., Montenegro, M., Martínez, M., & Maestri, D. (2022). An overview on extraction, composition, bioactivity and food applications of peanut phenolics. Food Chemistry, 381, 132250. https://doi.org/10.1016/j.foodchem.2022.132250
   PubMed Web of Science ®Google Scholar
• Dahal, S., Dangal, A., Pradhananga, M., Timsina, D., & Timsina, P. (2022). The preparation and quality evaluation of biscuit using composite flour by mixing wheat flour, chickpea flour, and peanut flour. International Journal on Food, Agriculture and Natural Resources, 3(1). https://doi.org/10.46676/ij-fanres.v3i1.58
   Google Scholar
• De Camargo, A. C., Vidal, C. M. M., Canniatti-Brazaca, S. G., & Shahidi, F. (2014). Fortification of cookies with peanut skins: Effects on the composition, polyphenols, antioxidant properties, and sensory quality. Journal of Agricultural & Food Chemistry, 62(46), 11228–11235. https://doi.org/10.1021/jf503625p
   PubMed Web of Science ®Google Scholar
• Dharsenda, T. L., & Dabhi, M. N. (2016). Use of peanut milk residue in the preparation of cookies. International Journal of Processing & Post Harvest Technology, 7(1), 21–28. https://doi.org/10.15740/HAS/IJPPHT/7.1/21-28
   Google Scholar
• Dharsenda, T. L., & Dabhi, M. N. (2020). Determination of properties of cookies prepared with the use of peanut milk residue.
   Google Scholar
• Dharsenda, T., Dabhi, M., Jethva, M., & Kapopara, M. (2015). Nutritional and Functional Characterization of Peanut Okara (Defatted Peanut) Flour Cookies. Journal of Grain Processing and Storage, 2(2), 24–28.
   Google Scholar
• Dong, X., Zhao, M., Yang, B. A. O., Yang, X., Shi, J., & Jiang, Y. (2011). Effect of high‐pressure homogenization on the functional property of peanut protein. Journal of Food Process Engineering, 34(6), 2191–2204. https://doi.org/10.1111/j.1745-4530.2009.00546.x
   Web of Science ®Google Scholar
• Etiosa, O. R., Chika, N. B., & Benedicta, A. (2017). Mineral and proximate composition of soya bean. Asian Journal of Physical and Chemical Sciences, 4(3), 1–6. https://doi.org/10.9734/AJOPACS/2017/38530
   Google Scholar
• Etiosa, O. R., Chika, N. B., & Benedicta, A. (2018). Mineral and proximate composition of soya bean. https://doi.org/10.9734/AJOPACS/2017/38530
   Google Scholar
• Federal, T., & Ilaro, P. (2019). Functional properties, nutritional and sensory qualities of wheat biscuit fortified with defatted dioclea reflexa seed flours. 13(11), 46–55. https://doi.org/10.9790/2402-1311014655
   Google Scholar
• Floret, C., Monnet, A., Micard, V., & Walrand, S. (2021). Replacement of animal proteins in food: How to take advantage of nutritional and gelling properties of alternative protein sources. Critical Reviews in Food Science and Nutrition, 63(7), 920–946. https://doi.org/10.1080/10408398.2021.1956426
   PubMed Web of Science ®Google Scholar
• Gardner, H. K., Jr., Koltun, S. P., Dollear, F. G., & Rayner, E. T. (1971). Inactivation of aflatoxins in peanut and cottonseed meals by ammoniation. Journal of the American Oil Chemists’ Society, 48(2), 70–73. https://doi.org/10.1007/BF02635688
   PubMed Web of Science ®Google Scholar
• Geraldo, N. F. (2021, February). Nutritional assessment of cakes developed by incorporating partially defatted peanut flour in the process. Proceeding of the International Conference on Science and Engineering, Universitas Islam Negeri Sunan Kalijaga Yogyakarta - Indonesia (Vol. 4, pp. xi–xi).
   Google Scholar
• Godswil, C. (2019). Proximate composition and functional properties of different grain flour composites awuchi and chinaza godswil proximate composition and functional properties of different grain flour composites. International Journal of Food Sciences, 2(1), 43–64. https://doi.org/10.47604/ijf.1010
   Google Scholar
• Herawati, H., & Kamsiati, E. (2019, September). Influence of peanut flour addition on rasi process production. IOP Conference Series: Earth and Environmental Science, 309(1), 012044. https://doi.org/10.1088/1755-1315/309/1/012044
   Google Scholar
• Ijarotimi, O. S. (2022). Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L .) and ginger (Zinger officinale Roscoe) powder in wistar rats. Food Production, Processing and Nutrition, 4(1). https://doi.org/10.1186/s43014-022-00091-3
   Google Scholar
• Iji, P., Toghyani, M., Ahiwe, E., & Omede, A. A. (2017). Alternative sources of protein for poultry nutrition. https://doi.org/10.19103/AS.2016.0011.13
   Google Scholar
• Iqbal, S. Z., Asi, M. R., Zuber, M., Akram, N., & Batool, N. (2013). Aflatoxins contamination in peanut and peanut products commercially available in retail markets of Punjab, Pakistan. Food Control, 32(1), 83–86. https://doi.org/10.1016/j.foodcont.2012.11.024
   Web of Science ®Google Scholar
• Kulthe, A. A., Pawar, V. D., Kotecha, P. M., Chavan, U. D., & Bansode, V. V. (2014). Development of high protein and low calorie cookies. Journal of Food Science and Technology, 51(1), 153–157. https://doi.org/10.1007/s13197-011-0465-2
   PubMed Web of Science ®Google Scholar
• Ling, B., Zhang, B., Li, R., & Wang, S. (2016). Nutritional quality, functional properties, bioactivity, and microstructure of defatted pistachio kernel flour. Journal of the American Oil Chemists’ Society, 93(5), 689–699. https://doi.org/10.1007/s11746-016-2813-x
   Web of Science ®Google Scholar
• Liu, K., Liu, Y., & Chen, F. (2019). Effect of storage temperature on lipid oxidation and changes in nutrient contents in peanuts. https://doi.org/10.1002/fsn3.1069
   Google Scholar
• Mitrović, J., Nikolić, N., Karabegović, I., Lazić, M., Nikolić, L., Savić, S., & Stojanović-Krasić, M. (2021). The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract. Food Science & Technology, 42. https://doi.org/10.1590/fst.62420
   Google Scholar
• Mphahlele, R. R., Fawole, O. A., Makunga, N. P., & Opara, U. L. (2016). Effect of drying on the bioactive compounds, antioxidant, antibacterial and antityrosinase activities of pomegranate peel. BMC Complementary and Alternative Medicine, 16(1), 1–12. https://doi.org/10.1186/s12906-016-1132-y
   PubMedGoogle Scholar
• Natarajan, K. R. (1980). Peanut protein ingredients: Preparation, properties, and food uses. Advances in Food Research, 26, 215–273. https://doi.org/10.1016/S0065-2628(08)60319-5
   PubMedGoogle Scholar
• Ostermann-Porcel, M. V., Quiroga-Panelo, N., Rinaldoni, A. N., & Campderrós, M. E. (2017). Incorporation of okara into gluten-free cookies with high quality and nutritional value. Journal of Food Quality, 2017, 1–8. https://doi.org/10.1155/2017/4071585
   Google Scholar
• Rohimah, A., Setiawan, B., Palupi, E., Sulaeman, A., & Handharyani, E. (2021, June). Physical characteristics and nutritional contents of peanut flour and black oncom (Fermented Peanut Meal) flour. Proceedings of the International Seminar on Promoting Local Resources for Sustainable Agriculture and Development (ISPLRSAD 2020), Paris (pp. 366–372). Atlantis Press.
   Google Scholar
• Seth, K., & Kochhar, A. (2016). Evaluation of nutritional values in biscuits and cookies developed using partially defatted peanut flour. Journal of Eco-Friendly Agriculture, 11(2), 170–174.
   Google Scholar
• Seth, K., & Kochhar, A. (2017). Formulation and nutritional evaluation of baked products supplemented with partially defatted peanut flour. Nutrition & Food Science, 47(6), 808–816. https://doi.org/10.1108/NFS-12-2016-0188
   Google Scholar
• Seth, K., & Kochhar, A. (2018). Nutritional assessment of healthy cakes developed using partially defatted peanut flour. Chemical Science Review and Letters, 7(25), 244–249.
   Google Scholar
• Settaluri, V., Kandala, C., Puppala, N., & Sundaram, J. (2012). Peanuts and their nutritional aspects—a review. Food and Nutrition Sciences, 3(12), 1644–1650. https://doi.org/10.4236/fns.2012.312215
   Google Scholar
• Sharma, S. K., Bansal, S., Mangal, M., Dixit, A. K., Gupta, R. K., & Mangal, A. K. (2016). Utilization of food processing by-products as dietary, functional, and novel fiber: A review. Critical Reviews in Food Science and Nutrition, 56(10), 1647–1661. https://doi.org/10.1080/10408398.2013.794327
   PubMed Web of Science ®Google Scholar
• Sibt-E-Abbas, M., Butt, M. S., Khan, M. R., Tauseef, M., Sultan, M. S. S., & Shahid, M. (2020). Nutritional and functional characterization of defatted oilseed protein isolates. Pakistan Journal of Agricultural Sciences, 57(1), 219–228.
   Web of Science ®Google Scholar
• Smith, A. L., & Barringer, S. A. (2015). Color and volatile analysis of peanuts roasted using oven and microwave technologies. Journal of Food Science, 79(10), C1895–C1906. https://doi.org/10.1111/1750-3841.12588
   Web of Science ®Google Scholar
• Taylor, P., Robertson, J. A., & Burns, E. E. (2009). use of sunflower seed in food products. Critical Reviews in Food Science & Nutrition, 37–41. https://doi.org/10.1080/10408397509527190
   Google Scholar
• Van Su, D., Dieu, P. T., & Van Tam, B. (2020). Studying to build the determination process of ammelide (amd) and dicyandiamide (dcd) in animal feed by high-performance liquid chromatography (hplc) with a diode-array detector (dad). Journal of Science Technology and Food, 20(3), 67–79.
   Google Scholar
• Variath, M. T., & Janila, P. (2017). Of peanut. 7–26. https://doi.org/10.1007/978-3-319-63935-2
   Google Scholar
• Wang, S., & Wu, W. (2022). Effect of defatted soy and peanut flour obtained by new aqueous method on quality of gluten‐free cookies. Journal of Food Processing and Preservation, 46(3), e16390. https://doi.org/10.1111/jfpp.16390
   Web of Science ®Google Scholar
• Yadav, D. N., Thakur, N., Sunooj, K. V., & Singh, K. K. (2013). Effect of de-oiled peanut meal flour (DPMF) on the textural, organoleptic and physico chemical properties of bread. International Food Research Journal, 20(3), 1307.
   Google Scholar
• Yu, H., Liu, H., Erasmus, S. W., Zhao, S., Wang, Q., & Van, S. M. (2021). An explorative study on the relationships between the quality traits of peanut varieties and their peanut butters. LWT, 151(July), 112068. https://doi.org/10.1016/j.lwt.2021.112068
   Google Scholar
• Zhu, M., Wen, X., Zhao, J., Liu, F., & Ni, Y. (2015). Effect of industrial chemical refining on the physicochemical properties and the bioactive minor components of peanut oil. Journal of the American Oil Chemists’ Society, 93(2), 285–294. https://doi.org/10.1007/s11746-015-2776-3
   Web of Science ®Google Scholar
• Zin, C. A. J. C. M., Robert, S. D., & Ishak, W. R. W. (2014). Effect of biscuits and muffins added with cornlettes powder on the glycemic responses of healthy individuals. Food and Nutrition Sciences, 05(22), 2195–2202. https://doi.org/10.4236/fns.2014.522232
   Google Scholar
• Zoulias, E. I., Piknis, S., & Oreopoulou, V. (2000). Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies. Journal of the Science of Food and Agriculture, 80(14), 2049–2056. https://doi.org/10.1002/1097-0010(200011)80:14<2049:AID-JSFA735>3.0.CO;2-Q
   Web of Science ®Google Scholar