Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 92571 10.21603/2074-9414-2024-4-2537 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Effects of Coconut Flour and Milk Powder Supplementation on the Physicochemical Properties of Peanut Butter Физико-химические свойства арахисовой пасты с добавлением кокосовой муки и сухого молока https://orcid.org/0009-0002-4874-6314 Хан М. Khan Momin https://orcid.org/0000-0002-3346-2274 Рана С. Rana Suman Рана Д. Rana Juwel https://orcid.org/0009-0002-6452-0331 Джони Э. Jony Entaduzzaman Арифин Ш. Arifin Shoaib Джубайер Ф. Jubayer Fahad Алим А. Alim Abdul maalim07@yahoo.com Бангабандхуский университет науки и технологий шейха Муджибура Рахмана Гопалгандж Бангладеш Bangabandhu Sheikh Mujibur Rahman Science and Technology University Gopalganj Bangladesh Джашорский университет науки и технологий Джессор Бангладеш Jashore University of Science and Technology Jashore Bangladesh Международный университет Даффодил Дакка Бангладеш Daffodil International University Dhaka Bangladesh Бангабандхуский университет науки и технологий шейха Муджибура Рахмана Gopalganj Бангладеш Bangabandhu Sheikh Mujibur Rahman Science and Technology University Bangladesh Bangladesh Международный университет Даффодил Дакка Бангладеш Daffodil International University Dhaka Bangladesh Силхетский сельскохозяйственный университет Силхет Бангладеш Sylhet Agricultural University Sylhet Bangladesh Бангладешский сельскохозяйственный университет Мименсингх Бангладеш Bangladesh Agricultural University Mymensingh Bangladesh 24 12 2024 24 12 2024 54 4 701 710 12 04 2024 04 06 2024 https://fptt.ru/en/issues/23109/23125/

Арахисовая паста известна своей пищевой ценностью и уникальным вкусом. По мере развития потребительских предпочтений растет и спрос на обогащенные продукты. Кокосовая мука и сухое молоко имеют ряд преимуществ в этой области, т. к. хорошо сочетаются с различными пищевыми матрицами. Цель исследования заключалась в изучении влияния кокосовой муки и сухого молока на качество арахисовой пасты: ее питательный состав, органолептические свойства и т.д. В ходе работы кокосовая мука, сухое молоко и их смеси (0, 5, 10 и 15 % по весу) добавлялись в арахисовую пасту. Физико-химические и органолептические показатели определяли с применением стандартных методов анализа. Полученные данные подвергались статистической обработке. Результаты показали статистически значимые изменения как физических, так и химических свойств. Кокосовая мука и ее различные комбинации с сухим молоком увеличивали содержание влаги в арахисовой пасте. Влияние сухого молока оказалось прямо противоположным. Содержание белка достигло пика в образцах с 15 % кокосовой муки. При более высоких концентрациях кокосовой муки и сухого молока в образцах снижалось качество жира. Экспериментальные образцы содержали больше углеводов, чем контрольный образец и коммерческие образцы арахисовых масел. Для всех образцов было характерно псевдопластическое течение. Уровень вязкости зависел от концентрации кокосовой муки и сухого молока. Образцы различались по отделению жира, намазываемости и твердости. Самые высокие показатели твердости и отделения жира были зафиксированы в образцах с добавлением 15 % кокосовой муки. Наиболее заметные изменения цвета произошли в образцах с добавлением 15 % сухого молока. Наивысшую органолептическую оценку получил образец арахисовой пасты с 15 % смеси кокосовой муки и сухого молока, однако вариант с 15 % сухого молока имел оптимальные цветовые характеристики. Применение результатов исследований при производстве обогащенной арахисовой пасты позволило расширить спектр функциональных продуктов, которые соответствуют меняющимся предпочтениям потребителей и современным диетическим требованиям.

Peanut butter is a popular, versatile food spread globally known for its nutritional value and unique flavor. As consumer preferences evolve, there is an increasing demand for fortified products. Coconut flour and milk powder are potential fortification agents due to their nutritional benefits and compatibility with various food matrices. We explored the effects of incorporating coconut flour and milk powder into peanut butter, analyzing its nutritional composition and sensory qualities. Various combinations (0, 5, 10, and 15% w/w) of coconut flour, milk powder, and their mixture were introduced into peanut butter followed by a thorough physicochemical and sensory analysis. The results showed notable changes in both physical and chemical attributes. Coconut flour and its combination with milk powder increased the moisture content in peanut butter, while milk powder had the opposite effect. The protein content peaked in the peanut butter with 15% coconut flour, while the fat content diminished with higher concentrations of coconut flour and milk powder. Carbohydrate levels in the supplemented samples surpassed those of the control and commercial peanut butters. All the variants exhibited a pseudoplastic flow behavior, with coconut flour and milk powder concentrations affecting viscosity. The textural analysis revealed differences in oil separation, spreadability, and firmness, with 15% coconut flour yielding the highest firmness and oil separation. Noteworthy color changes were evident, particularly with the inclusion of 15% milk powder. Sensory assessments favored the peanut butter with a 15% blend of coconut flour and milk powder, while the color preference leaned towards the 15% milk powder variant. The consumers preferred the peanut butter fortified with a 15% blend of coconut flour and milk powder. Our research can help food manufacturers create healthier, more appealing products that cater to evolving consumer preferences and dietary requirements.

 Масло орехи сухое молоко обогащение реология текстура качество сенсорная оценка Butter nuts milk powder fortification rheology texture quality sensory evaluation

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