Nutritional Considerations: Peanuts & Peanut Ingredients

Transcription

1 Nutritional Considerations: Peanuts & Peanut Ingredients J.P. Davis*, K.A. McDaniel, A.J. Oakes, L.L. Dean, X. Shi, B.L. White and T.H. Sanders September 27, Market Quality and Handling Research Unit USDA-ARS ARS 2. NCSU Dept. of Food, Bioprocessing & Nutrition Sciences

2 USDA ARS MQHRU Team of 3 scientists, 1 post-doc, 3 technicians, 2 lab assistants, 6 graduate students and 1 program assistant Dedicated to all aspects of post-harvest peanut quality Work with all segments of peanut industry Balance of basic & applied research Multiple collaborations: industry, university, government

3 Presentation Outline Introduction Whole Seed Roasting Folate Content Ingredients & Byproducts Flour Meal Conclusions

4 Peanut Roasting The majority of products are roasted peanut butter, confections, snack nuts, peanut flour

5 Peanut Roasting Roasting is critical to proper: flavor, texture, safety, nutritional quality Standard industry practice is to roast seed to a specific color (Hunter L-value) L good quality indicator, inexpensive nondestructive Generate equivalent colors at different roast temperature/time combinations.

6 Equivalent Roasting Light = 53 ± 1 Medium = 48.5 ± 1 Dark = 43 ± ºC 157 ºC 167 ºC 177 ºC 187 ºC Hunter L-Value Time (min )

7 Peanut Roasting Does the concept of equivalent roasting offer an opportunity to optimize product quality?

8 Peanut Roasting Are there differences in peanuts roasted to equivalent colors? Are they better? Are they worse? How do you define better/worse?

9 Equivalent Roasting Light = 53 ± 1 Medium = 48.5 ± 1 Dark = 43 ± ºC 157 ºC 167 ºC 177 ºC 187 ºC Hunter L-Value Time (min )

10 So what do we measure? Everything! Flavor DSA, Electronic Nose Texture Nutritional Composition moisture, water activity, sugars, amino acids, protein solubility, ORAC, vitamin E, PV.

11 Vitamin E The most important oil soluble antioxidant in peanuts Human health Shelf life Roast sensitive Degradation Protection (Maillard Browning) Davis et al Food Chemistry 119,

12 Vitamin E Total Tocopherol ( g/g) light medium dark 0 raw Roast Temperature ( C)

13 Vit. E vs Moisture 700 Tocopherols ( g/g oil) R 2 = L M D Moisture Content (%)

14 Roasting & Vitamin E Greater than 70% roast induced variation Darker roasts generally had more Vit. E Potential to optimize Vit. E. based on roasting at different temperatures/times

15 Presentation Outline Introduction Whole Seed Roasting Folate Content Ingredients & Byproducts Flour Meal Conclusions

16 Folate Importance Class of B-Vitamins critical in numerous biological functions Pregnant Women Peanuts are a good source of natural folate 10% RDI 5 10 pteridine p-aminobenzoic acid glutamic acid

17 Sources of Folates Leafy Greens Organ Meats Some Fruits Fortified Foods Legumes

18 Total Folate in the Core of the Core 250 Average Folate (mcg/100g) Georgia Green 0 PI Number

19 Effects of Roasting on Folate Levels 250 Mean Concentration (mcg/100gfw) North Carolina Florunner, raw NC7, raw Florunner, roasted NC7, roasted. Florida Location Texas

20 Effect of Roasting on Specific Folates 120 Mean Concentration (mcg/100gfw) Florunner, raw NC7, raw Florunner, roasted NC7, roasted Folic Acid 5-methyl tetrahydrofolate 5-formyl tetrahydrofolate tetrahydrofolate (THF) 10-methyl folic acid Folate Vitamer

21 Folate Summary Tremendous opportunity to improve the nutritional profile of peanuts Only scratched the surface MQHRU recently updated analytical capability

22 Presentation Outline Introduction Whole Seed Roasting Folate Content Ingredients & Byproducts Flour Meal Conclusions

23 Peanut Flour High protein, low fat ingredients prepared from roasted peanut seed Protein bars Confections Baked Goods

24 Peanut Flour Peanut consumption promotes heart health Attributed primarily to lipid components Fat free peanut flour (FFPF) has not been investigated Source of folates, arginine, flavonoids, etc.

25 Materials & Methods Feeding study was designed to test cardiovascular health potential Whole peanut seed Peanut oil FFPF Control diet 76 Male Syrian Golden Hamsters Fed high fat, high cholesterol diet Peanut components were added to the diets isocalorically Data collected at 0, 12, 18 and 24 wks Stephens et al J. Food Science 75,4, H116-H122 H122

26 Materials & Methods Measured Total plasma cholesterol Cholesterol Esters

27 Total Plasma Cholesterol 1500 TPC (mg/dl) Control Diet Peanut Diets Time (wk) FFPF PO Peanuts Control

28 Aortic Atherosclerosis CE (ug/gpr) Control Diet Peanut Diets Time (wk) FFPF PO Peanuts Control

29 Conclusions - FFPF Hamsters fed peanut component diets Lower CVD risk factors FFPF was equivalent to oil or whole seed Stephens et al J. Food Science 75,4, H116-H122 H122

30 Future Work-FFPF Ongoing & planned feeding studies Fractionating FFPF Cell culture

31 Peanut Flour Allergen Therapy Collaboration with Duke University Very successful with allergen therapy Could hydrolyzed peanut flour benefit this approach?

32 Western Blots Suggest Good Potential Alcalase Flavourzym e

33 Presentation Outline Introduction Whole Seed Roasting Folate Content Ingredients & Byproducts Flour Meal Conclusions

34 Peanut Meal: 2011 Georgia Peanut Tour Introduction By-product of commercial oil production Coarse, dry material, essentially oil free Excellent source of protein (~ 50%) Annual US production ~ 100,000 tons Aflatoxin contamination limits value

35 Our group is developing a unique process to add value to aflatoxin contaminated PNM

36 Aflatoxin Reduction no clay 4% AB20 4% novasil liquid stream liquid stream - centrifuged liquid stream + 4% clay - centrifuged liquid stream + 8% clay - centrifuged 0 dry weight aflatoxin (ppb)

37 Peanut Meal Conclusions & Future Work Work is ongoing to develop an economically viable process to add value to aflatoxin contaminated PNM Food Feed Benefit the entire industry

38 Presentation Outline Introduction Whole Seed Roasting Folate Content Ingredients & Byproducts Flour Meal Conclusions

39 Conclusions Broad range of projects with the goal of enhancing the nutritional quality of peanuts & peanut ingredients Keep the U.S. peanut industry competitive

40 Questions?

41 Moisture Content 5.00 a light medium dark Moisture Content (%) b c cd de e e de f f fg f gh h h i raw Roast Temperature ( C)