Formulation and evaluation of snack crackers made with peanut flour

Brandy M. Howard, Kay H. McWatters, Firibu Saalia, Isameldin Hashim

    Research output: Contribution to journalArticlepeer-review

    3 Citations (Scopus)

    Abstract

    Baked snack crackers were successfully created with a flour mixture containing peanut, wheat, and rice flours. The following flavors were evaluated in the product: cheddar cheese, garlic, blackened Cajun, and Italian. These varieties, as well as five popular commercial wheat-based crackers, were all compared with an unflavored peanut flour cracker (control) via nutritional analysis and instrumental measurements of color and texture properties. Sensory evaluation of peanut flour cracker varieties was conducted to determine consumer acceptability. Results show that peanut flour crackers were higher in protein and dietary fiber and lower in total carbohydrate content than the commercial crackers. Color values for peanut flour crackers were significantly affected by the addition of flavored powders, but the color of the basic peanut flour cracker was similar to the commercial crackers in the study. Texture evaluation determined that the peanut flour crackers were consistently softer than the commercial crackers. Sensory evaluation determined that the cheddar cheese-flavored peanut flour crackers were liked best by consumers, as indicated by high hedonic ratings. All other varieties were rated favorably except for those with Italian seasoning, which were slightly disliked. Overall, a cracker made with peanut flour is a promising consumer product with enhanced nutrition.

    Original languageEnglish
    Pages (from-to)166-171
    Number of pages6
    JournalCereal Foods World
    Volume54
    Issue number4
    DOIs
    Publication statusPublished - Jul 2009

    ASJC Scopus subject areas

    • Food Science

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