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Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
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Vol. 12, Issue 11 (2023)
Nut butters incorporation as substitute for shortening in Nankhatai
Author(s):
Neelam Chaturvedi, Neha Sahrawat, Saloni Dua and Vanshika Verma
Neelam Chaturvedi, Neha Sahrawat, Saloni Dua and Vanshika Verma
Abstract:
Background: Bakery goods usually contain a lot of fat, it can be difficult to formulate them with less fat in order to lower the risk of acquiring illnesses like cancer, coronary heart disease, and obesity. Plant-based fat substitutes, like nut butter made from almonds, cashews, and peanuts, can be utilized to alleviate this problem and reduce the fat content of baked goods. Incorporating nut butter instead of other butters helps lower the risk of obesity, heart disease, and cancer and also improves the nutritional value and texture of the baked goods, making them more accepted.
Background: Bakery goods usually contain a lot of fat, it can be difficult to formulate them with less fat in order to lower the risk of acquiring illnesses like cancer, coronary heart disease, and obesity. Plant-based fat substitutes, like nut butter made from almonds, cashews, and peanuts, can be utilized to alleviate this problem and reduce the fat content of baked goods. Incorporating nut butter instead of other butters helps lower the risk of obesity, heart disease, and cancer and also improves the nutritional value and texture of the baked goods, making them more accepted.
Objective: The objective of the study was to develop Nankhatai incorporating different nut butters (Almond, peanut and cashew) as a shortening substitute.
Methodology: Experimental study was conducted to develop Nankhatai incorporating different nut butters, analyzing chemical characterization of nut butters and evaluating sensory attributes.
Results: The study revealed that peanut butter was found to be rich in saturated fatty acids and short chain fatty acids whereas the oxidation level and free fatty acids had minimal content. The majority of the panel preferred Nankhatai made with peanut butter over those made with cashew butter and almond butter. The peanut butter Nankhatai received a significantly higher mean score of 8.85±0.55 compared to the almond butter Nankhatai and cashew butter Nankhatai, which had mean scores of 8.27±0.78 and 8.00±0.77, respectively. This difference in mean scores was statistically significant at a confidence level of (p≤0.05), indicating a strong preference for the peanut butter-based Nankhatai among the panelists.
Conclusion: This study emphasizes that the utilization of peanut butter in the preparation of Nankhatai yields numerous advantages, rendering it to be more nutritional and palatable substitute for conventional Nankhatai, the complete incorporation of peanut butter contributes to cost-effectiveness in the production process, as it does not significantly alter the flavor profile of the final products, thereby ensuring consistent flavor.
Pages: 1675-1679 | 181 Views 131 Downloads
How to cite this article:
Neelam Chaturvedi, Neha Sahrawat, Saloni Dua, Vanshika Verma. Nut butters incorporation as substitute for shortening in Nankhatai. Pharma Innovation 2023;12(11):1675-1679.
Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
Main Menu
Special Issue
Copyright Form
Identifier
The Pharma Innovation Journal
