Use of peanut milk residue in the preparation of cookies

Abstract

The aim of this study was to assess the effect of substitute peanut milk residue (PMR) flour in place\rof refined wheat flour (RWF)on the physico-chemical and sensory properties of cookies. Five\rvariations were formed such as C-I (RWF:PMR=90:10), C-II (RWF:PMR=80:20), C–\rIII(RWF:PMR=70:30), C-IV (RWF:PMR=60:40),C-V(RWF:PMR=50:50).The statistical analysis showed\rthat only the parameters of moisture content and carbohydrates were significantly influenced by the\ramount of peanut milk residue. Through sensory analysis of colour, flavour, texture, taste and\rappearance, it was found that the best percentage of peanut milk residue substitution was 50 per\rcent. Though the sensory score for control (100 % RWF) was higher but all the treatments were\rstatistically non-significant. This proposes the use of peanut milk residue may be considered a\rsource of protein as they contain 26g/100g protein.