Influence of different levels of peanut hull flour on physical and sensory evaluation of low calorie cakes
✍ Scribed by Hegazy, Nefisa A. ;Mekawy, Afaf A. ;Hassona, Hassan Z.
- Publisher
- John Wiley and Sons
- Year
- 1991
- Tongue
- English
- Weight
- 337 KB
- Volume
- 35
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
Peanut hull flour (49 W fihre contcnt) was used in preparation of low calorie cakes by replacing wheat llour by different levels of peanut hull flour (10, 20 and 30 %). The cakcs were subjected to physical and sensory evaluations. The study revealed that flavour and gcneral acceptability of cakes prepared with 30 % peanut hull flour was significantly less accepted compared to those prepared with 10 and 20 % which scored highcr values closcr to the values of the control cakes. The cakes were fed to rats for 30 days and plasma total lipids and growth were evalualed. The results indicated reduced lcvels for plasma total lipids for rats fed the cakes containing 30 W peanu! hull flour (-6.34 %), compared with those containing 10 % or control which showed increasing levels for plasma total lipids (7.14 B and 16.9 %, respectively). It was also noted that impaired growth was associated with decreasing levels of total lipids. It is evident that peanut hull flour could he useful for preparation of dietetic foods of potcntial value for those suffering from hyperlipidemia.