https://www.ozstarmakina.com/en Peanut consumption all over the world varies in large proportions hence the commercial products too are variant and generally localized. Peanuts have been developed into a variety of products like roasted peanuts, peanut butter, peanut oil, peanut paste, peanut sauce, peanut flour, peanut milk, peanut beverage, peanut snacks (salted and sweet bars) and peanut cheese analog.
Raw peanuts are consumed all over the world. Roasted peanuts are processed by heating the peanuts up to 180 °C for around 12–15 min or at 160 °C for 40–60 min depending on the moisture content. https://www.ozstarmakina.com/en Effect of addition of peanut skin into peanut butter on antioxidant and total phenolic content was studied by Yuanyuan et al.They observed a significant increase in the fiber, phenolics and antioxidant content of butter prepared. Peanut oil is obtained by different extraction methodologies and is mainly consumed in the Asian subcontinent especially India. https://www.ozstarmakina.com/en
Maximum amount of the peanut production around the world is utilized for oil production. The world production of peanut oil has risen from 4.53 million metric tons in 2000 to 4.91 in 2010. Production across the countries of the world, where China (44 %), Indian (20 %), and Nigeria (11 %) are the largest producers, is expected to account for almost 75 % of the world’s peanut oil.Peanut snacks (salted/unsalted) are consumed mainly in the Asian subcontinent, particularly India.
These are prepared mainly by frying and coating of the peanut kernel Peanut flour, generally produced by grinding the defatted peanut meal after oil extraction is generally used in other preparations like soup, cookies, curries due to its emulsifying properties and as a composite flour. It is also used for coating meat products.
https://www.ozstarmakina.com/en Peanut flour can be used for making composite flours with non-wheat cereals or supplementing its flour with protein-rich sources, such as legume flours, especially in countries in which the production of wheat is insufficient, can improve the nutritional value of bread Peanut bars are consumed all over the world in different forms. They are prepared after coating the partially ground peanuts with sugar or jaggery after blanching and demoisturizing the kernels. In India, it is popularly called as “chikki”.
https://www.ozstarmakina.com/en Other peanut products like peanut milk, fermented peanut products, cheese analogs, peanut beverages are still not very popular to be utilized for their production and commercialized for e.g. according to Chandrashekhara et al. peanut milk is made from sludge produced by grinding one volume of raw peanuts with 6 volumes of water for 30 min. https://www.ozstarmakina.com/en
The pH is adjusted to 9.0, and using a cream separator, the fat is removed from the starch and fiber. This process provides a yellow liquid nearly fat free and constitutes high proteins milk. Salunkhe and Kadam ,showed peanut milk which can be fermented by lactic acid bacteria and methodology to prepare beverage from the filtrate of the soaked, blanched and grinded peanut. https://www.ozstarmakina.com/en Protein, fats, and fiber are the major components that make up peanuts .All these components are present in their most beneficial forms.
The protein is plant-based: the fat is unsaturated, and the fiber is complex carbohydrate which are all proved to be the best for human nutrition. According to the American peanut council, peanut fat profile contains about 50 % monounsaturated fatty acids (MUFAs), 33 % Paraformaldehyde (PFAs) and 14 % saturated fatty acids which is a heart friendly combination of fatty acids (Feldman ). https://www.ozstarmakina.com/en The amount of trans fat in peanut butter with 2 % stabilizer is 156 times less than what is needed to reach the 0 g trans fat cut-off on food labels (Sanders). Peanut products (raw, butter and oil) are more beneficial to heart health when compared to the low fat diets.
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