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Use of Partially Defatted Peanut Flour in Breakfast Cereal Flakes

¹Graduate student, Dept. of Food Science & Technology, University of Nebraska-Lincoln, NE 68583-0919. ²Corresponding author. E-mail: pcheewa1@bigred.unl.edu. Phone: (402) 472-2912. Fax: (402) 472-1693. ³Graduate Faculty, Food Protein R&D Center, Dept. of Soil & Crop Sciences, Texas A&M University. ⁴Professor, Cereal Quality Laboratory, Dept. of Soil & Crop Sciences, Texas A&M University. ⁵Consultant, Problem Solvers Inc, (PSI) 3604 Old Oaks Dr., Bryan, TX 77802.

Extruded breakfast cereal flakes were made by replacing corn cones with nonroasted partially defatted peanut flour (PDPF) and roasted partially defatted peanut flour (R-PDPF) at various levels (10, 20, and 30%). The mixtures were extruded using a corotating twin-screw extruder to produce collets. The collets were flaked and then toasted. The extruded toasted flakes were analyzed for physical, physicochemical, and sensory characteristics. Moisture content, bulk density, hardness (force to break), color, bowl life, water absorption, and water solubility indices were significantly affected by the amount of PDPF and R-PDPF added in the formulation. A sensory panel found extruded toasted flakes made from corn cones and up to 20% R-PDPF were acceptable as control. Peanut flavor intensity was also evaluated. Surprisingly, peanut flavor intensity was the highest for flakes containing 30% PDPF, rather than those containing 30%R-PDPF.