4.1.8.2 In Snacks and Bakery Products
Peanuts are used in numerous snacks and bakery products such as peanut butter
crackers and sandwiches and in peanut biscuits, cereals, ice creams, and candies.
Peanuts in combination with sugar, malt, yeast, lecithin, honey, and synthetic flavors
have been used to make various bakery items (Zhao et al. 2012). Peanut flour can
also be added to the bread to increase its nutritional value (Adeboye et al. 2018).
Peanut Flour and Its Use in Baked Goods
It is obtained by removing the skin from full fat peanuts and drying them till their
moisture content is reduced to 2–4%. Dried peanuts are then ground to a fine powder
and later on dried again until they have a moisture content of 2%. Peanut flours have
multiple uses such as in breads, baked goods, cereals, and flakes for breakfast,
snacks, drinks, soups, ice creams, spreads, meat patties, and frostings (Zhao et al.
2012; Lusas 1979).
Peanut Butter as an Alternate to Dairy Butter
The use of a combination of peanut butter and ghee (50:50) imparts an improved
texture, flavor, and crispiness to biscuits when compared to using only dairy butter
(Gajera et al. 2010).
4.1.8.3 In Chocolates and Confectionary
Peanuts are added to confections and chocolates to enhance their flavor. The sweet
and savory combination is generally well liked and thus is an integral part of a lot of
candies. Almost 60% of the chocolates and candies manufactured in America
contain nuts. The use of peanuts in confections comes second only to chocolates
(Lees 2012).
4.1.8.4 In Dairy Products
Protein isolates have been used to produce vegetable-based milk known as
“Miltone” which has a long shelf life. Similarly, peanut isolate has been used to
produce dairy free yoghurt and cheese (Lees 2012).
4 Groundnut (Peanut) (Arachis hypogaea)
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Peanuts are used in numerous snacks and bakery products such as peanut butter
crackers and sandwiches and in peanut biscuits, cereals, ice creams, and candies.
Peanuts in combination with sugar, malt, yeast, lecithin, honey, and synthetic flavors
have been used to make various bakery items (Zhao et al. 2012). Peanut flour can
also be added to the bread to increase its nutritional value (Adeboye et al. 2018).
Peanut Flour and Its Use in Baked Goods
It is obtained by removing the skin from full fat peanuts and drying them till their
moisture content is reduced to 2–4%. Dried peanuts are then ground to a fine powder
and later on dried again until they have a moisture content of 2%. Peanut flours have
multiple uses such as in breads, baked goods, cereals, and flakes for breakfast,
snacks, drinks, soups, ice creams, spreads, meat patties, and frostings (Zhao et al.
2012; Lusas 1979).
Peanut Butter as an Alternate to Dairy Butter
The use of a combination of peanut butter and ghee (50:50) imparts an improved
texture, flavor, and crispiness to biscuits when compared to using only dairy butter
(Gajera et al. 2010).
4.1.8.3 In Chocolates and Confectionary
Peanuts are added to confections and chocolates to enhance their flavor. The sweet
and savory combination is generally well liked and thus is an integral part of a lot of
candies. Almost 60% of the chocolates and candies manufactured in America
contain nuts. The use of peanuts in confections comes second only to chocolates
(Lees 2012).
4.1.8.4 In Dairy Products
Protein isolates have been used to produce vegetable-based milk known as
“Miltone” which has a long shelf life. Similarly, peanut isolate has been used to
produce dairy free yoghurt and cheese (Lees 2012).
4 Groundnut (Peanut) (Arachis hypogaea)
111