September 9/Gujarat, India/Technology Business Journal -- According to recent research from India, "Biscuits prepared with different levels of hydrogenated fat (vanaspati) and peanut (Arachis hypogaea L.) butter (PB) (100:00, 75:25, 50;50, 25;75, 00:100) were evaluated for their fatty acid composition and textural property. Saturated fatty acids like myristic, palmitic, stearic acids were higher in control biscuits (100% vanaspati), which decreased with increasing proportion of PB in the experimental biscuits."

"Oleic acid and linoleic acid were lowest in control biscuits, and it gradually increased upon incorporation of PB. The hardness of biscuits also increased with increasing proportion of PB. Overall sensory quality of experimental biscuits improved when 50% vanaspati replaced by PB in the standard biscuits recipe," wrote H.P. Gajera and colleagues.

The researchers concluded, "Biscuits prepared with 50% supplementation of PB had better fatty acid composition with balanced oil quality and also had a greater acceptability by sensory evaluation panel."

Gajera and colleagues published their study in the Journal of Food Science and Technology -- Mysore ("Application of Peanut Butter to Improve Fatty Acid Composition of Biscuits." Journal of Food Science and Technology - Mysore, 2010;47(3):285-289).

For additional information, contact H.P. Gajera, Junagadh Agriculture University, Dept. of Biochemistry, Junagadh 362001, Gujarat, India.

From the September 20, 2010, Prepared Foods E-dition