Abstract

Meals processed from partially defatted peanuts, untoasted and toasted, and from dry cowpeas were used to replace wheat flour at 10, 20, and 30% levels in cake-type buttermilk doughnuts. The legume meals were darker and larger in particle size than wheat flour and produced batters with a "grainy" appearance. With the exception of untoasted peanut meal at the 30% level which produced a sticky batter that was difficult to cut, the legume and 100% wheat flour control batters were well suited to mechanical cutting, dispensing, and frying. Legume meal batters produced fewer doughnuts per batch, of higher average weight, than control batters. Gardner color values of doughnuts were influenced more by the addition of toasted peanut meal than by the other test meals. Sensory quality scores for appearance, color, aroma, texture, and flavor were acceptable for control and test doughnuts, indicating that peanut and cowpea meals are compatible ingredients for use in this type of bakery product. Techniques to restrict excessive fat absorption during doughnut frying are needed, however.

Available as PDF only - Use Download Feature

Keywords: peanut meal, Cowpea meal, Legume meal doughnuts, Legume meal:wheat flour blends

How to Cite:

McWatters, K., (1982) “Peanut and Cowpea Meals as a Replacement for Wheat Flour in Cake-type Doughnuts”, Peanut Science 9(1), p.46-50. doi: https://doi.org/10.3146/i0095-3679-9-1-14