Physicochemical and sensory characteristics of fried peanut cracker coated with wheat–cassava composite flour

Abstract

Purpose

This study aims to investigate the physicochemical and sensory characteristics of fried peanut cracker snacks coated with wheat (80%) and cassava (20%) composite flours.

Design/methodology/approach

The peanuts were sorted, boiled, drained, roasted, coated and fried at temperature of 150–180°C for 154.6–240 s. The fried peanut cracker-coated (FPCC) snacks produced were analyzed for proximate composition (moisture, crude fat, crude protein, crude fibre, total ash and carbohydrate contents), rancidity indices (peroxide value, free fatty acid and iodine value), physical properties, colour (lightness, redness and yellowness), texture (hardness, fracturability, adhesiveness and cohesiveness) and sensory qualities (taste, crispiness, colour, odour and overall acceptability).

Findings

There were significant differences in moisture (p = 0.000), crude fat (p = 0.001), crude protein (p = 0.000), crude fibre (p = 0.001), total ash (p = 0.00) and carbohydrate (p = 0.001). The range of values for moisture content, crude fat, crude protein, crude fibre, total ash and carbohydrate contents were 2.6%–4.9%, 27.1%–34.7%, 21.0%–26.3%, 3.1%–4.1%, 2.1%–2.5% and 33.9%–36.4%, respectively, while peroxide, free fatty acid and iodine values ranged from 1.2 to 2.0 mEq/kg, 32.8–47.0 mg KOH/g and 1.2–2.0 gI₂/100 g, respectively. The physical properties of the FPCCs showed decrease as the frying temperature and time increased. The values for lightness (L*), redness (a*) and yellowness (b*) ranged from 26.5 to 52.2, 11.4 to 22.0 and 37.0 to 42.5, while the texture attributes such as hardness (p = 0.001), fracturability (p = 0.023), adhesiveness (p = 0.001) and cohesiveness (p = 0.011) were significantly different and it ranged from 28.7 to 53.4 N, 28.6 to 48.3 N, 1.0 to 2.4 N/s and 0.0–0.1, respectively. The sensory score for wheat–cassava composite flours used for coating the snacks decreased as the frying temperature and time increased. The study shows that 20% of cassava flour incorporated into the formulation of coated snacks does not affect its overall acceptability.

Research limitations/implications

There are scanty information/published works on physicochemical and sensory characteristics of fried peanut cracker coated with wheat–cassava composite flour.

Practical implications

This research work helps in producing fried peanut cracker coated with composite wheat–cassava flours.

Originality/value

The study shows that 20% of cassava flour incorporated into the formulation of coated snacks does not affect its overall acceptability.

Citation

Abiola, O.T., Idowu, M.A., Shittu, T.A., Onabanjo, O.O. and Oke, E.K. (2023), "Physicochemical and sensory characteristics of fried peanut cracker coated with wheat–cassava composite flour", Nutrition & Food Science, Vol. 53 No. 1, pp. 148-161. https://doi.org/10.1108/NFS-01-2022-0014