Prajakta J. Nande ¹

Affiliations
1 Post Graduate Teaching Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Mahatma Jyotiba Phule Campus, Amravati Road, Nagpur-440010, Maharashtra, IN

Abstract

Ice cream is a very popular frozen confectionary dairy product consumed in India and other countries as well. Ice cream industries have developed a variety of ice creams, which can mitigate some of the health concerns. The changes of texture and flavor profile of such ice cream can provide the satisfaction to the consumers. Vegetable milk is made based on nuts, seeds or cereals soaked in water, ground and filtered. One can perfectly replace animal milk by vegetable milk and is ideal for those people that have opted for a naturist or biological food. Vegetable milk can be prepared from nuts like groundnuts or coconut. Nut milk is an alternative way of adding a tasty liquid to one's diet, or to any sort of recipe, without having to resort to cow's or buffalo's milk. Nut milk like groundnut and coconut milk make absolutely divine options. One can use them to add flavor to make milkshakes and ice cream. These milks are rich in plant proteins and bring quality fat, which are essential for human bodies.

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Prajakta J. Nande ¹

Affiliations
1 Post Graduate Teaching Department of Home Science, Rashtrasant Tukadoji Maharaja Nagpur University, Mahatma Jyotiba Phule Campus, Amravati Road, Nagpur-440010, Maharashtra, IN

Abstract

Biscuits are ideal for nutrient availability, palatability, compactness and convenience and can be consumed as a supplement by addition of some nutrients and varied ingredients. Nut butter is a smooth paste made from roasted nuts like peanuts, almonds, walnuts and cashews. Nuts are usually ground and sweetener and salt are added. Natural home made nut butter can be used in making many products like biscuits. Nut butter can be an important "tool" in the fight against heart disease and can be a nice and healthy substitute for fat in making biscuits since consumption of dairy butter in day to day life is ever increasing world wide because of its high flavour. Present research is an attempt to prepare biscuits using butter from different nuts. It is obvious that all experimental biscuits prepared using 25, 50 and 75 per cent nut butter were very well accepted by panelists in terms of appearance, colour, flavour and taste. Slight reduction in texture scores in experimental biscuits prepared using 75 per cent nut butter was noticed. General acceptance score of experimental biscuits prepared using 25, 50 and 75 per cent peanut butter, cashew nut butter and almond butter was above 9 (above good). Nut butter biscuits were energy dense and provided about 19-25 per cent total fat and 9-13 per cent protein. Mixes of different nuts can be used to produce nutritionally enriched biscuits with more health benefits.

Keywords

Nut Butter, Trans Fatty Acids, MUFA, PUFA, SFA, Palatability.

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