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Academic literature on the topic 'Cooking (Peanut butter)'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 January 2023

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Journal articles on the topic "Cooking (Peanut butter)"

1

Van Hecke, Thomas, and Stefaan De Smet. "The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish." Foods 10, no. 11 (November 17, 2021): 2832. http://dx.doi.org/10.3390/foods10112832.

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Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic. In the present study, it was investigated how the addition of 3% butter or oils affect lipid- and protein oxidation during cooking and in vitro digestion of meat (chicken thigh, chicken breast, beef) and fish (mackerel, cod). These muscle foods were selected based on their differences in heme-Fe and PUFA contents, and n-6/n-3 PUFA ratio, and therefore varying potential to form oxidation products during digestion. Without additional fat, mackerel digests displayed the highest n-3 PUFA oxidation (4-hydroxy-2-hexenal, propanal, thiobarbituric reactive acid substances), and chicken digests the highest n-6 PUFA oxidation (4-hydroxy-2-nonenal, hexanal), whereas both lipid- and protein oxidation (protein carbonyl compounds) were low in cod and beef digests. Lipid oxidative reactions were generally not altered by the addition of butter to any muscle matrix, whereas the addition of fish oil and safflower oil in different ratios (3:0, 2:1, 1:2, 0:3) as n-3 PUFA and n-6 PUFA source respectively, stimulated oxidative reactions, especially during digestion of beef. Since beef was considered the muscle matrix with the highest potential to stimulate oxidation in the added fat substrate, in a second experiment, beef was cooked and digested with 3% butter or seven commercial vegetable oils (sunflower-, maize-, peanut-, rapeseed-, olive-, rice bran- or coconut oil), all labeled ‘suitable for heating’. No relevant oxidative reactions were however observed during digestion of beef with any of these commercial vegetable oils.

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2

LATHROP, AMANDA A., TIFFANY TAYLOR, and JAMES SCHNEPF. "Survival of Salmonella during Baking of Peanut Butter Cookies." Journal of Food Protection 77, no. 4 (April 1, 2014): 635–39. http://dx.doi.org/10.4315/0362-028x.jfp-13-408.

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Peanuts and peanut-based products have been the source of recent Salmonella outbreaks worldwide. Because peanut butter is commonly used as an ingredient in baked goods, such as cookies, the potential risk of Salmonella remaining in these products after baking needs to be assessed. This research examines the potential hazard of Salmonella in peanut butter cookies when it is introduced via the peanut-derived ingredient. The survival of Salmonella during the baking of peanut butter cookies was determined. Commercial, creamy-style peanut butter was artificially inoculated with a five-strain Salmonella cocktail at a target concentration of 108 CFU/g. The inoculated peanut butter was then used to prepare peanut butter cookie dough following a standard recipe. Cookies were baked at 350°F (177°C) and were sampled after 10, 11, 12, 13, 14, and 15 min. Temperature profiles of the oven and cookies were monitored during baking. The water activity and pH of the inoculated and uninoculated peanut butter, raw dough, and baked cookies were measured. Immediately after baking, cookies were cooled, and the survival of Salmonella was determined by direct plating or enrichment. After baking cookies for 10 min, the minimum reduction of Salmonella observed was 4.8 log. In cookies baked for 13 and 14 min, Salmonella was only detectable by enrichment reflecting a Salmonella reduction in the range of 5.2 to 6.2 log. Cookies baked for 15 min had no detectable Salmonella. Results of this study showed that proper baking will reduce Salmonella in peanut butter cookies by 5 log or more.

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3

Trucksess, Mary W., Vickery A. Brewer, Kristina M. Williams, Carmen D. Westphal, and James T. Heeres. "Preparation of Peanut Butter Suspension for Determination of Peanuts Using Enzyme-Linked Immunoassay Kits." Journal of AOAC INTERNATIONAL 87, no. 2 (March 1, 2004): 424–28. http://dx.doi.org/10.1093/jaoac/87.2.424.

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Abstract Peanuts are one of the 8 most common allergenic foods and a large proportion of peanut-allergic individuals have severe reactions, some to minimal exposure. Specific protein constituents in the peanuts are the cause of the allergic reactions in sensitized individuals who ingest the peanuts. To avoid accidental ingestion of peanut-contaminated food, methods of analysis for the determination of the allergenic proteins in foods are important tools. Such methods could help identify foods inadvertently contaminated with peanuts, thereby reducing the incidence of allergic reactions to peanuts. Commercial immunoassay kits are available but need study for method performance, which requires reference materials for within- and between-laboratory validations. In this study, National Institute of Standards and Technology Standard Reference Material 2387 peanut butter was used. A polytron homogenizer was used to prepare a homogenous aqueous Peanut Butter suspension for the evaluation of method performance of some commercially available immunoassay kits such as Veratox for Peanut Allergen Test (Neogen Corp.), Ridascreen Peanut (R-Biopharm GmbH), and Bio-Kit Peanut Protein Assay Kit (Tepnel). Each gram of the aqueous peanut butter suspension contained 20 mg carboxymethylcellulose sodium salt, 643 μg peanut, 0.5 mg thimerosal, and 2.5 mg bovine serum albumin. The suspension was homogenous, stable, reproducible, and applicable for adding to ice cream, cookies, breakfast cereals, and chocolate for recovery studies at spike levels ranging from 12 to 90 μg/g.

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4

Bukhari, Asma S., Laura J. Lutz, Tracey J. Smith, Adrienne Hatch-McChesney, Kristie L. O’Connor, Christopher T. Carrigan, Michael R. Hawes, et al. "A Food-Based Intervention in a Military Dining Facility Improves Blood Fatty Acid Profile." Nutrients 14, no. 4 (February 10, 2022): 743. http://dx.doi.org/10.3390/nu14040743.

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Enhancing dietary omega-3 highly unsaturated fatty acids (n-3 HUFA) intake may confer neuroprotection, brain resiliency, improve wound healing and promote cardiovascular health. This study determined the efficacy of substituting a few common foods (chicken meat, chicken sausage, eggs, salad dressings, pasta sauces, cooking oil, mayonnaise, and peanut butter) lower in omega-6 polyunsaturated fatty acids (n-6 PUFA) and higher in n-3 HUFA in a dining facility on blood fatty acid profile. An eight-week prospective, between-subjects (n = 77), repeated measures, parallel-arm trial was conducted. Participants self-selected foods consumed from conventionally produced foods (control), or those lower n-6 PUFA and higher n-3 HUFA versions (intervention). Changes in blood omega-3 index, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), n-6 PUFA, lipid profile, and food satisfaction were main outcomes. Between-group differences over time were assessed using a linear mixed model to measure the effect of diet on blood serum fatty acids and inflammatory markers. The intervention group achieved a higher omega-3 index score (3.66 ± 0.71 vs. 2.95 ± 0.77; p < 0.05), lower total n-6 (10.1 ± 4.6 vs. 15.3 ± 6.7 µg/mL; p < 0.05), and higher serum concentration of EPA (5.0 ± 1.31 vs. 4.05 ± 1.56 µg/mL; p < 0.05) vs. controls. Satisfaction in intervention foods improved or remained consistent. Substitution of commonly eaten dining facility foods with like-items higher in DHA and EPA and lower in n-6 PUFA can favorably impact fatty acid status and the omega-3 index.

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5

Timbabadiya, P. N., S. B. Bheda, H. P. Gajera, and S. V. Patatel. "Application of Peanut Butter to Improve the Nutritional Quality of Cookies." Current Research in Nutrition and Food Science Journal 5, no. 3 (October 25, 2017): 398–405. http://dx.doi.org/10.12944/crnfsj.5.3.26.

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The study on Hydrogenated fat replaced with peanut butter to reduce saturated fatty acids in cookies was carried out. Cookies prepared with varied concentrations of hydrogenated fat and peanut butter (100:00, 80:20, 60:40, 40:60, 20:80 and 00:100) were analyzed to check fatty acid composition and textural characteristics. Palmitic acid, Myristic acid and Stearic acid (Saturated fatty acids) were higher in Control cookies, which level was reduced with increasing concentration of PB in different treatments. Linoleic acid and Oleic acid (Unsaturated fatty acids) were lower in control cookies, which were increased with increasing concentration of Peanut butter in different treatments. Oil stability index of experimental cookies increased up to 3.62% with increasing concentration of PB. Cookies hardness was also increased with increasing concentration of PB. Cookies with 40% PB had beneficial fatty acid composition with stable oil quality and also had a greater appreciable sensory quality by evaluation panel. Objective: Preparation of peanut butter Preparation of cookies in different ratio of vegetable fat to peanut butter Texture analysis and sensory quality Fatty acid profiling

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6

BEUCHAT, LARRY R., and DAVID A. MANN. "Survival of Salmonella in Cookie and Cracker Sandwiches Containing Inoculated, Low–Water Activity Fillings." Journal of Food Protection 78, no. 10 (October 1, 2015): 1828–34. http://dx.doi.org/10.4315/0362-028x.jfp-15-142.

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A study was done to determine the rate of inactivation of Salmonella in cookie and cracker snack sandwiches. Two cookie bases (chocolate and vanilla) and cheese crackers, along with high-sugar chocolate and peanut butter–based crème cookie fillings and peanut butter–and cheese-based cracker fillings, were obtained from commercial sources. Fillings and sandwiches containing fillings that had been dry- or wet-inoculated with Salmonella were stored at 25°C for 1, 6, 21, 35, 70, 112, and 182 days (6 months). At initial populations of 3.4 and 3.6 log CFU/g of cookie sandwiches containing chocolate crème and peanut butter crème fillings, respectively, Salmonella survived for at least 182 days; initially at 0.36 log CFU/g, the pathogen survived for at least 35 and 70 days. Initially at 2.9 and 3.4 log CFU/g of cracker sandwiches containing peanut butter–and cheese-based fillings, respectively, Salmonella survived for at least 182 and 112 days; initially at 0.53 log CFU/g, the pathogen survived for at least 6 and 35 days. Inactivation of Salmonella was more rapid in wet-inoculated peanut butter crème cookie filling than in dry-inoculated filling but was less affected by type of inoculum in peanut butter–based cracker filling. Chocolate cookie base (water activity [aw] 0.39) and chocolate crème filling (aw 0.30) components of sandwiches equilibrated to aw 0.38 within 15 days at 25°C; vanilla cookie base (aw 0.21) and peanut butter–based crème filling (aw 0.27) equilibrated to aw 0.24 between 50 and 80 days. Cheese cracker (aw 0.14) and peanut butter–based filling (aw 0.31) or cheese-based filling (aw 0.33) components of sandwiches equilibrated to aw 0.33 in 80 days. The ability of Salmonella to survive for at least 182 days in fillings of cookie and cracker sandwiches demonstrates a need to assure that filling ingredients do not contain the pathogen and that contamination does not occur during manufacture.

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7

SWANSON, R. B. "Acceptability of Reduced-fat Peanut Butter Cookies by School Nutrition Managers." Journal of the American Dietetic Association 98, no. 8 (August 1998): 910–12. http://dx.doi.org/10.1016/s0002-8223(98)00209-0.

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8

Totheroh, Beth, and Carol P. Ries. "Palatability of peanut butter and sugar cookies made with egg substitutes." Journal of the American Dietetic Association 94, no. 3 (March 1994): 321–22. http://dx.doi.org/10.1016/0002-8223(94)90379-4.

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9

Kenney, E. S., C. Butler, C. Moore, S. Bhaduri, R. Ghatak, and K. P. Navder. "The Effect of Substituting Teff Flour in Gluten-Free Sugar Cookies and Peanut Butter Cookies." Journal of the American Dietetic Association 111, no. 9 (September 2011): A63. http://dx.doi.org/10.1016/j.jada.2011.06.230.

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10

Permadi, Aef, Rufnia Ayu Afifah, Dita Ambar Kartika Apriani, and Farida Ariyani. "Water Soluble Chitosan from Green Mussel (Perna viridis) Shells and Its Use As Fat-Absorber In Cookies." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 17, no. 3 (December 30, 2022): 168–76. http://dx.doi.org/10.15578/squalen.731.

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Green mussel chitin can be converted by H2O2 into water-soluble chitosan (WSC). This can subsequently be utilized for a variety of different purposes, such as a fat binder. This study examines how different H2O2 concentrations (13, 21.5, and 30%) affected the properties of WSC (yield, moisture content, ash content, degree of deacetylation, and solubility in water and acid). Moreover as well as how WSC (8%, 9%, and 10%) affected the hedonic scores, proximate composition, and fat binding capacity of weight-loss cookies. A single factor Completely Randomized Design and single-factor ANOVA were used to analyze the data, followed by Duncan’s additional testing as necessary. The results showed that water-soluble chitosan was impacted by H2O2 concentration in that its yield and ash content decreased, its color changed to a brownish, and its solubility in acid and moisture content all increased. According to De Garmo’s Effectiveness Index Test, 30% H2O2 concentration resulted in the best WSC. The addition of WSC did not affect the hedonic quality, protein, moisture, or carbohydrate contents of the cookies, but it did have an impact on the ash and fat contents. The ability of all cookie samples in all treatments to bind fat in liquified butter and peanut oil validates the use of cookies containing WSC in body weight loss research.

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Books on the topic "Cooking (Peanut butter)"

1

Peanut butter sweets. Layton, Utah: Gibbs Smith, 2012.

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2

The peanut butter cookbook. New York: HPBooks, 1996.

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3

Peanut butter party: Including the history, uses, and future of peanut butter. Berkeley, Calif: Tricycle Press, 1999.

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4

Weinstein, Bruce. The Ultimate Peanut Butter Book. New York: HarperCollins, 2005.

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5

Mattare, Marty. Better than Peanut Butter & Jelly. Chicago: McBooks Press, 2009.

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6

Mark, Scarbrough, ed. The ultimate peanut butter book: Savory and sweet, breakfast to dessert, hundreds of ways to use America's favorite spread. New York: HarperCollins, 2005.

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7

Beyond peanut butter and jelly. Collingswood, N.J: International Nanny Association, 2000.

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8

(Firm), CQ Products. Chocolate & peanut butter: A love affair. Waverly, IA: CQ Products, 2010.

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9

Weinstein, Bruce. The ultimate peanut butter book: Savory and sweet, breakfast to dessert, hundreds of ways to use America's favorite spread. New York: HarperCollins, 2005.

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10

1945-, Maguire Jack, ed. The world's greatest peanut butter cookbook. New York: Villard Books, 1994.

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