Initial Formulation of Novel Peanut Butter-like Products from Glandless Cottonseed
Glandless (Gl) cottonseed is a unique cotton variety with only a trace content of toxic gossypol present. This new cottonseed raises the potential of its enhanced utilization as an agro-food for human consumption. In this work, Gl cottonseed kernels were used with additional cottonseed oil to produc...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/2/378 |
| _version_ | 1797442530932948992 |
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| author | Zhongqi He Huai N. Cheng Jibao He |
| author_facet | Zhongqi He Huai N. Cheng Jibao He |
| author_sort | Zhongqi He |
| collection | DOAJ |
| description | Glandless (Gl) cottonseed is a unique cotton variety with only a trace content of toxic gossypol present. This new cottonseed raises the potential of its enhanced utilization as an agro-food for human consumption. In this work, Gl cottonseed kernels were used with additional cottonseed oil to produce novel peanut butter-like products. Kernels roasted at two temperatures (140 or 150 °C) for a given time (15 or 30 min) were first ground with different ratios of cottonseed oil and two other ingredients (i.e., salt and sugar) with a food blender, and then passed through a meat grinder with a 4-mm-hole grinding plate. Per the preliminary result, the butter-like products with Gl kernels roasted at 150 °C were subject to further structural and textural evaluation. The color of the two butter-like products was comparable to a commercial peanut butter, but the formers’ textural properties were significantly different (<i>p</i> ≤ 0.05) from the latter. Morphologic examination by Scanning Electron Microscopy (SEM) and cryo-SEM revealed that the butter product with a longer (30 min) roasting time possessed a smoother surface than the products with a shorter (15 min) roasting time. Oil stability test showed no substantial oil separation (<3%) from the butter products over 7 weeks at ambient temperature (22 °C). This work provides the basic information and parameters for lab cottonseed butter making so that optimization and characterization of cottonseed butter formation can be designed and performed in future research. |
| first_indexed | 2024-03-09T12:43:13Z |
| format | Article |
| id | doaj.art-ca1bfecda9224b78adacab045e9e1df9 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:43:13Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ca1bfecda9224b78adacab045e9e1df92023-11-30T22:15:40ZengMDPI AGFoods2304-81582023-01-0112237810.3390/foods12020378Initial Formulation of Novel Peanut Butter-like Products from Glandless CottonseedZhongqi He0Huai N. Cheng1Jibao He2USDA-ARS, Southern Regional Research Center, New Orleans, LA 70124, USAUSDA-ARS, Southern Regional Research Center, New Orleans, LA 70124, USACoordinated Instrument Facility, Tulane University, New Orleans, LA 70118, USAGlandless (Gl) cottonseed is a unique cotton variety with only a trace content of toxic gossypol present. This new cottonseed raises the potential of its enhanced utilization as an agro-food for human consumption. In this work, Gl cottonseed kernels were used with additional cottonseed oil to produce novel peanut butter-like products. Kernels roasted at two temperatures (140 or 150 °C) for a given time (15 or 30 min) were first ground with different ratios of cottonseed oil and two other ingredients (i.e., salt and sugar) with a food blender, and then passed through a meat grinder with a 4-mm-hole grinding plate. Per the preliminary result, the butter-like products with Gl kernels roasted at 150 °C were subject to further structural and textural evaluation. The color of the two butter-like products was comparable to a commercial peanut butter, but the formers’ textural properties were significantly different (<i>p</i> ≤ 0.05) from the latter. Morphologic examination by Scanning Electron Microscopy (SEM) and cryo-SEM revealed that the butter product with a longer (30 min) roasting time possessed a smoother surface than the products with a shorter (15 min) roasting time. Oil stability test showed no substantial oil separation (<3%) from the butter products over 7 weeks at ambient temperature (22 °C). This work provides the basic information and parameters for lab cottonseed butter making so that optimization and characterization of cottonseed butter formation can be designed and performed in future research.https://www.mdpi.com/2304-8158/12/2/378buttercottonseedglandlessscanning electronic microcopyspreadabilitytexture |
| spellingShingle | Zhongqi He Huai N. Cheng Jibao He Initial Formulation of Novel Peanut Butter-like Products from Glandless Cottonseed Foods butter cottonseed glandless scanning electronic microcopy spreadability texture |
| title | Initial Formulation of Novel Peanut Butter-like Products from Glandless Cottonseed |
| title_full | Initial Formulation of Novel Peanut Butter-like Products from Glandless Cottonseed |
| title_fullStr | Initial Formulation of Novel Peanut Butter-like Products from Glandless Cottonseed |
| title_full_unstemmed | Initial Formulation of Novel Peanut Butter-like Products from Glandless Cottonseed |
| title_short | Initial Formulation of Novel Peanut Butter-like Products from Glandless Cottonseed |
| title_sort | initial formulation of novel peanut butter like products from glandless cottonseed |
| topic | butter cottonseed glandless scanning electronic microcopy spreadability texture |
| url | https://www.mdpi.com/2304-8158/12/2/378 |
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