ARS researchers tested the thickening ability of standard commercial peanut flours when added to water and heated to assess their performance during high temperature processes.
Thanks to the study, manufacturers will now have a guide as to which heating methods are appropriate for which peanut flours and how to maximise texture and nutrition in the finished product.
Normally peanut flour contains around 12 - 28 per cent fat and 50 per cent protein. The flour is extracted from the oil of roasted peanut seed and is used to add flavour and protein to bakery items, snacks and health bars.
Results from the tests showed that lower fat varieties thickened more effectively than those containing higher fat levels. In addition, whether the flour used was from light, medium or dark roasted peanuts, the roast colour appeared to have no effect on performance.
The findings from the ARS research will be published by authors Timothy Sanders and Jack Davis in the next edition of Journal of Textual Studies.