
Namkeen & Fried Products
Namkeen, savory flavor snack products covers most extensive market in India and other countries. It is all time food having great variability in terms of form, taste, texture, ingredient etc. Oil absorption, water absorption, particle size, cohesive bonding with other ingredients are some of the important parameters need to be considered for good quality namkeen. PEANUT FLOUR is matched very well with these standards. Crispiness and freshness can be improved. Namkeens are rich in oil but corresponding content of protein is over sighted. Use of PEANUT FLOUR not only in proportion but sole use in namkeen is tested and found excellent. High protein flour enriches the protein in namkeen which is demand of future food sector.
TECHNICAL SPECIFICATION
Chemical Constituents
Constituent | Approximate value |
Protein (%) | 58.90 ± 2 |
Fat (%) | 7 ± 2 |
Total Carbohydrate(%) | 23.87 ± 2 |
Crude Fiber (%) | 11.49 ± 2 |
Ash (%) | 4.86 ± 2 |
Moisture (%) | < 5 |
Aflatoxin (ppb) | < 4 |
Microbiological Analysis
Parameters | Approximate value |
Total Bacterial Count, cfu/gm | <10 |
Salmonella/25gm | Absent |
Coliform Count, cfu/gm | < 10 |
E-Coli,/gm | Absent |
Functional Properties
Property | Value (approx.) |
Aroma | Slight roasted peanut flavor |
Color | 83 ± 3 L. (Hunter colorimeter – L scale) |
Bulk density | 25-27 (g/mL) |
Fineness | 40 to 50 mesh |
FUNCTIONAL BENEFITS
- Fair protein solubility
- Good water/oil binding capacity
- Excellent foaming capacity and emulsifying capacity
- Provide smoothness and viscosity
- Functions as stabilizer and consistency improver
- Exhibits heat resistance
- Low/no sodium content
PHYSICAL CHARACTERISTICS
Parameters | Approximate value |
Ingredients | Peanuts Powder |
Storage & handling | Store in cool, dry conditions |
Shelf life | 9-12 Months if stored in original pack |
Packaging | 20 Kg, Vacuum packed in poly-lined bags |
Ingredient definition | Defatted Peanut Powder, Defatted Peanut Flour, Peanut Powder. |