Effect of Hydrated Sodium Calcium Aluminosilicate on the Physical Properties of Two Different Peanut Based Food Systems

Abstract

Evaluation of physical properties of baked and semi-solid peanut based food systems containing HSCAS (hydrated sodium calcium aluminosilicate). A. Cookie Stix: For cookie stix it was observed that HSCAS (at 0.25%) decreased the Aw and thus could have potential for prolonging the shelf life of the product. It also increased the crunchiness which is a desirable quality parameter for cookies. B. Peanut paste: For the peanut paste it was observed that HSCAS and sugar did not adversely affect the textural attributes (firmness and adhesiveness) of the paste for most formulations and storage times. The Aw increased with an increase in sugar and HSCAS, and also with storage time and temperature, but Aw levels were still within a range of (0.18 - 0.55) that would not facilitate microbial growth.