IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 13, Issue 10 Ser. II (October. 2019), PP 34-43 www.iosrjournals.org DOI: 10.9790/2402-1310023443 www.iosrjournals.org 34 | Page Functional and Sensory Properties of Biscuit Produced from Peanut Butter Substituted with Shortening. 1 Alagbaoso, S.O., 1 Olawuni, I.A., 1 Ibeabuchi, J.C., 1 Ofoedum, A.F. and ²Onyeneke,E.N. . 1 Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology Owerri,PMB1526 IMO State, Nigeria. ²DepartmentofNutrition and Dietetics, Faculty of Health Sciences,ImoStateUniversity,Owerri, Nigeria. *Corresponding author: Ofoedum, A.F Abstract: The production and evaluation of biscuits produced by the incorporation of peanut butter as substitute for shortening in biscuit was studied. Biscuit samples were prepared with margarine (fat) substituted with peanut butter (PB) in ratios; BSA (100:0), BSB (75:25), BSC (50:50), BSD (25:75) and BSE (0:100) where BSA was the control. The standard method of biscuit preparation was adopted. Functional and Sensory analysis were carried out on biscuit samples to determine the biscuit quality and the data obtained were analyzed statistically using ANOVA and Fisher’s LSD to separate the mean. Functional properties such as bulk density, oil absorption capacity, water absorption capacity, wettability and solubility were improved. Sensory analysis showed that biscuit prepared with peanut butter had relatively harder texture and darker colour than control. The crispness of biscuit prepared with peanut butter reduced with increase in the substitution level. However, peanut butter gave palatable flavour and taste to the biscuit. BSC was the most preferred of all the samples. Keywords: Biscuits, peanut butter, Shortenings, Functional Properties, Sensory properties. --------------------------------------------------------------------------------------------------------------------------------------- Date of Submission: 09-10-2019 Date of Acceptance: 25-10-2019 --------------------------------------------------------------------------------------------------------------------------------------- I. Introduction Biscuits are ready-to-eat, convenient and cheap snacks that are consumed by all age group in many countries (Adebowale et al., 2012). The word „Biscuit‟ was derived from the Latin word „Biscoctus‟, meaning twice cooked (Macrace et al., 1993). They are wheat based food product; the wheat variety commonly used for biscuit is the soft type. Biscuits are usually dried to low moisture content with a soft consistency. Thus, it is a baked product that has much lower moisture content as compared with other baked products thereby prolonging its shelf life. The main ingredients of biscuit include wheat flour, margarine (fats), sugar, water while other ingredients such as milk, aerating agent, emulsifier, flavour and colour can be included and hence, are called optional ingredients. (Ajibola et al. 2015). However, each of the ingredients used in the production of biscuit plays a specific role. Biscuits can be fortified or enriched to meet specific nutritional needs of consumers. This is because consumer health is of paramount interest in the food industry. Snack food industry is growing globally with rapid introduction of new products. These new products are formulated with the intention of meeting up with specific health or organoleptic needs of consumer (Omah and Okafor 2015). The word „Fat‟ refers to the lipid food group, and is used to mean both fats and oil . Fat is an essential part of diet, the taste of baked products depend greatly on the flavour of the fat. The fat used imparts flavor, texture and appearance of the baked product (Pyler, 1988). It is an important ingredient used to raise energy density in formulation of fortified blended foods for vulnerable population (Islamiy at et al., 2016). On the other hand, excess intake of fat in diet may lead to higher risk of diseases/disorders like obesity, coronary heart disease and cancer (Akoh, 1988). As biscuits are typically higher in fat content, it becomes difficult to prepare biscuits by reducing fat contents in their formulation to lower the risk of such diseases. To reduce the amount of fat in bakery products, fat replacers from plant origin like peanut butter are used (Sanchez et al., 1995). Peanut (Arachis hypogaea L.) is the cheapest source of protein and also known as groundnut because it grows underground (Abegaz et al., 2006). It is one of the leading agricultural crops of the world for the production of edible plant oil and protein (Adegoke et al., 2004). They are usually consumed after roasting or boiling, they have many value-added products that have been developed with a number of applications in bakery, confectionery and the general consumer market. Peanuts can be processed into different forms such as peanut butter, peanut flour, peanut oil, candy, chocolate, cake and others. Peanuts vary in colour from red to brown and are usually coarse in appearance.