What is the purpose of making peanut butter sauce?
Purpose of Making Peanut Butter Sauce
Peanut butter sauce is made of peanut butter, water, rice wine vinegar, spices and sweeteners. It is easy to make and fantastic when spiced with ice cream and cheese cakes. There are varieties of peanut butter sauces for example vanilla cream, southern desserts and vegetarian sauces among others (Fan et al. 2015). Nevertheless, there are also chicken peanut sauces and peanuts for noodles which can be made. One of the purposes of making peanut butter sauce is to get high volume of high-quality oil with less aflatoxin. The process helps in sorting out of the good peanuts from the infected ones. The processing time and procedures are also reduced hence creating an efficient processing of the peanut butter sauce. Manufacture of these products reduce the fatty acids from the prepared cookies (Shurtleff & Aoyagi, 2014). The high-quality peanut butter sauces increased the hardness of cookies due to their concentration. Hence, they improve the nutritional value and quality of the cookies.
Cookies made from peanut utter sauces are hardened by the proteins and fatty acids in the sauces, hence nutritional. Peanut butter sauce has nutritional value to both children and adults thus helps in weight reduction and improvement of sugar levels. According to El-Sayed and Salama (2020), peanut butter sauce encompasses proteins and Vitamin B-6 which are nutritional body builders. Quality peanut butter sauce has benefits to human health as it can be used in weight loss, weight gain and weight maintenance among the kids and adults. Peanut butter sauce is also served with common Indonesian dishes thus essential and authentic product for them. Peanut sauce can be customized and prepared using common ingredients like noodles, garlic and ginger (Ndung’u et al. 2013). In a nutshell, peanut butter sauce has various purposes including maintenance of low sugar levels, decreased diabetes cases and contains anticancer properties among other purposes.
El‐Sayed, S. M., Salama, H. H., & El‐Sayed, M. M. (2020). Function processed cheese sauce fortified with peanut butter. Journal of Food Processing and Preservation, 44(9), e14656.
Fan, S., Li, Q., Zhang, X., Cui, X., Zhang, D., & Zhang, Y. (2015). Simultaneous determination of aflatoxin B1, B2, G1, and G2 in corn powder, edible oil, peanut butter, and soy sauce by liquid chromatography with tandem mass spectrometry utilizing turbulent flow chromatography. Journal of separation science, 38(8), 1310-1317.
Ndung’u, J. W., Makokha, A. O., Onyango, C. A., Mutegi, C. K., Wagacha, J. M., Christie, M. E., & Wanjoya, A. K. (2013). Prevalence and potential for aflatoxin contamination in groundnuts and peanut butter from farmers and traders in Nairobi and Nyanza provinces of Kenya. Journal of Applied Biosciences, 65.
Shurtleff, W., & Aoyagi, A. (2014). History of Seventh-Day Adventist work with soyfoods, vegetarianism, meat alternatives, wheat gluten, dietary fiber and peanut butter (1863-2013): Extensively annotated bibliography and sourcebook. Soyinfo Center.