CHAPTER II

REVIEW OF RELATED LITERATURE

This section presents a discussion of the works, which further enriched the concept of the

study and describe the logical design of the proposal used as bases by the proponent.

Related Literature

Peanut

Peanut (Arachis hypogaea L.) is a legume originating from South America and the fourth

most popular oil seed in the world, following soy, cotton and canola. The largest worldwide

producers of peanut are in Asia, where more than half of its worldwide production is

concentrated (FAO 2013).

Peanut is technically considered as pea and belongs to the family (fabaceae) of

bean/legume. Although a legume; it is generally included amongst the oilseeds due to its high oil

content. Peanuts are rich in protein, oil and fibers (Suchoszek-Lukaniuk et al. 2011).

Peanut Production

According to the Agricultural resource management survey - U.S. Peanut Industry

(2015), the costs of major inputs used in peanut production--seed, fertilizer, and chemicals--all

increased substantially from 2004 to 2013. Seed costs were up nearly $40 per acre, fertilizer

costs were about $16 per acre higher, and chemical costs were nearly $40 per acre higher. Most

of the increases reflected higher prices for inputs; after adjusting for price changes, seed costs

were up about $18 per acre, but commercial fertilizer costs were lower in 2013. Market forces
likely reduced peanut acreage and pushed production to more productive acreage after the quota

system was eliminated. Chemical costs were only slightly higher in 2013 than in 2004 after price

levels were adjusted.

In the Philippines, peanut is considered one of the major field legumes grown bylocal

farmers. However, its production has been low and erratic with national average yield ranging

only from 800 to1,000 kilograms per hectare. On the other hand, peanut production remains

profitable when proper cultural management and efficient scheme are employed. The Bureau of

Agricultural Statistics (BAS) reported that a total of 26,107.99 hectares was planted to peanut in

2012 with annual production reaching 29,133.91 metric tons valued at Php994.26 million.

Among the top producing peanut provinces are Cagayan, Isabela, Pangasinan, La Union,

Quirino, Ilocos Norte, Ilocos Sur, Aurora, Albay, and Iloilo. Cagayan Valley produces almost

half of the county’s total peanut (Department of Agriculture, Bureau of Plant Industry, 2014).

Peanut as a Healthy Food

Peanuts have many uses. They can be eaten raw, used in recipes, made into solvents and

oils, medicines, textile materials, and peanut butter, as well as many other uses. Popular

confections made from peanuts include salted peanuts, peanut butter (sandwiches, peanut candy

bars, peanut butter cookies, and cups), peanut brittle, and shelled nuts (plain/roasted).

Peanuts are rich in nutrients, providing over 30 essential nutrients and phytonutrients.

Peanuts are a good source of niacin, folate, fiber, vitamin E, magnesium and phosphorus. They

also are naturally free of trans-fats and sodium, and contain about 25% protein (a higher

proportion than in any true nut) (Department of Agriculture, Bureau of Plant Industry, 2014).
 Peanuts are actually a legume and have more protein than any other nut with levels

comparable to or better than serving of beans. After the peanut oil is extracted, the protein

content in the cake can reach 50 % (Zhao et al. 2011).

According the United States Department of Agriculture, 1.5 ounces of peanuts also

offers a good and excellent source of fiber and protein, at more than 10% and 20% respectively

of the Recommended Daily Allowance.

Health Benefits of Peanut

In 2003, the scientific evidence was strong enough for the Food and Drug Administration

to issue a Qualified Health Claim on Peanuts and Heart Disease: “Scientific evidence suggests

but does not prove that eating 1.5 ounces per day of most nuts, such as peanuts, as part of a diet

low in saturated fat and cholesterol may reduce the risk of heart disease (U.S. Food and Drug

Administration, 2003).

According to Kris-Etherton PM (2004), peanuts and peanut butter are full of nutrients.

Vitamins and minerals, including hard-to-get vitamin E, magnesium, and potassium, as well as,

bioactive components like resveratrol and phytosterols are packed into small peanut kernels,

making them a healthy and critical addition to your snacks and meals. Peanut eaters consume

more hard-to-get nutrients and have higher quality diets according to a study conducted by Penn

State

Ice Cream
 Ice cream is a complex frozen food system that contains proteins, crystallized fat and

water, air, minerals, additives, and sweeteners. Concerning the ice phase, the ice crystal texture is

strongly affected by the recrystallization phenomena, which depend principally on formulation

factors, on freezing process and on storage temperature conditions (Donhowe & Hartel, 1996).

Ice cream is frequently considered as a ‘fun food,’ which is undeserving consideration,

and even was considered as a ‘junk’ food. These depreciatory statements have affected industrial

development virtually from its inception. In reality, ice cream is a relatively well balanced,

wholesome, easily digestible, and delicious food. It is because ice cream is a nutritious element

of the diet that is frequently used as a meal component for hospital patients. The energy value

and nutrient content of ice cream depends upon the food value of the products from which it is

made. Ice cream contains about four times as much carbohydrates as milk. The milk products

that go into the ice cream mix convey the constituents of milk, but in different amounts

(Deosarkar, 2016).

Corvitto (2011) defined ice cream as a liquid mixture that turns into a paste after

simultaneously shaking and cooling” (Corvitto, 2011), although the definition of ice cream varies

from country to country due to differing regulations and traditions of composition (Clark,

2012, Goff and Hartel, 2013).

Usually most of the ice cream manufacture was made by experiential work in kitchens,

thought years of work and experience making it a handcrafted work, proving most of the

knowledge we have today.

In the ice cream mix that will become ice cream are so many elements of different nature

as sugars, fats, dairy, stabilizer, water, among others. And they all have to be correctly blended
and emulsified together so there is nothing left behind that may reduce the quality of the final

product. Making this possible considering the characteristics and behaviors of each ingredient

and the relationships between them is what is known as the balancing exercise. We can make it

stable and spreadable at negative temperature from −11 to −18 °C (standard ice cream serving

temperatures) (Corvitto, 2011).

Ice Cream Industry in the Philippines

The ice cream industry in the Philippines is composed of only a few ice cream companies

who supply ice cream and dairy products in the country. The proliferation of smaller companies

offering lower-priced branded products in the market has been snatching sales from major brands

of ice cream resulting the Philippine government to implement Ice Cream Deregulation Law (RA

8479-M) which is a policy to liberize and deregulates the ice cream industry in order to ensure a

truly competitive market under a regime of fair prices, adequate and continuous supply of

environmentally clean and high quality frozen products. To this end, the State shall promote and

encourage the entry of new participants in the ice cream product industry and introduce adequate

measures to ensure the attainment of these goals (Chan Robles Virtual Library ©1998-2006).

Sensory Acceptability Level of Ice Cream

Aikwad et al. (2012), conducted a study to ascertain the acceptability of ice cream by

using coconut powder at different levels. Ice cream was prepared using different levels of

coconut powder i.e. I1 (5%), I2 (7%), I3 (9%) and I4 (11%). The sample I2 was accepted and

appreciated due to its smooth and uniform texture with pleasant mouth feel. Addition of coconut
powder does not only enhance the flavor but also helped to increase melting resistance power of

ice cream.

Another study entitled Acceptability of Ice Cream Made with Processed Wheys and

Sodium Caseinate conducted by Parsons et al. (1985) was developed to determine the

acceptability of using dry sweet whey, whey protein concentrate, and sodium caseinate to replace

the nonfat dry milk in ice cream. Either whey protein concentrate, a blend of whey protein

concentrate and dry sweet whey, or a blend of dry sweet whey and sodium caseinate were used

to replace the milk solids-not-fat at 50 or 100 percent.

References
Food and Agriculture Organization (FAO). Year book. 2013. Available at: http //
www.fao.org/home.html. Accessed on: 5 Decembe 2018.

Suchoszek-Lukaniuk K, Jaromin A, Korycińska M, Kozubek A. (2011). Nuts and seeds in health

and disease prevention. Elsevier

Agricultural Resource Management Survey - U.S. Peanut Industry (2015) Retrieved from
https://www.nass.usda.gov/Surveys/Guide_to_NASS_Surveys/Ag_Resource_Management/AR
MS_2014_Peanuts_Highlights.pdf

The PEANUT Plant (February 2014), Department of Agriculture, Bureau of Plant Industry
Retrieved from bpi.da.gov.ph/bpi/images/Production_guide/pdf/PEANUT.pdf

Zhao G, Liu Y, Zhao M, Ren J, Yang B. (2011) Enzymatic hydrolysis and their effects on
conformational and functional properties of peanut protein isolate. Food Chem 127(4):1438–
1443

Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol,
Protein, and Amino Acids (Macronutrients) (2005). National Academy of Sciences. Institute of
Medicine. Food and Nutrition Board

US Food and Drug Administration. Qualified health claims: letter of enforcement discretion nuts
and coronary heart disease. (Docket No.02P-0505). July 2003.

Kris-Etherton PM, et al. Improved Diet Quality with Peanut Consumption. Journal of the
American College of Nutrition. 2004; 23(6): 660-668. Review peanut

Donhowe and Hartel, 1996, Recrystallization of ice in ice cream during controlled accelerated
storage, International Dairy Journal, 6 (11–12) (1996), pp. 1191-1208

Deosarkar S.S., et. Al., 2016, Ice Cream: Composition and Health Effects. In: Caballero, B.,
Finglas, P., and Toldrá, F. (eds.) The Encyclopedia of Food and Health vol. 3, pp. 385-390.
Oxford: Academic Press.

A. Corvitto, 2011, The secrets of ice cream = los secretos del helado ice cream without secrets =
El helado sin secretos (2“ ed.), Sant Cugat del Valles, Vilbo. Spain
Clark, 2012, The Science of Ice Cream, RSC publishing, London
Ice Cream and Frozen Desserts in the Philippines Chan Robles Virtual Library ©1998-2006,
Retrieved from https://www.euromonitor.com/ice-cream-and-frozen-desserts-in-the-
philippines/report.

Aikwad S. M., et al., (2012), Acceptability of Ice Cream Using Coconut Powder at Different
Levels, USA

Parsons, J.G., et al., (1985), Acceptability of Ice Cream Made with Processed Wheys and
Sodium Caseinate, USA.