Processing of Egg White Pastries (Macaroon) by Using Peanut and Cashew Nut Powder as Almond Powder Replacement

Main Article Content

อธิป บุญศิริวิทย์ Athip Boonsiriwit
นภัทร ศรีวะรมย์ Napat Sriwarom


Macaroon is one type of baking goods, typically made from ground almond, sugar and egg whites. The almond powder is imported product that made its’ price is higher than local products. This research aim to develop macaroon by replacing almond powder with peanut powder and Cashew nut powder which both are Thailand’s local ingredients. This study varied the ratio of replacing between almond powder : peanut powder and almond powder : Cashew nut powder to 6 levels; 90:10, 70:30, 50:50, 30:70, 10:90  and 0:100 respectively. Thirty untrained consumers were used to evaluate the difference of macaroon which replaced almond powder with peanut powder and Cashew nut powder, by using difference from control method. The data was analyzed by rank sum test method at the 95% confidence level. The result shown that peanut powder cannot substitute almond powder at any ratios because its’ flavor is too specific. In contrast, Cashew nut powder can substitute almond powder in every ratios except at almond powder: Cashew nut powder was 0:100. The moisture content of products were between 17.27±1.73% to 23.28±1.6%

Article Details

How to Cite
Athip Boonsiriwit อ. บ., & Napat Sriwarom น. ศ. (2018). Processing of Egg White Pastries (Macaroon) by Using Peanut and Cashew Nut Powder as Almond Powder Replacement. Dusit Thani College Journal, 12(2), 182–192. Retrieved from
Academic Article


Bailey, L.H. & Bailey, E.Z. (1976). Hortus third: A concise dictionary of plants cultivated in the
United States and Canada. Macmillan, New York..
Chaouali N, Gana I, Dorra A, Khelifi F, Nouioui A, Masri W, Belwaer I, Ghorbel H, Hedhili (2013).
A . "Potential Toxic Levels of Cyanide in Almonds (Prunus amygdalus), Apricot Kernels (Prunus armeniaca), and Almond Syrup. Toxicology 13 (2013): 1 - 6.
Gradziel, T.M. (2011). "Origin and dissemination of Almonds". In J. Janick. Horticultural Reviews, Volume 38. Wiley-Blackwell.
Lee, C. M., & Resurreccion, A. V. A. (2006). Predicting sensory attribute intensities and consumer acceptance of stored roasted peanuts using instrumental measurements. Journal of Food Quality, 29(4), (2006): 319 - 338.
Licciardello F., Frisullo P., Laverse J., Muratore G. & Nobile M.D. (2012). Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues. Journal of Food Engineering 108 : 453 - 462.
Lykomitros D., Fogliano V. & Capuano E. (2016). Flavor of roasted peanuts (Arachis hypogaea) - Part II: Correlation of volatile compounds to sensory characteristics. Food Research International 89, 870 - 881.
Mexis S.F. & Kontominas M.G. (2009). Effect of g-irradiation on the physicochemical and sensory properties of Cashew nut nuts (Anacardium occidentale L.) LWT - Food Science and Technology 42, 1501 - 1507.
Morton, Julia F.(1987). Cashew nut apple, Anacardium occidentale L. Fruits of warm climates. Center for New Crops & Plant Products, Department of Horticulture and Landscape Architecture, Purdue University, W. Lafayette, IN. : 239 - 240.
Ogunwolu, S.O., Henshaw, F.O., Mock, H.P., Awonorin, S.O. & Santros, (2009). A. Functional properties of protein concentrates and isolates produced from Cashew nut (Anacardium occidentale L.) nut. Food Chemistry. 115, 852 - 858.
Plancken, I., Loey, A., & Hendrickx, M. (2007). Foaming properties of egg white proteins affected by heat or high pressure treatment. Journal of Food Engineering.78 : 1410 - 1426.
Raikos, V., Campbell, L., & Euston, S. (2007). Effect of sucrose and sodium chloride on foaming properties of egg white proteins. Food Research International. 40 : 347 - 355.
USDA. (1 January 2017). United States Department of Agriculture. National Nutrient Database for Standard Reference Release. (Online). Retrieved from:
Woodroof, J.G. Peanut. (1983). Production Processing Products. New York: The AVI Publishing.
Wu A. (2012). Optimizing sugar ratios for macaroon taste and structure. Food Science 1: 1 - 12.