pnut pnut Peanut Science 0095-3679 0095-3679 American Peanut Research and Education Society 10.3146/i0095-3679-13-1-6 Articles Textural Quality of Peanut Butter as Influenced by Peanut Seed and Oil Contents1 E. M. Ahmed and Theresa Ali 2 Professor, Department of Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611 and Instructor, Department of Chemistry, Couva, Trinidad, West Indies

1Florida Agricultural Experiment Station Journal Series No. 6623. This publication was supported in part by the Peanut CRSP, USAID grant number DAN-4049 G-SS–2065–00. Recommendations do not represent an official position or policy of USAID.

 1 1986 13 1 18 20 28 3 1986 American Peanut Research and Education Society 1986 American Peanut Research and Education Society Abstract

Oil content, peanut seed content and the interaction of both factors significantly influenced the textural quality of peanut butter. Spreadability as measured by sensory methodology as well as instrumental measures indicated better quality as percent oil increased from 40 to 50% and peanut seed content increased from 90 to 95%. The higher peanut seed content had a significant improvement on the spreadability of the butter containing 40% oil with no influence for the 50% oil sample. The reverse was true for all adhesiveness measurements. Jamaican peanut butter exhibited textural qualities similar to the butter containing 40% oil.

 Key Words Peanut; , peanut butter; , texture; , spreadability; , oil content effect; , peanut content effect; , Jamaican peanut butter