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.
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Keywords: peanut, Peanut butter, texture, spreadability, oil content effect, peanut content effect, Jamaican peanut butter
How to Cite:
Ahmed, E. & Ali, T.,
(1986) “Textural Quality of Peanut Butter as Influenced by Peanut Seed and Oil Contents¹”,
Peanut Science 13(1),
31 Dec 1985
1Florida Agricultural Experiment Station Journal Series No. 6623. This publication was supported in part by the Peanut CRSP, USAID grant number DAN-4049 G-SS206500. Recommendations do not represent an official position or policy of USAID.