Selection of groundnut variety for making a good quality peanut butter
Flavor and compositional quality are the ultimate criterion of the desirability of any food product. The nutritive value of any peanut product is closely associated with the fatty acid composition of its oil content, which influences its quality. Peanut butter was prepared using seven groundnut varieties commonly grown in major groundnut producing states of India. The flavor and compositional quality were determined using the standard procedures. The color code to the butter preparation was assigned by visually comparing the color of the butter with those given in the handbook of standard colors. On the basis of a combined evaluation, it could be recommended that the groundnut variety Somnath is the best-suited variety for producing peanut butter amongst the selected varieties.
KeywordsPeanut butter Groundnut variety Flavor Texture Quality
The authors gratefully acknowledge the support rendered by the Directorate of Groundnut Research (ICAR), Junagadh (Gujarat) for providing pods of selected groundnut varieties.
- Ahmed EM, Young CT (1982) Composition, quality and flavor of groundnut. In: Pattee HE, Young CT (eds) Peanut science and technology. American Peanut Research and Education Society, Texas, pp 655–688Google Scholar
- Desai BB, Kotecha PM, Salunkhe DK (1999) Science and technology of groundnut: biology, production, processing and utilization. Naya Prokash, Calcutta, p 677Google Scholar
- Kornerup A, Wanscher JH (1978) Methuen handbook of color, 3rd edn. Eyre Ethuen Ltd., London, p 252Google Scholar
- Ranganna S (1986) Handbook of analysis and quality control for fruit and vegetable products, 2nd edn. Tata McGraw Hill Publishing Company Limited, New Delhi, pp 594-645Google Scholar
- Salunkhe DK, Chavan JK, Adsule RN, Kadam SS (1992) World oilseeds: chemistry, technology and utilization. Van Nostrand, Reinhold, New York, pp 140–196Google Scholar
- Sanders TH (2003) Peanut. In: Encyclopedia of food sciences and nutrition, Academic press, Amsterdam, pp 4420–4427Google Scholar
- St. Angelo AJ, Mann GE (1973) Peanut proteins. In: Peanut culture and uses. Stone Printing Co., Raonoke, USA, pp 559–592Google Scholar
- Tressler DK, Woodroof JG (1983) Food products formulary – fruit, vegetable and nut products. AVI Publishing Co., WestportGoogle Scholar