PRODUCTION OF LOW-CALORIES PEANUT BUTTER AND STUDYING   ITS COMPOSITION AND ORGANOLEPTIC QUALITY

Sajet, A.S.; A. Abdul-Kareem, B.; Abed-Ali, R.T.

	PRODUCTION OF LOW-CALORIES PEANUT BUTTER AND STUDYING ITS COMPOSITION AND ORGANOLEPTIC QUALITY
IRAQ JOURNAL OF AGRICULTURE
Article 1, Volume 19, Issue 7, 2014, Pages 0-0
Authors
A.S. Sajet; B. A. Abdul-Kareem; R.T. Abed-Ali
Abstract
The effect of roasting time on the quality of peeled and unsalted peanut seeds treated with microwave heating for (3, 4, 5 and 7 minutes). Color and taste of roasted seeds for 5 minutes were the most suitable for roasting. Partially defatted peanut flour (PDPF) was prepared from the previously roasted seed and applied in the preparation of low-Calories peanut butter (LCPB) product contained 20, 25 and 30% oil. No significant difference was observed between treatment contained 30% oil treatment and control sample .However peanut butter contained 20 and 25% oil was preferable as compared to control sample regarding to hardness. Other properties characterized showed no significant differences between 20 and 25 % oil treatment compared to control sample. The effect of addition of Tehinah contained 60% sesame oil to (LCPB) on its shelf life was studied during storage at room temperature up to 12 weeks. The results showed that the peroxide value of (LCPB) at the end of storage were 1.28, 1.30, 1.35 mM Eq. /kg compared to the peroxide value of control sample 1.10 mM Eq. /kg. This indicated that (LCPB) which contained 25% oil with addition Tehinah was the most appropriate combination to achieve the object of this study for being the closest to the commercial control sample.

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