Chemical And Sensory Evaluation Of Peanut Butter

5 Chapters

52 Pages

6,643 Words

Food Science and Technology | Human Nutrition | Nutrition and Dietetics

The evaluation of peanut butter involves a comprehensive analysis of its chemical composition and sensory attributes, encompassing various facets of its quality. Chemically, peanut butter is scrutinized for its nutritional content, examining parameters such as fat composition, protein levels, and the presence of additives. The sensory evaluation, on the other hand, delves into the organoleptic aspects, including taste, aroma, texture, and color. Assessing the chemical makeup is essential for understanding the nutritional value, while the sensory evaluation captures the subjective experience of consuming peanut butter. These analyses play a crucial role in quality control and product development, ensuring that the peanut butter meets consumer expectations in terms of both health and sensory satisfaction.

ABSTRACT

Chemical and sensory evaluation of peanut butter using two varieties of peanut (arachis hypogea)
Two varieties of peanut (Arachis hypogea) used for peanut butter making are Valencia from Gombe in Northern part of Nigeria and Virginia from Ogoja in cross-River state of Nigeria. The peanut butter obtained was evaluated chemically and sensually to determine the variety that performed better. Proximate analyses were carried on the samples. The result of there analyses showed ash 5%, moisture 4.5%, and fat 40%. The properties evaluated include fixture, consistency. The organoleptic properties evaluated for are flavour. The Virginia (ogoya) variety is more acceptable than the Valencia (Gombe). This project has proved that peanut butter making is technically possible.

The Abstract of “Chemical And Sensory Evaluation Of Peanut Butter” ends here.

TABLE OF CONTENT

Title page
Approval page
Dedication
Acknowledgement
Abstract

CHAPTER ONE
1.0 Introduction 1
1.1 The objective study 2

CHAPTER TWO
2.0 Literature review
2.1 Origin and description of peanut
2.2 Harvesting and value of peanuts
2.3 Peanut in african diet
2.4 Peanut processing
2.5 Legal requirement of peanut butter
2.6 Uses and importance of peanut butter
2.7 Peanut production status
2.8 Peanut consumption status
2.9 Planting time of peanut
2.10 Growing areas in nigeria
2.11 Processing steps in peanut butter manufacture
2.12 Spoilage associated with peanut butter
2.13 Spoilage associated with peanuts
2.14 Chemical composition of peanut butter
2.15 How to maintain stability in peanut butter
2.16 Shelf – life of peanut butter
2.17 Measures to control the development of aflatoxin
2.18 Chemical evaluation of peanut butter
2.19 Composition of edible groundnut products
2.20 Sensory evaluation of peanut butter

CHAPTER THREE
3.0 Materials and methods
3.1 Equipment and apparatus
3.2 Ash content determination
3.3 Moisture content determination
3.4 Fat content determination
3.5 Method of preparation of peanut butter
3.6 Flow chart for manufacture of peanut butter

CHAPTER FOUR
4.0 Results And Discussion

CHAPTER FIVE
5.1 Conclusion And Recommendation

The ‘Table of Content” of “Chemical And Sensory Evaluation Of Peanut Butter” ends here. Scroll down to read Chapter One of this Chemical And Sensory Evaluation Of Peanut Butter work.

CHAPTER ONE

1.0 INTRODUCTION
Peanut butter is by far the most important product made from peanuts in the United States.
While there are several types of wild and cultivated kinds, the peanut (groundnut, earth – nut, monkey nut, goober, pinda, pinder, manilla nut) that we know is the fruit or pod of Arachis hypogea belonging to family of leguminous. The flowe is Horne above ground and after it withers the stalk elongates, bends down and forces the ovary under ground. The seed matures below the surface and the plart favour light sandy soil. When the seed matures the inner linning of the pods, or seed coat, changes from while to brownish. The entire plant, including most of the roots, is removed from the soil during harvesting. (wood root 1973).
In the manufacture of peanut butter, the nuts are roasted, cooled and ground along with salt and suger to a very smooth fexture and consistency. (muller 1988.)

1.1 THE OBJECTIVE OF STUDY
The aims of this research are to evaluate the chemical and sensory properties of peanut butter and the identify the best variety of groundnut for peanut butter manufacturing.

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