Textural Quality of Peanut Butter as Influenced by Peanut Seed and Oil Contents1

Abstract

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.