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Investigation Of The Effect Of Apricot Fibre Addition On The Chemical And Sensory Properties Of Peanut Butter

Year: 2024

Type: article

Abstract: In this study, the effect of different ratios of apricot fibre (0%, 1%, 2%, 4%, 8% and 16%) on the chemical and sensory properties of peanut butter was investigated. When the results of chemical analysis of apricot fibre added peanut butter were evaluated, total acidity, pH and total phenol compounds increased as the amount of apricot fibre increased, while dry matter and protein values decreased (p<0.05). As a result of sensory evaluation, the difference between the peanut butters in terms of structure, taste, colour and general taste level was found to be significant (p<0.05) and peanut butter containing 4% apricot fibre received the highest score. As a result, the production of peanut butter containing 4% apricot fibre can be recommended.

Source: Çukurova Üniversitesi Ziraat Fakültesi dergisi/Çukurova tarım ve gıda bilimleri dergisi :/Çukurova tarım ve gıda bilimleri dergisi

DOI: 10.36846/cjafs.2024.171

Author: Adnan Bozdoğan

Institution: Osmaniye Korkut Ata University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4405919219

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