Development of Omega-3 Alpha-Linolenic Acid (ALA)-rich peanut based butter using plant seeds: Integration of flax, chia, and sesame seeds and assessment of its physicochemical and functional characteristics
Year: 2024
Type: article
Abstract: Peanut butter is globally renowned for its popularity, yet alternative plant seeds might offer superior nutritional and therapeutic benefits for developing plant seed-based butter. This study aimed to develop a peanut-based butter enriched with Flax (FS), Chia (CS), and Sesame Seeds (SS), evaluating its sensory, physicochemical, and therapeutic properties. Various seed ratios were tested, while the control comprised 100% peanut seed. Physicochemical parameters, radical scavenging, and phenolic activities were assessed using standard methods. A sensory evaluation by 30 semi-trained panelists on a 5-point hedonic scale identified the optimal ratio: 70% peanut, 15% FS, 10% CS, and 5% SS (T2). T2 exhibited significantly higher crude fiber (15.63±0.14%) and protein (24.20±0.10%), with lower fat (26.34±0.10%) and ash (1.32±0.36%) compared to the control. The addition of FS, CS, and SS significantly increased alpha-linolenic acid content, total phenolic content, and antioxidant activities (5.16 ± 0.06%, 2.66±0.09 GAE mg/g, and 42.96±0.78%) respectively. Texture attributes improved compared to the control (hardness: 11.01±0.03 g, cohesiveness: 0.11±0.02 g, adhesiveness: 1.1±0.17 mJ, and chewiness: 0.16 ±0.12 mJ). This investigation highlights the potential of formulating a spread based on peanuts, enriched with FS, CS, and SS. The resulting product not only exhibits appealing sensory attributes and texture but also demonstrates promise for enhanced functional properties.
Authors: A. S. Wardha, K. M. G. M. M. Kariyawasam
Institution: Uva Wellassa University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
Funder: Uva Wellassa University
OpenAlex ID: W4406000909