Influence of peanut material characteristics on peanut butter quality

In order to study the quality and processing character of different varieties peanuts, providing the basis for application of peanut, and screening the suitableones for peanut butters processing, 18 peanut samples werecollected-fromthe productionareas in China. After analyzing the material characteristics of the peanut samples, peanut butter were made andstudied sensory characters, the chemical of compositions and stability then the correlations amongtheindexes of peanut and peanut butter quality were studied. It is provedthat, peanut quality were significantly different among different varieties, the ratio of oleic acid/linoleic acid is the largest difference, the coefficient of variation is up to 150.95%, the high-oleic peanut has the highest value (19.82) among all the peanut varieties. Different varieties of peanut butter, sensory acceptability of difference is the lowest (coefficient of variation was 9.98%), but the stability of differences is the biggest, peroxide value of coefficient of variation is 93.64%, the lowest value of varieties is 13-2 (0.004 g/100 g). There-suits of correlation analysis revealed that the hardness and viscosity of the peanut butter was mainly determined by the crude fat and sugar content of peanut (r=0.661**, r=0.582*, r=-0.692**, r=-0.581*). Accordingtothe principal component analysis and cluster analysis available; Jihuatian No.1, follow by huayu22 (Shandong), 13-2 were screened to be the suitable cultivates for peanut butter. © 2016, Editorial Office of Journal of CIFST. All right reserved.