Quality characteristics analysis of different varieties of peanut butter

In order to study the quality and processing property of peanut butter among different cultivars,providing the basis for application of peanut,and screening the suitable ones for peanut butter processing. The six peanut samples were collected from the major production areas in China. After analyzing peanut butter the sensory evaluation,compositions and stability,and the correlations among the indexes of peanut butter quality were studied.It was proved that,peanut butter quality was significantly different among different varieties. In the 6samples of peanut butter,shanhua NO.9 got the highest score( 7.53 points) in the sensory evaluation. Nutritional quality of the fat and protein average content of 48.75% and 24.58% respectively,little differences between varieties; the stability value differences has reached a bigger value,which the peroxide value coefficient of variation was the highest( 73.64%),and the varieties of the minimum stability value differences was silihong.The results of correlation analysis revealed that the hardness and viscosity was very significant positives correlated( r = 0.982); and the correlation between L*and C*,H were also significant( r =- 0.921,r = 0.996). According to the sensory evaluation,the compositions and stability,silihong were screened to be the suitable cultivars for peanut butter making,The sensory score was 6.30 points; the L*of color was 50.61; the hardness and viscosity were respectively138.53 g and 97.91 g; the content of protein and fat were 27.29% and 48.19%; the peroxide value and acid was the lowest,and the value was respectively 0.004 g /100 g and 0.17 gKOH/ g.