Published Paper Details:

The study of development of nutritious butter from peanut was undertaken considering its importance for human health. To increase the consumption of peanut butter flavors are added which enhances the test of peanut butter. The ingredients used to prepare flavored peanut butter are peanut, sugar, oil, flavors, essence. Three treatments were studied in which sugar content varied for 15gm, 25gm and 35gm. For each treatment three replications are considered. Laboratory tests performed to check the chemical composition of developed peanut butter. The replications were prepared and considered for chemical analysis. The ANOVA method is used to optimize the quality parameters of the treatments. The treatment T2 was found to be the best treatment in both sensory and laboratory treatments. In test, parameters like moisture, total ash, total fat, protein, acid value of fat, total carbohydrates, energy, reducing sugar, non-reducing sugar, total sugar and salt were calculated in Chocolate flavor 3.89%, 1.96%, 41.44%, 20.84%, 0.52%, 37.87%, 583.80kcal, 0.22%, 19.53%,18.34%, 0.34% respectively. And in Pineapple flavor 4.37%, 1.81%, 40.29%, 20.23%, 0.47%, 33.30%, 576.73kcal, 0.16%, 19.27%, 18.15%, 0.36% respectively.