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Chemical Composition and Sensory Analysis of Peanut Butter from Indigenous Peanut Cultivars of Pakistan

Chemical Composition and Sensory Analysis of Peanut Butter from Indigenous Peanut Cultivars of Pakistan

Sahar Shibli1,2*, Farzana Siddique1, Saeeda Raza2, Zaheer Ahsan3 and Irum Raza4 

1Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Pakistan; 2Food Science and Product Development Institute, National Agriculture Research Center, Islamabad, Pakistan; 3Oil Quality Lab, Oilseeds lnstitute, National Agriculture Research Center, Islamabad, Pakistan; 4Social Sciences Research lnstitute, National Agriculture Research Center, Islamabad, Pakistan.

saharshibli@gmail.com  

Figure 1

Flow Chart for Peanut butter Preparation. 

Figure 2

Sensory Evaluation of Peanut Butter Samples. 

Table 1
Table 2

Pakistan Journal of Agricultural Research

June

Vol. 32, Iss. 2, Pages 218-415

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