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.