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

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

**Sahar Shibli^1,2*, Farzana Siddique¹, Saeeda Raza², Zaheer Ahsan³ and Irum Raza⁴**

Author Affiliations

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.

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Figure 1

Flow Chart for Peanut butter Preparation.

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Figure 2

Sensory Evaluation of Peanut Butter Samples.

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Table 1

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Table 2

This Issue

March 2019

Vol. 32, Iss. 1, Pages 1-217

Pakistan Journal of Agricultural Research

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