EVALUATION OF PEANUT VARIETIES FOR BUTTER PRODUCTION
Loading...
Date
2021-09-07
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Four popular peanut varieties namely TAG24, Kadiri-6 (K6), Kadiri-9 (K9), and
Kadiri-Harithandra (KH) were chosen to evaluate for their suitability in order to
produce quality peanut butter. The triplicated samples of each peanut variety were collected from source immediately after harvesting. The samples were dried to the safe storage moisture content and used in the experiments as and when needed. The physical properties such as size, shape, bulk density, true density, and 100 pods/kernels mass were determined following the standard procedures. The average GMD values of peanut
pods ranged from 14.91 mm (K9) to 16.61 (KH).The average sphericity values of
peanut pods in this study ranged from 0.56 to 0.63. The K6 variety has the minimum sphericity value of 0.56, whereas the K9 & KH have the maximum value of 0.63.The average 100 pods weight ranged from 98.42 g (K9) to 112.76 g (K6). The 100 pods mass of whole pods for four different varieties are significantly different. The bulk
density of peanut pods ranged from 232.7 kg/m3 (K9) to 289.0 kg/m3 (K6). The bulk density values of peanut pods are different for different varieties. The porosity values for peanut pods varied from 37.89% (KH) to 47.32% (TAG 24). Whereas for kernels,
the highest GMD value of 10.57 mm was recorded for the KH variety and the lowest GMD value of 9.3 mm was found for the K6 variety. Peanut kernels of K9 variety has higher sphericity value of 0.78 and K6 has the lower sphericity value of 0.71 among all the four peanut varieties. The average 100 kernels mass ranged from 46.23 g (TAG 24) to 56.34 g (K9).The bulk density of peanut kernels ranged from 583.4 kg/m3(K9) to 611.9 kg/m3 (K6). However, the bulk density values of peanut kernels are not significantly different for different varieties. The true density values of peanut kernels ranged from 1020.4 kg/m3 (K6) to 1052.0 kg/m3 (TAG 24). The porosity values for
peanut kernels are ranged from 40.06% (K6) to 43.64% (TAG 24), however they are not significantly different.
xiii
Proximate composition namely moisture content, ash content, protein content, and oil content of peanut kernels of four chosen varieties was determined. The maximum initial moisture contents of peanut pods that were used in the experimentation was 8.08% d.b. Among all the varieties, KH variety had the lowest ash content of 2.18
followed by K9, TAG 24, and K6 varieties. The protein content of kernels of peanut varieties varied between 15.54% for KH and 22.57% for TAG 24. The oil content of selected peanut varieties was varied between 45.36% (K9) to 48.22% (KH).
Mass of kernel’s skins and colour values of kernels before and after roasting were determined. Peanut skins mass per kg of kernels ranged from 28.22 g (K6) to 34.37 g (KH) for the studied peanut varieties. The total difference in the colour (ΔE)
with reference to the unroasted kernels and after roasting was calculated, whose value
ranged from 3.18 (K9) to 10.54 (TAG 24).
The peanut butter was produced following the standard preparation method. The quality of the peanut butter was evaluated through instrumental and sensory methods.
Instrumental parameters such as colour, viscosity, and textural parameters (adhesiveness and firmness) for four peanut butter during storage from zeroth day to 28th day were measured. KH has the highest viscosity values and the K9 has the lowest. TAG 24 and K6 have the similar viscosity values. The viscosity values of peanut butter of all the varieties did not change during the storage from zeroth day to the 28thday.
Viscosity values of peanut butter were found to be dependent on the peanut variety, but
no change in the values during the storage period. The force of adhesiveness was significantly different for the peanut butters prepared from the selected varieties of
groundnut. The butter prepared from TAG 24 variety of groundnut recorded the lowest adhesive force required for cone penetration and withdrawal when compared with the butter prepared from K6, K9 and KH varieties of groundnut. Darkening of peanut butter was observed as a function of day with significant decreases in L-values (lightness)
being observed after 28 days. Among all the varieties, K9 exhibited the highest L*
value, followed by TAG 24, KH, and K6. Among the four selected peanut varieties, TAG 24 and KH scored almost equal considering all the scores from zeroth day to 28th
day of testing, followed by K6 and K9. The sensory scores were in accordance with the measured instrumental parameters. From the above results, it can be derived that the TAG 24 and KH are the better performers among the four studied varieties with respective to their suitability for peanut butter production. Between the TAG 24 and
KH, KH has exhibited the highest viscosity values than that of the TAG 24 which is not desirable. Hence, the best out of the best in terms of suitability for peanut butter production from the present study is TAG 24.
Keywords: Peanuts, Physical properties, Proximate composition, Peanut butter, Quality parameters, Sensory evaluation and storage studies.
Description
EVALUATION OF PEANUT VARIETIES
FOR BUTTER PRODUCTION