Influence of Peanut Varieties on the Sensory Quality of Peanut Butter
Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut cultivars. Most of these breed improvement programs have been targeting attributes that involve peanut growth, productivity, drought and disease tolerance, and oil qua...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/21/3499 |
| _version_ | 1797468297363456000 |
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| author | Tapiwa Reward Sithole Yu-Xiang Ma Zhao Qin Hua-Min Liu Xue-De Wang |
| author_facet | Tapiwa Reward Sithole Yu-Xiang Ma Zhao Qin Hua-Min Liu Xue-De Wang |
| author_sort | Tapiwa Reward Sithole |
| collection | DOAJ |
| description | Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut cultivars. Most of these breed improvement programs have been targeting attributes that involve peanut growth, productivity, drought and disease tolerance, and oil quality and content, with only a few articles focusing directly on improvements in peanut butter organoleptic qualities. There are numerous peanut cultivars on the market today, with widely differing chemical compositions and metabolite profiles, about which little is known concerning their suitability for making peanut butter. In this review, we detail how the numerous peanut varieties on the market today, with their genetically conferred physiochemical attributes, can significantly affect the sensory quality attributes of peanut butter, even in peanut butter processing lines with optimized processes. If other peanut butter processing parameters are held constant, variations in the chemical composition and metabolite profiles of peanuts have a significant impact on peanut butter color, flavor, texture, storage stability, shelf life, and overall product acceptance by consumers. Further research on breeding programs for peanut varieties that are specifically tailored for peanut butter production, and even more comprehensive research on the synergetic relationship between peanut chemical composition and peanut butter organoleptic quality, are still required. |
| first_indexed | 2024-03-09T19:04:28Z |
| format | Article |
| id | doaj.art-60a22f4842264e67bea23142342e5d3d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:04:28Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-60a22f4842264e67bea23142342e5d3d2023-11-24T04:41:46ZengMDPI AGFoods2304-81582022-11-011121349910.3390/foods11213499Influence of Peanut Varieties on the Sensory Quality of Peanut ButterTapiwa Reward Sithole0Yu-Xiang Ma1Zhao Qin2Hua-Min Liu3Xue-De Wang4College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaOver the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut cultivars. Most of these breed improvement programs have been targeting attributes that involve peanut growth, productivity, drought and disease tolerance, and oil quality and content, with only a few articles focusing directly on improvements in peanut butter organoleptic qualities. There are numerous peanut cultivars on the market today, with widely differing chemical compositions and metabolite profiles, about which little is known concerning their suitability for making peanut butter. In this review, we detail how the numerous peanut varieties on the market today, with their genetically conferred physiochemical attributes, can significantly affect the sensory quality attributes of peanut butter, even in peanut butter processing lines with optimized processes. If other peanut butter processing parameters are held constant, variations in the chemical composition and metabolite profiles of peanuts have a significant impact on peanut butter color, flavor, texture, storage stability, shelf life, and overall product acceptance by consumers. Further research on breeding programs for peanut varieties that are specifically tailored for peanut butter production, and even more comprehensive research on the synergetic relationship between peanut chemical composition and peanut butter organoleptic quality, are still required.https://www.mdpi.com/2304-8158/11/21/3499peanut varietiespeanut butterpeanut butter sensory quality |
| spellingShingle | Tapiwa Reward Sithole Yu-Xiang Ma Zhao Qin Hua-Min Liu Xue-De Wang Influence of Peanut Varieties on the Sensory Quality of Peanut Butter Foods peanut varieties peanut butter peanut butter sensory quality |
| title | Influence of Peanut Varieties on the Sensory Quality of Peanut Butter |
| title_full | Influence of Peanut Varieties on the Sensory Quality of Peanut Butter |
| title_fullStr | Influence of Peanut Varieties on the Sensory Quality of Peanut Butter |
| title_full_unstemmed | Influence of Peanut Varieties on the Sensory Quality of Peanut Butter |
| title_short | Influence of Peanut Varieties on the Sensory Quality of Peanut Butter |
| title_sort | influence of peanut varieties on the sensory quality of peanut butter |
| topic | peanut varieties peanut butter peanut butter sensory quality |
| url | https://www.mdpi.com/2304-8158/11/21/3499 |
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