| dc.description.abstract | This research was aimed to know the effect of different kinds and
concentrations of dressing oil on the quality of peanut butter. This study was conducted
using factorial completely randomized design with two factors i.e: kinds of dressing oil
(M) i.e: peanut oil, soybean oil, coconut oil and palm oil and dressing oil concentrations
(K): 7.5 %, 10 %, 12.5 %, and 15 % in grinding process. Parameters analysed were
water content, fat content, ash content, stickiness, separation of the emulsion,
organoleptic values of colour, flavour, taste and texture.
The results showed that the different kinds of dressing oil had highly significant
effect on all parameters except the organoleptic value of texture which was not
significantly different. The concentration of dressing oil had highly significant effect on
all parameters except ash content and the organoleptic value of colour which were not
significantly different. The interaction of different kinds and concentrations of dressing
oil had highly significant effect on fat content, had significant effect on separation of the
emulsion and had no significant effect on water content, ash content, spread force,
organoleptic values of colour, flavour, taste and texture. Peanut oil with 7.5%
concentration gave the best quality of the peanut butter. | en_US |
