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Wardha AS, and Kariyawasam KMGMM*
Department of Biosystems Technology, Faculty of Technological Studies, Uva Wellassa University, Badulla, 90000, Sri Lanka
Abstract
Peanut butter is globally renowned for its popularity, yet alternative plant seeds might
offer superior nutritional and therapeutic benefits for developing plant seed-based butter. This study aimed
to develop a peanut-based butter enriched with Flax (FS), Chia (CS), and Sesame Seeds (SS), evaluating its sensory,
physicochemical, and therapeutic properties. Various seed ratios were tested, while the control comprised 100% peanut
seed. Physicochemical parameters, radical scavenging, and phenolic activities were assessed using standard methods.
A sensory evaluation by 30 semi-trained panelists on a 5-point hedonic scale identified the optimal ratio: 70% peanut,
15% FS, 10% CS, and 5% SS (T2). T2 exhibited significantly higher crude fiber (15.63±0.14%) and protein (24.20±0.10%),
with lower fat (26.34±0.10%) and ash (1.32±0.36%) compared to the control. The addition of FS, CS, and SS significantly
increased alpha-linolenic acid content, total phenolic content, and antioxidant activities (5.16 ± 0.06%, 2.66±0.09 GAE mg/g,
and 42.96±0.78%) respectively. Texture attributes improved compared to the control (hardness: 11.01±0.03 g, cohesiveness: 0.11±0.02 g,
adhesiveness: 1.1±0.17 mJ, and chewiness: 0.16 ±0.12 mJ). This investigation highlights the potential of formulating a spread based on
peanuts, enriched with FS, CS, and SS. The resulting product not only exhibits appealing sensory attributes and texture but also
demonstrates promise for enhanced functional properties.
Keywords:
Alpha linoleic acid content, antioxidant activity, functional foods, peanut-based spread, phenolic content
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