Sensory and physical properties of peanut butter treated with palm oil and hydrogenated vegetable oil to prevent oil separation

Sensory properties of peanut butters stabilized with 0%, 1.5%, 2.0%, and 2.5% palm oil (PO) and hydrogenated vegetable oil (HVO) and stored for 153 d at 0, 21,30, and 45 degrees C were determined. Oxidized flavor in unstabilized peanut butter (UPB) and PO was compared with HVO to determine shelf-life. Shelf-life of UPB stored at 21, 30, and 45 OC was 75 d. Peanut butter with 2.5% palm oil had a shelf-life of 113 d. Regression analysis indicated a linear association for the attributes graininess, hardness, oiliness, mouthdryness, and spreadability with day, treatment, and temperature. No linear relationships existed between stickiness, adhesiveness, and gumminess and day, temperature, and levels of PO.