Investigation of the effect of honey addition on the rheological properties of peanut butter

In this study, the effects of adding different amounts of honey (Pine honey (ÇB), Chestnut honey (KB) and Plateau honey (YB)) (2.5%, 5% and 10%) to peanut butters on the rheological and sensory properties of peanut butters were investigated. The flow properties of the butters showed non-Newtonian flow behavior in terms of rheological properties and the results were expressed with the Herschel-Bulkley model. The addition of honey increased the viscosity of peanut butters. The highest viscosity increase was in the butters to which ÇB was added, followed by the butters to which YB and KB were added, respectively. The panelists scored the peanut butters according to the criteria of oiliness, fluidity, texture, stickiness, taste, color and general appreciation. The sample most liked by the panelists was the sample with 5% ÇB added. As a result, the production of peanut butter with 5% ÇB added can be recommended..