Improvement of functional properties of peanut butter by adding apricot fiber

In this study, the effect of the addition of different ratios of apricot fiber (0%, 1%, 2%, 4%, 8% and 16%) on the rheological, chemical and sensory properties of peanut butters was investigated. When the chemical analysis results of the peanut butters with apricot fiber were evaluated, as the amount of apricot fiber increased, the total acidity, pH and total phenol compounds increased, while the dry matter and protein values decreased (p<0.05). As the amount of apricot fiber increased, the amount of Fe and Ca in the peanut butter increased, while the amount of K and Mg decreased (p<0.05). In terms of rheological properties, peanut butters showed non-Newtonian flow behavior and the results were expressed by the Ostwald de Waele model. As a result of the sensory evaluation, the difference between peanut butters in terms of texture, taste, color and general appreciation level was found to be significant (p<0.05) and peanut butter containing 4% apricot fiber got the highest score. As a result, production of peanut butter containing 4% apricot fiber can be recommended.