Investigation Of The Effect Of Apricot Fibre Addition On The Chemical And Sensory Properties Of Peanut Butter

In this study, the effect of different ratios of apricot fibre (0%, 1%, 2%, 4%, 8% and 16%) on the chemical and sensory properties of peanut butter was investigated. When the results of chemical analysis of apricot fibre added peanut butter were evaluated, total acidity, pH and total phenol compounds increased as the amount of apricot fibre increased, while dry matter and protein values decreased (p<0.05). As a result of sensory evaluation, the difference between the peanut butters in terms of structure, taste, colour and general taste level was found to be significant (p<0.05) and peanut butter containing 4% apricot fibre received the highest score. As a result, the production of peanut butter containing 4% apricot fibre can be recommended.