Peanut butter was prepared from seven peanut varieties commonly grown in Henan province.The differences of physical and chemical properties,sensory quality and stability among different peanut butter samples were compared.Correlation analysis and principal component analysis were conducted to evaluate the comprehensive quality and processing suitability.The results showed that peanut butter prepared by Yuhua 37 had higher scores on color,flavor,taste,tissue state and mouthfeel,resulting in the highest fuzzy mathematical sensory evaluation score(10.47).It also had the lowest peroxide value,centrifugal and sedimentation oil extraction rate,resulting in the best stability.Correlation analysis showed that peanut butter with lower fat,higher protein and sugar contents was sweeter,stickier and less prone to precipitate oil,resulting in a higher sensory evaluation scores and a more stable system.Peanut butter prepared from high oleic acid varieties had lower initial peroxide value and better oxidative stability compared with that of normal oleic acid varieties.A comprehensive evaluation on the quality indicators of peanut butter by different varieties showed that Yuhua 37 was the most suitable variety for making peanut butter,followed by Yuhua 9719 and Yuanza 9102.The results provided a reference for the promotion and application of peanuts in Henan and the selection of cultivars for peanut butter processing.
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