Fabrication and optimisation of cashew nut butter from different vegetable oils
Background: One of the significant problems with peanut butter is oil separation when the product is opened after some time. The selection of vegetable oil, which acts as a stabi-liser, plays a significant role in nut butter's textural and sensory quality. Objective: This study aimed to optimis...
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| Format: | Article |
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Bentham Science Publishers
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/107922/ |
| _version_ | 1848865025212547072 |
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| author | Mohammed, Nameer Khairullah Badrol Hisam, Nurul Afikah Meor Hussin, Anis Shobirin |
| author_facet | Mohammed, Nameer Khairullah Badrol Hisam, Nurul Afikah Meor Hussin, Anis Shobirin |
| author_sort | Mohammed, Nameer Khairullah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Background: One of the significant problems with peanut butter is oil separation when the product is opened after some time. The selection of vegetable oil, which acts as a stabi-liser, plays a significant role in nut butter's textural and sensory quality. Objective: This study aimed to optimise the formulation of cashew nut butter using response surface methodology (RSM). Four different vegetable oils, namely olive oil, virgin coconut oil, soybean oil and palm oil, were used to select efficient vegetable oil based on its effect on the physicochemical characteristics and sensory evaluation of cashew nut butter. Methods: Thirteen formulations of cashew nut butter from RSM were produced to determine the optimum amount of selected oil (olive oil) and honey. Results: Cashew nut butter stabilised with olive oil showed the best and similar values to commercial peanut butter with the lowest oil separation 3.91% and lower values of texture data of firmness (85.8 g), shear work (87.8 g.sec), stickiness (-27.44 g) and work of adhesion (-36.07 g.sec). The recommended volumes of olive oil and honey for cashew nut butter production were 1.29% and 6.16%, respectively. Consumers favor cashew nut butter, according to sensory analy-sis' overall acceptance. In terms of nutritional quality, cashew nut butter contains a high amount of fat (47.25%), followed by carbohydrates (24.51%) and protein (16.4%). Conclusion: The type of oil showed significant effects on the stability and spreadability of the produced cashew nut butter. |
| first_indexed | 2025-11-15T13:58:08Z |
| format | Article |
| id | upm-107922 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:58:08Z |
| publishDate | 2023 |
| publisher | Bentham Science Publishers |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1079222025-03-05T01:08:59Z http://psasir.upm.edu.my/id/eprint/107922/ Fabrication and optimisation of cashew nut butter from different vegetable oils Mohammed, Nameer Khairullah Badrol Hisam, Nurul Afikah Meor Hussin, Anis Shobirin Background: One of the significant problems with peanut butter is oil separation when the product is opened after some time. The selection of vegetable oil, which acts as a stabi-liser, plays a significant role in nut butter's textural and sensory quality. Objective: This study aimed to optimise the formulation of cashew nut butter using response surface methodology (RSM). Four different vegetable oils, namely olive oil, virgin coconut oil, soybean oil and palm oil, were used to select efficient vegetable oil based on its effect on the physicochemical characteristics and sensory evaluation of cashew nut butter. Methods: Thirteen formulations of cashew nut butter from RSM were produced to determine the optimum amount of selected oil (olive oil) and honey. Results: Cashew nut butter stabilised with olive oil showed the best and similar values to commercial peanut butter with the lowest oil separation 3.91% and lower values of texture data of firmness (85.8 g), shear work (87.8 g.sec), stickiness (-27.44 g) and work of adhesion (-36.07 g.sec). The recommended volumes of olive oil and honey for cashew nut butter production were 1.29% and 6.16%, respectively. Consumers favor cashew nut butter, according to sensory analy-sis' overall acceptance. In terms of nutritional quality, cashew nut butter contains a high amount of fat (47.25%), followed by carbohydrates (24.51%) and protein (16.4%). Conclusion: The type of oil showed significant effects on the stability and spreadability of the produced cashew nut butter. Bentham Science Publishers 2023 Article PeerReviewed Mohammed, Nameer Khairullah and Badrol Hisam, Nurul Afikah and Meor Hussin, Anis Shobirin (2023) Fabrication and optimisation of cashew nut butter from different vegetable oils. Recent Advances in Food, Nutrition and Agriculture, 14 (1). pp. 49-56. ISSN 1876-1429; eISSN: 2772-5758 https://www.eurekaselect.com/article/127805 10.2174/2772574x14666221124115139 |
| spellingShingle | Mohammed, Nameer Khairullah Badrol Hisam, Nurul Afikah Meor Hussin, Anis Shobirin Fabrication and optimisation of cashew nut butter from different vegetable oils |
| title | Fabrication and optimisation of cashew nut butter from different vegetable oils |
| title_full | Fabrication and optimisation of cashew nut butter from different vegetable oils |
| title_fullStr | Fabrication and optimisation of cashew nut butter from different vegetable oils |
| title_full_unstemmed | Fabrication and optimisation of cashew nut butter from different vegetable oils |
| title_short | Fabrication and optimisation of cashew nut butter from different vegetable oils |
| title_sort | fabrication and optimisation of cashew nut butter from different vegetable oils |
| url | http://psasir.upm.edu.my/id/eprint/107922/ http://psasir.upm.edu.my/id/eprint/107922/ http://psasir.upm.edu.my/id/eprint/107922/ |