ROASTED PEANUTS AND PEANUT BUTTER QUALITY ARE AFFECTED BY SUPERCRITICAL-FLUID EXTRACTION

Roasted peanuts were extracted using supercritical CO2 (413.6 bar, 50- 60 degrees C for 0, 2 or 4 hr). Peanuts were evaluated for shatter, tr istimulus color, shear-compression force, moisture, lipid content, and sensory attributes. Extracted nuts were prepared into peanut butter a nd evaluated for color, relative torque resistance ratio, and sensory attributes. Lipid content decreased from 51.6 to 40.6% during 4 hr ext raction. SFE increased shatter, shear-compression force, and Hunter L- value, but decreased hue angle, roasted aroma intensity, moistness of mass, fracturability, and roasted flavor intensity of peanuts. SFE inc reased the relative torque resistance ratio, and adhesiveness of peanu t butter but had little effect upon flavor. SFE may be useful to reduc e peanut contaminants and lipids to produce value-added peanut product s.