AUTHOR=Sithole Tapiwa Reward , Ma Yu-Xiang , Qin Zhao , Wang Xue-De , Liu Hua-Min 

TITLE=A comparative analysis of the nutritional and physicochemical properties of peanut butter paste produced from raw, roasted, and boiled peanuts

JOURNAL=Frontiers in Food Science and Technology

VOLUME=Volume 5 - 2025

YEAR=2025

URL=https://www.frontiersin.org/journals/food-science-and-technology/articles/10.3389/frfst.2025.1642316

DOI=10.3389/frfst.2025.1642316

ISSN=2674-1121

ABSTRACT=IntroductionIn light of lifestyle changes and rising health concerns, there is a growing emphasis on reevaluating food processing and preparation techniques to enhance nutritional quality and safety, prioritizing simplicity and minimal processing.MethodThis research evaluated the impact of two thermal processing techniques, boiling and roasting, on peanut butter’s macronutrient composition, color, texture, structure, and volatile component profile. Three samples of peanut butter were prepared: the first from peanuts that were boiled, dried, and ground to a paste (BPS1, 99 °C for 75 min, 1:3 v/v peanut to water ratio); the second from raw blanched peanuts (RPS2); and the third from conventional dry oven roasted peanuts (CPS3, 147 °C for 45 min).ResultsProximate analysis indicated no significant differences (p > 0.05) in the nutritional composition among the three samples (BPS1, RPS2, and CPS3), except for specific amino acid variations. Significant differences were noted in peroxide and acid values, color, particle size, texture, structure, and volatile compound composition (p < 0.05). The composition of volatile components varied significantly; BPS1 exhibited a predominance of methyl ester variants (17.6%), RPS2 showed the highest concentration of 1-hexanol (22.2%), and CPS3 was characterized by a dominance of pyrazines, particularly 2,5-dimethyl pyrazine (15.6%).DiscussionsThe observed differences in volatile composition and minor variations in amino acids indicate distinct reaction pathways for roasting, specifically, Maillard reactions. At the same time, flavor development in boiled peanuts may involve a mechanism that has yet to be fully understood. The cooking method did not significantly change the macronutrient composition; however, the observed structural and textural changes may indicate notable differences in subsequent processing, digestibility, and nutrient bioavailability in the digested chyme. This highlights the importance of specific processing and food preparation protocols on food’s nutritional quality and safety characteristics.