Vol. 9, Special Issue 2, Part D (2025)

Natural food preservatives have distinctive qualities, such as abundant in the nature, ability to be used in large doses, lack of toxicity to humans and lack of side effects. Peanut butter is a culinary ingredient or spread made with roasted peanuts. Peanut butter manufactured by using roasted kernels of peanuts. Peanut butter was prepared by using roasted peanuts, dextrose, sodium chloride, preservatives (chitosan, silicon dioxide and honey at different proportions). Based on sensory evaluation, control (without preservative) sample, peanut butter (Chitosan @ 1%), peanut butter (SiO2 @ 1%) and peanut butter (Chitosan @ 0.5%) + (SiO2 @ 0.5%) were selected for observation of oil accumulation on the surface of peanut butter for six months period. After six months the lowest oil accumulation was observed inpeanut butter (Chitosan @ 1%) sample. The selected sample i.e peanut butter (Chitosan @ 1%) sample was allowed for shelflife study for six months. During six months storage period, acid value (mg KOH/g) greater than before (from 0.24±0.05 mg KOH/g to 0.84±0.06 mg KOH/g). The protein percentage considerably decreased from 23±0.08% to 20±0.12% during six months storage period. Oil percentage in product was 50±0.15% and fibre was 6±0.23%. During six months storage period, the oil content gradually decreased from 50±0.15% to 34.3±0.62%. During six months storage period, the oil percentage more or less constant but slightly increased from 6±0.23% to 6.2±0.17%. The colour change were quantified by the Hunter L (whiteness/darkness), a (redness/greenness) and b (yellowness/blueness) system.