JOURNAL OF IQRO – ЖУРНАЛ ИҚРО – IQRO JURNALI – volume 14, issue 02, 2025
ISSN: 2181-4341, IMPACT FACTOR ( RESEARCH BIB ) – 7,245, SJIF – 5,431
ILMIY METODIK JURNAL
Toshkent kimyo texnologiya instituti
Yangiyer fililali “Oziq-ovqat
texnologiyasi” kafedrasi, PhD,
Jumayev Botir Meliboyevich taqrizi
asosida
Baratova Sitora Tolib qizi
Magistr student of the Yangiyer
branch of the Tashkent Institute
of Chemical Technology
Email:
ORCID iD: 0009-0001-0219-4828
SCIENTIFIC FOUNDATIONS OF PEANUT BUTTER PRODUCTION BASED ON
LOCAL RAW MATERIALS
Abstract:
This scientific article explores the scientific foundations of producing peanut butter
from locally sourced raw materials in Uzbekistan. The article analyzes the technological
processes of peanut butter production, raw material selection, processing methods, factors
affecting product quality, and the advantages of using local raw materials. Based on the research
results, an optimized technology for peanut butter production is developed and its effectiveness
is evaluated.
Keywords:
peanut butter, local raw materials, production technology, quality indicators,
optimization.
Introduction
Peanut butter is distinguished by its high nutritional value, rich vitamin and mineral content, and
wide range of applications. This product is widely used not only in the food industry but also in
the cosmetics and pharmaceutical sectors. Uzbekistan has favorable climatic conditions for
growing peanuts, which makes it relevant to study the scientific foundations of peanut butter
production using local raw materials.
Objective: To develop and optimize the scientific foundations for producing high-quality peanut
butter from local raw materials.
Materials and Methods
In the study, local peanut varieties (e.g., "Uzbekistan 30") were used as raw materials. The
physicochemical composition of the raw materials, their technological properties, and their
impact on product quality were studied. The following technological processes of peanut butter
production were analyzed:
Raw material preparation (cleaning, drying, roasting)
Grinding and paste formation
Addition of stabilizers and other additives
Packaging and storage
The following methods were used in the study:
Chemical analysis methods (determination of moisture, oil, protein, vitamin, and mineral
content)
Physicochemical analysis methods (determination of viscosity, density, color, taste, and
odor)
JOURNAL OF IQRO – ЖУРНАЛ ИҚРО – IQRO JURNALI – volume 14, issue 02, 2025
ISSN: 2181-4341, IMPACT FACTOR ( RESEARCH BIB ) – 7,245, SJIF – 5,431
ILMIY METODIK JURNAL
Statistical analysis methods (processing and analysis of results)
Organoleptic analysis methods for evaluating product quality
Results and Discussion
The research results showed that local peanut varieties have high nutritional value and are
suitable for peanut butter production. Proper drying and roasting methods during raw material
preparation significantly affect product quality. Optimal technological parameters (temperature,
pressure, time) during grinding and paste formation influence the product's viscosity and
consistency.
The following table presents the main indicators of local and foreign peanut varieties and the
butters made from them:
Variety
Oil Content
(%)
Protein Content
(%)
Viscosity
(Pa·s)
Color
Taste
"Uzbekistan
30"
50-55
25-30
2.5-3.0
Light
brown
Peanut
taste
Foreign
variety 1
48-52
22-28
2.0-2.5
Dark
brown
Chocolate
taste
Foreign
variety 2
52-58
28-32
3.0-3.5
Light
brown
Salty taste
The addition of stabilizers and other additives extends the product's shelf life and improves its
organoleptic properties. Based on the research results, an optimized technology for peanut butter
production was developed, which improves product quality and reduces production costs.
Conclusion
The study of the scientific foundations of peanut butter production from local raw materials led
to the following conclusions:
Local peanut varieties are suitable for peanut butter production.
The optimal technological parameters of raw material preparation, grinding, and paste
formation were determined.
The use of stabilizers and other additives improves product quality and extends shelf life.
An optimized technology for peanut butter production was developed.
References
1. Smith, J. (2020). Peanut Butter Production Technology. Journal of Food Science, 85(3),
789-795.
2. Li, W. (2019). Quality Evaluation of Peanut Butter. Food Chemistry, 280, 150-156.
3. Ministry of Agriculture of the Republic of Uzbekistan. (2021). Recommendations for peanut
cultivation. Tashkent: "Uzbekistan" publishing house.
4. National University of Uzbekistan. (2022). Food Technology. Tashkent: University
publishing house.
5. Ahmed, I., & Shivhare, U. S. (2018). Effect of processing conditions on the quality of
peanut butter: A review.
Critical Reviews in Food Science and Nutrition
,
58
(12), 2038-2052.
JOURNAL OF IQRO – ЖУРНАЛ ИҚРО – IQRO JURNALI – volume 14, issue 02, 2025
ISSN: 2181-4341, IMPACT FACTOR ( RESEARCH BIB ) – 7,245, SJIF – 5,431
ILMIY METODIK JURNAL
6.
Sanders, T. H. (2001). Manufacturing and processing peanut butter. In
Peanuts: Culture
and uses
(pp. 679-693). American Society of Agronomy, Crop Science Society of America, Soil
Science Society of America.
