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G. C. PAREJA DIAZ, Biosystems Engineering -- Food Processing, Oklahoma State University, 6701 Dorchester Rd., Apt. #412, N. Charleston, SC 29418 and D. Bellmer.

Peanut butter accounts for approximately half of the total food use of peanuts. It is estimated that a typical school student will have eaten 1500 peanut butter sandwiches before graduating from high school. Its consumption would most likely increase if a new, more convenient form of peanut butter could be made for consumers.

Our objective was to develop a cheese-like slice from peanut butter, and to test its textural stability as a function of various process parameters.

The peanut butter slice formulation consisted of peanut butter, gum or starch, and wax. Mixtures were made with three different formulations, heated to three different process temperatures, poured into molds, cooled at two different rates, and individually wrapped. Samples were then analyzed at five different time intervals of 1 hour, 1 day, 1 week, 1 month, and 2 months. A full factorial design was selected, with four replicates and a total of 1080 samples. Texture analysis was performed on each sample with a ‘Texture Analyzer’ using the ‘Texture Profile Analysis Method’. Statistical Analysis was used to study the effects of the independent variables on the texture of the slice.

Results showed that storage temperature and process temperature were the most significant factors affecting the slice textural characteristics. Cooling rate and formulation had the least effect on the slice texture. An optimum process and storage temperature exist for obtaining a product which can hold its shape, but be easily peeled from the wrapper. Thus a shelf-stable, texturally pleasing peanut butter slice product has been developed. In addition, the consistency of the slice is such that it can be produced on the equipment used for making individually wrapped cheese slices or similar equipment.

Peanut butter slices could be a tremendous new value-added product for the peanut industry.