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The Effect of Roasting on Color, Flavor, and Texture of Peanut Butter *

Difficulty
Time Required Short (2-5 days)
Prerequisites None
Material Availability Specialty items: Mortar and pestle to grind peanuts. The mortar should be at least 5 inches in diameter. Raw peanuts can be purchased in some grocery stores or can be ordered online.
Cost Low ($20 - $50)
Safety Adult supervision is required to roast the peanuts. Students who have peanut allergies, or who live with others who have such allergies, should avoid this project.
*Note: This is an abbreviated Project Idea, without notes to start your background research, a specific list of materials, or a procedure for how to do the experiment. You can identify abbreviated Project Ideas by the asterisk at the end of the title. If you want a Project Idea with full instructions, please pick one without an asterisk.

Abstract

Peanut butter is a popular ingredient in sandwiches, cookies, and many other common foods. In this cooking and food science fair project, you will roast peanuts in the oven at 350 degrees for 20, 30, and 40 minutes to produce variable levels of color and flavor. Roasting not only adds complex flavors to the peanuts, but it also destroys enzymes that produce off-flavors.

Each lot of roasted peanuts will be used to make a batch of peanut butter. You will evaluate each batch of peanut butter for flavor, texture, and color. You can also compare your homemade peanut butter with commercially produced peanut butters.

The experimental procedure for this project was developed and field-tested by the Institute of Food Technologists (IFT). A detailed Student Activity Sheet describing the experimental procedure is available on the IFT website. See the bibliography for the link to the IFT.

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MLA Style

Science Buddies Staff. "The Effect of Roasting on Color, Flavor, and Texture of Peanut Butter" Science Buddies. Science Buddies, 10 Jan. 2013. Web. 20 Sep. 2014 <http://www.sciencebuddies.org/science-fair-projects/project_ideas/FoodSci_p027.shtml>

APA Style

Science Buddies Staff. (2013, January 10). The Effect of Roasting on Color, Flavor, and Texture of Peanut Butter. Retrieved September 20, 2014 from http://www.sciencebuddies.org/science-fair-projects/project_ideas/FoodSci_p027.shtml

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Last edit date: 2013-01-10

Bibliography

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