The Effect of Roasting on Color, Flavor, and Texture of Peanut Butter *
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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Last edit date: 2017-07-28
- Institute of Food Technologists. (2008). Effect of Roasting on Color, Flavor, and Texture of Peanut Butter. Retrieved December 9, 2010 from http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/K12-Outreach/Food-Science-Experiments/~/media/Knowledge%20Center/Learn%20Food%20Science/Experiments%20in%20Food%20Science/StudentGuideROASTING.ashx
- Institute of Food Technologists. (2008). Teacher Activity Guide for Effect of Roasting on Color, Flavor, and Texture of Peanut Butter. Retrieved December 9, 2010 from http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/K12-Outreach/Food-Science-Experiments/~/media/Knowledge%20Center/Learn%20Food%20Science/Experiments%20in%20Food%20Science/TeacherGuideROASTING.ashx
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