Roasted Peanuts and Peanut Butter Quality are Affected by Supercritical Fluid Extraction

Roasted peanuts were extracted using supercritical CO₂ (413.6 bar, 50–60° for 0, 2 or 4 hr). Peanuts were evaluated for shatter, tristimulus color, shear-compression force, moisture, lipid content, and sensory attributes. Extracted nuts were prepared into peanut butter and evaluated for color, relative torque resistance ratio, and sensory attributes. Lipid content decreased from 51.6 to 40.6% during 4 hr extraction. SFE increased shatter, shear-compression force, and Hunter L-value, but decreased hue angle, roasted aroma intensity, moistness of mass, fracturability, and roasted flavor intensity of peanuts. SFE increased the relative torque resistance ratio, and adhesiveness of peanut butter but had little effect upon flavor. SFE may be useful to reduce peanut contaminants and lipids to produce value-added peanut products.