Development of sunflower seeds butter (Thai)

Abstract

The development process, consumer acceptability and shelf life of sunflower seeds butter were
studied. The developed formula composed of 94.72% sunflower seeds,1.5% shortening, 0.79% salt and 2.99%
sugar. One hundred consumers in Nakhon Ratchasima province were tested for consumer acceptability and the
result showed that their acceptability was in the range of çlike a littleé to çlike a loté. Moisture content, ash,
protein, fat, fiber and carbohydrate in the product were 2.21%, 4.6%, 18.65%, 61.35%, 3.57% and 9.62%,
respectively. The color value, lightness (L*), greenness (a*,-) and yellowness (b*,+) were 55.92, -0.22 and
14.20, respectively. The quantity of molonaldehyde was 0.021 mg malonaldehyde/kg. Standard plate count was
less than 100 CFU/g, yeast and mold were less than 100 CFU/g and Escherichia coli was less than 3 MPN/g.The shelf lives of the product at 3-5 ^oC and room temperature at 18-37^oC were 10 and 7 weeks, respectively.