Effect Of Sweetener On The Glycemic Index And Sensory Properties Of Homemade Peanut Butter

In this study, three formulations of peanut butter were developed using refined sugar, coconut sugar and Stevia sweetener. The glycemic index (GI) values of the three peanut butters were calculated using the available carbohydrates (ACHO) and GI of each ingredients used in the formulation. As calculated, GI values of peanut butter with refined sugar, coconut sugar and stevia sweetener were 43.58, 19.46 and 14.0 respectively, and classified as low glycemic foods. Color, aroma, mouth-feel, taste and general acceptability of the three peanut butters were evaluated by 50 consumer type panelists using the 7-point hedonic scale. Consumer’s degree of liking on all sensory parameters falls between “neither like nor dislike” to “like slightly”. Moreover, peanut butter formulated with refined sugar was significantly preferred in terms of taste and general acceptability compared with the two other formulations.