RESEARCH ON THE TECHNOLOGY OF PEANUT PASTE PRODUCTION

Authors

  • Jonqobulova Oʻgʻiloy 2nd year master's student, Karshi State Technical University

Keywords:

peanut paste, food technology, roasting process, lipid oxidation, particle size distribution, quality control, food processing optimization.

Abstract

Peanut paste is a nutrient-dense semi-solid food product widely utilized in food systems due to its high protein, lipid content, and functional versatility. This study investigates the technological process of peanut paste production, emphasizing raw material selection, roasting parameters, grinding mechanisms, stabilization techniques, and quality control indicators. A comprehensive review of production stages is combined with an analytical assessment of physicochemical properties influencing product stability, including moisture content, oil separation (oil-off), particle size distribution, and oxidative stability. The findings demonstrate that controlled roasting (140–160°C), multi-stage grinding, and the application of stabilizers significantly improve texture uniformity and shelf life. The study also highlights the importance of lipid oxidation control and packaging technologies in maintaining product quality. The results provide a technological framework for optimizing peanut paste production in industrial and semi-industrial conditions.

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References

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Published

2026-04-17

How to Cite

Jonqobulova Oʻgʻiloy. (2026). RESEARCH ON THE TECHNOLOGY OF PEANUT PASTE PRODUCTION. Journal of Applied Science and Social Science, 16(4), 755–762. Retrieved from https://www.internationaljournal.co.in/index.php/jasass/article/view/4087

Issue

Vol. 16 No. 4 (2026): Journal of Applied Science and Social Science

Section

Articles

License

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