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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Commodity Utilization Research » Research » Publications at this Location » Publication #399411

Research Project: Development of Novel Cottonseed Products and Processes

Location: Commodity Utilization Research

Title: Initial formulation of novel peanut butter-like products from glandless cottonseed

Author
item He, Zhongqi
item Cheng, Huai
item HE, JLBAO - Tulane University

Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/1/2023
Publication Date: 1/13/2023
Citation: He, Z., Cheng, H.N., He, J. 2023. Initial formulation of novel peanut butter-like products from glandless cottonseed. Foods. https://doi.org/10.3390/foods12020378.
DOI: https://doi.org/10.3390/foods12020378

Interpretive Summary: Plant-based (nut and seed) butters have steadily increased in consumer popularity. Several types of plant-based butters or spreads have been commercialized, including products from almond, cashew, hazelnut, sunflower, sesame, peanut, pistachio, pumpkin seed and soy-beans. In this work, glandless cottonseed kernels were used with additional cottonseed oil to produce plant butter-like products. These cottonseed products were characterized for selected coloric, textural, and physical properties through both in-house instrumentation and outside collaboration. Observations from this work demonstrate the potential of glandless cottonseed in developing new food products. These data may serve as the basis of refining cottonseed butter formulations in future research.

Technical Abstract: Glandless (Gl) cottonseed is a unique cotton variety with only a trace content of toxic gossypol present. The new cottonseed raises the potential of its enhanced utilization as agro-foods for human consumption. In this work, Gl cottonseed kernels were used with additional cottonseed oil to produce peanut butter-like products. Kernels roasted at two temperatures were first ground with different ratios of cottonseed oil and two other ingredients (i. e., salt and sugar) by a food blender, and then passed through a meat grinder with the 4-mm-hole grinding plate. The color of the two butter-like products were comparable to a commercial peanut butter; but the formers’ textural properties were significantly different (p = 0.05) from the latter. The morphology of the two butters was examined and compared by Scanning Electron Microscopy (SEM) and cryo-SEM. Oil stability test showed no substantial oil separation (< 3%) from the butter products over 7 weeks at ambient temperature (22 oC). This work provided the basic information and parameters for lab cottonseed butter making so that optimization and characterization of cottonseed butter formation can be designed and performed in future research.