Development of omega-3 alpha-linolenic acid (ala)-rich butter using plant seeds: integration of flax, chia, and sesame seeds and assessment of its quality and functional characteristics

Abstract

Peanut butter is globally renowned for its popularity, yet alternative plant seeds might offer superior nutritional and therapeutic benefits for developing plant seed-based butter. This study aimed to develop a peanut-based butter enriched with Flax (FS), Chia (CS), and Sesame Seeds (SS), evaluating its sensory, physicochemical, and therapeutic properties. Various seed ratios were tested, while the control comprised 100% peanut seed. Physicochemical parameters, radical scavenging, and phenolic activities were assessed using standard methods. A sensory evaluation by 30 semi-trained panelists on a 5-point hedonic scale identified the optimal ratio: 70% peanut, 15% FS, 10% CS, and 5% SS (T2). T2 exhibited significantly higher crude fiber (15.63±0.14%) and protein (24.20±0.10%), with lower fat (26.34±0.10%) and ash (1.32±0.36%) compared to the control. The addition of FS, CS, and SS significantly increased alpha-linolenic acid content, total phenolic content, and antioxidant activities (5.16 ± 0.06%, 2.66±0.09 GAE mg/g, and 42.96±0.78%) respectively. Texture attributes improved compared to the control (hardness: 11.01±0.03 g, cohesiveness: 0.11±0.02 g, adhesiveness: 1.1±0.17 mJ, and chewiness: 0.16 ±0.12 mJ). This investigation highlights the potential of formulating a spread based on peanuts, enriched with FS, CS, and SS. The resulting product not only exhibits appealing sensory attributes and texture but also demonstrates promise for enhanced functional properties.