Integrated Sensory, Nutritional, and Consumer Analysis of Sunflower Seed Butter: A Comparative Study of Commercial and Prototype Samples

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Abstract
Sunflowers (Helianthus annuus L.), traditionally cultivated for their oil, are increasingly valued for their nutritional and functional properties across a range of food applications. Sunflower seed butter is a nutritious, allergen-free alternative to traditional nut butter. Nevertheless, comprehensive information on its sensory properties and consumer acceptance is limited. This study aimed to evaluate the sensory characteristics, nutritional composition, and consumer preferences of sunflower seed butter, including commercial products and laboratory-developed prototypes. A total of 13 samples (11 commercial, 2 prototypes) were evaluated for protein, fat content (Kjeldahl, Soxhlet methods), and texture attributes, including hardness, stickiness, and spreadability. Descriptive sensory analysis was conducted by a trained panel (n = 10), and consumer acceptance was evaluated by 98 participants using a 9-point hedonic scale. The results indicated that consumer liking was primarily driven by flavor, particularly a roasted flavor profile with brown color and creamy texture. No significant correlations were found between consumer liking and protein or fat content. These findings underscore the dominant role of sensory attributes in shaping consumer perception and provide a basis for optimizing product formulation and marketing strategies in sunflower seed butter development.
Funding Information
  • ERDF and the Estonian Research Council via the project (RESTA12)

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