Table 4.
Viscosity and spreadability of peanut (Arachis hypogaea L.) Jook with added peanut powder

Characteristics	Samples1)
	Control	PF-20%	PF-40%	PF-60%	PF-80%
	Viscosity (cp)	4753.25±42.11c2)	6531.33±21.05b	6923.10±25.11b	7255.21±16.23a	7825.22±8.85a
Spreadability (cm)	8.33±0.04a	6.75±0.02b	6.44±0.01b	6.25±0.11c	6.14±0.21d

Control, no peanut powder; PF-20%, 20% peanut powder; PF-40%, 40% peanut powder; PF-60%, 60% peanut powder; PF-80%, 80% peanut powder.
Values are mean±SD. Means with different superscripts within columns are significantly different by Duncan’s multiple range test at p<0.05.