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Physical Characteristics of Peanut Butter Influenced by Fully Hydrogenated Flixweed Seed Oil ( Descurainia sophia L.) as a Stabilizer
Author(s) -
Ahmadi Latifeh,
Shahmir Fariba
Publication year - 2016
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-016-2818-5
Subject(s) - stabilizer (aeronautics) , peanut butter , peanut oil , food science , flavor , chemistry , mathematics , engineering , organic chemistry , mechanical engineering , raw material
Abstract The functional benefits provided by flixweed seed oil (FSO) warrant its application as an alternative to current commercial stabilizers used in peanut butter. The extracted FSO was fully hydrogenated and added to the lab‐made peanut butter in quantities of 1, 1.5, and 2 % (w/w). Samples were stored at 4, 21, and 40 °C, and tested at 2, 6, 16, and 24 weeks for oil separation tests and texture characteristics including hardness, adhesiveness, cohesiveness, and gumminess. Fully hydrogenated flixweed seed oil (FHFO) improved the oil holding capacity of peanut butter at 1, 1.5 and 2 % (w/w). Peanut butter containing FHFO, at a quantity of 2 % (w/w), showed the least oil separation and had comparable or less oil separation than the sample containing 1.5 % commercial stabilizer. Other physical properties were comparable between these two samples.