Premium
QUALITY AND COMPOSITIONAL CHARACTERISTICS OF STABILIZED, UNSTABILIZED, AND IMITATION PEANUT BUTTER
Author(s) -
McWATTERS KAY H.,
YOUNG CLYDE T.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02307.x
Subject(s) - imitation , flavor , quality (philosophy) , business , food science , texture (cosmology) , chain (unit) , store brand , peanut butter , advertising , mathematics , chemistry , computer science , psychology , social psychology , philosophy , physics , epistemology , astronomy , artificial intelligence , image (mathematics)
Commercial stabilized, unstabilized (“organic”), and imitation peanut butters were analyzed for differences in moisture, protein and oil content, Gardner color values, sensory quality attributes and price. Comparisons were made by manufacturer (national, chain store, or “other”) and by form (smooth or crunchy). Stabilized and unstablized peanut butters were significantly higher in protein and oil content than imitation brands. Stabilized brands were rated significantly higher in texture and flavor quality than unstabilized or imitation types. Unstabilized butters were highest in price but rated poorest in quality. Stabilized products were intermediate in price while imitation butters were lowest. There were no significant differences in protein and fat content of national, chain store and “other” brands either in the smooth or crunchy form. In the smooth butters, the color quality, textural attributes, and prices of national brands were significantly higher than chain store or “other” brands. In the crunchy form, where only national and chain store brands could be compared, national brands were rated significantly higher in color and flavor qualities than chain store brands; prices, however, were not significantly different.