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EFFECTS OF PEANUT SHELL FLOUR ON, FIRMNESS, COLOR AND ACCEPTANCE OF PEANUT BUTTER
Author(s) -
COLLINS J. L.,
SANCHEZ J. F.
Publication year - 1979
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.1365-2621.1979.tb08549.x
Subject(s) - peanut butter , food science , stabilizer (aeronautics) , chemistry , mathematics , mechanical engineering , engineering
A flour was prepared from peanut shells and added to peanut butter at levels of 0–1%. The flour increased firmness, had only a slight effect on color, and produced no sensory preferences of the peanut butter. Results indidate that the flour may have usefulness as a stabilizer of peanut butter.