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Sunflower Butter: Nutritional Evaluation and Consumer Acceptance
Author(s) -
DREHER M. L.,
SCHANTZ R. M.,
HOLM E. T.,
FRAZIER R. A.
Publication year - 1983
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.1365-2621.1983.tb14832.x
Subject(s) - food science , spreadability , sunflower , taste , sunflower oil , phytic acid , calorie , chemistry , mathematics , biology , agronomy , endocrinology
The nutritional and sensory quality and physical characteristics of commercially and experimentally processed sunflower butters were evaluated. The analyses included: proximate analyses, calories, available lysine, in vitro protein digestibility, C‐ and DC‐PER, phytic acid, a 9‐point hedonic test, Gardner color, and spreadability determinations. Sunflower butter was found to have a good overall nutritional value with a protein quality approximately equal to that of peanuts. Roasting conditions had a significant impact on nutritional and sensory quality, color and spreadability of sunflower butter. Taste panelists generally rated sunflower butter lower than peanut butter.