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Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil Separation
Author(s) -
Gills L.A.,
Resurreccion A.V.A.
Publication year - 2000
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.1365-2621.2000.tb15975.x
Subject(s) - palm oil , spreadability , food science , peanut oil , shelf life , peanut butter , flavor , vegetable oil , chemistry , cooking oil , sensory analysis , organic chemistry , catalysis , raw material , biodiesel
Sensory properties of peanut butters stabilized with 0%, 1.5%, 2.0%, and 2.5% palm oil (PO) and hydrogenated vegetable oil (HVO) and stored for 153 d at 0, 21, 30, and 45 °C were determined. Oxidized flavor in unstabilized peanut butter (UPB) and PO was compared with HVO to determine shelf‐life. Shelf‐life of UPB stored at 21, 30, and 45 °C was 75 d. Peanut butter with 2.5% palm oil had a shelf‐life of 113 d. Regression analysis indicated a linear association for the attributes graininess, hardness, oiliness, mouthdryness, and spreadability with day, treatment, and temperature. No linear relationships existed between stickiness, adhesiveness, and gumminess and day, temperature, and levels of PO.