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MICROSTRUCTURE of PEANUT BUTTER STABILIZED WITH PALM OIL
Author(s) -
ARYANA K.J.,
RESURRECCION A.V.A.,
CHINNAN M.S.,
BEUCHAT L.R.
Publication year - 2000
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2000.tb00415.x
Subject(s) - palm oil , stabilizer (aeronautics) , peanut oil , peanut butter , microstructure , food science , palm , dispersion (optics) , vegetable oil , chemistry , materials science , composite material , organic chemistry , raw material , physics , quantum mechanics , mechanical engineering , optics , engineering
Free oil separation is a problem in “natural” peanut butter. Studies have indicated that palm oil functions as an effective stabilizer in peanut butter. This study was undertaken to determine the effect of palm oil on microstructural features of peanut butter. Samples containing 0, 1.5 and 2.5% palm oil and a control containing hydrogenated vegetable oils were prepared and stored at 0C and 45C for 130 days. Microstructure was examined by light microscopy. Addition of palm oil in peanut butter markedly increased spatial distribution of protein bodies and cell wall fragments when compared to nonstabilized products. Palm oil has potential as a stabilizer in peanut butter, but shelf‐life stability is likely to be less than that achieved with presently used stabilizers, at elevated temperatures due to a less stable microstructure resulting in a lower level of solid dispersion in the continuous oil phase.