Open AccessSENSORY, CHEMICAL, AND PHYSICAL CHANGES IN INCREASED WATER ACTIVITY PEANUT BUTTER PRODUCTS
Author(s) -
FELLAND S.L.,
KOEHLER P.E.
Publication year - 1997
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1997.tb00459.x
Subject(s) - flavor , water activity , food science , chemistry , aroma , sensory system , peanut butter , moisture , sensory analysis , water content , biology , organic chemistry , geotechnical engineering , neuroscience , engineering
ABSTRACT The effects of moisture, temperature, and storage time on the flavor characteristics of increased water activity peanut butter products were determined by sensory analysis. All three factors affected the sensory attributes of the products. At all temperatures and storage times, peanut butter products with 5.0% water added had lower roasted aroma and roasted flavor, with more off‐odors and off‐flavors than the 2.5% or 0.0% water added samples. Water activity and color were monitored throughout the study, and samples were evaluated for oxidation.