CHARACTERIZATION OF THE TEXTURAL PROPERTIES OF SPREADABLE PEANUT BASED PRODUCTS 1
Authors:
- 1 April 1990
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 21 (1) , 61-74
Abstract
Textural characteristics of two peanut butter samples and one peanut paste sample were determined using three instrumental methods and a texture profile panel. In Method A, a penetrometer with a cone‐shaped probe attachment was used. Method B involved the use of a plunger attached to the crosshead of the Instron Universal Testing Machine. Method C was a modified texture profile analysis (TPA). Instrumental measures show that peanut paste was the hardest, exhibited the greatest adhesive force but the least time to break the peanut column, and was the least cohesive. All instrumental methods were acceptable but TPA provided more information than the two other methods in describing texture. The panel rated the paste as firmest, least adhesive, spread least on the tongue, least smooth, most grainy, and most difficult to swallow. Significant correlations were found between several instrumental measures and sensory characteristics.Keywords
This publication has 12 references indexed in Scilit:
- Effects of Grind Size, Sucrose Concentration and Salt Concentration on Peanut Butter Texture 1Journal of Texture Studies, 1989
- Quality Characteristics and Consumer Acceptance of a Peanut‐Based Imitation Cheese SpreadJournal of Food Science, 1989
- CORRELATING SENSORY WITH INSTRUMENTAL TEXTURE MEASUREMENTS—AN OVERVIEW OF RECENT DEVELOPMENTS1Journal of Texture Studies, 1987
- SENSORY ANALYSIS OF PEANUT‐BASED IMITATION CHEESE SPREADJournal of Food Quality, 1987
- Squeezing Flow Viscosimetry of Peanut ButterJournal of Food Science, 1987
- Textural Quality of Peanut Butter as Influenced by Peanut Seed and Oil Contents1Peanut Science, 1986
- A NEW APPROACH TO CAPILLARY EXTRUSION RHEOMETRYJournal of Texture Studies, 1975
- APPLICATION OF TEXTURE PROFILE ANALYSIS TO INSTRUMENTAL FOOD TEXTURE EVALUATION*Journal of Texture Studies, 1975
- MODIFICATIONS AND APPLICATIONS TO FOODS OF THE GENERAL FOODS SENSORY TEXTURE PROFILE TECHNIQUEJournal of Texture Studies, 1975
- GUIDELINES TO TRAINING A TEXTURE PROFILE PANELJournal of Texture Studies, 1973