ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb14832.x
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