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  • 1
    Electronic Resource
    Electronic Resource
    Improved Correlation Between Sensory and Instrumental Measurement of Peanut Butter Texture (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two commercial peanut butters and 3 laboratory-prepared peanut butters containing 0.5, 1.5 and 2.5% stabilizer were evaluated by sensory and instrumental texture profile analysis (TPA) using an Instron. A 2×3 factorial design consisting of crosshead speeds of 5 and 50 mm/min, and amount and type of fluid added was used. A descriptive panel (n= 11) was used to evaluate 14 sensory TPA attributes. Twelve sensory TPA attributes, compared with only 2 found by other researchers, were highly correlated (〈inlineGraphic alt="geqslant R: gt-or-equal, slanted" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDS1939:ges" location="ges.gif"/〉 0.88) with 1 or more instrumental TPA parameters. Prediction models (R 〈inlineGraphic alt="geqslant R: gt-or-equal, slanted" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDS1939:ges" location="ges.gif"/〉 0.71) developed successfully predicted 12 sensory texture attributes from instrumental TPA results. Eleven models, excluding surface roughness, were successfully verified with 0.74 to 7.21% error.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08750.x
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  • 2
    Electronic Resource
    Electronic Resource
    Overall Acceptability and Sensory Profiles of Peanut Spreads Fortified with Protein, Vitamins, and Minerals (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Three amino acid-balanced, vitamin-, and mineral-fortified peanut spreads were investigated for consumer acceptability and sensory profile. An all-peanut spread had the highest consumers' ratings on all of the “likings”, whereas peanut/soy spread with 40.5% fat (PSSA) had the lowest ratings on the overall liking, spreadability, flavor, and texture (〈 6, “like slightly”). Overall, consumers accepted all-peanut, peanut/non-fat dry milk spread (PSM) and peanut/soybean spread with 44.5% fat (PSSB), but not PSSA. Significant differences (α= 0.05) existed in the descriptive attributes including brown color; surface oiliness; spreadability; roasted peanutty, roasted soybean, milk, woody/hulls, and sweet flavors; stickiness; hardness, graininess; adhesiveness; cohesiveness; cohesiveness of mass; mouthcoating; mouthdryness; and adhesiveness to teeth. PSSA and all-peanut control were significantly different on most of the textural attributes. PSM exhibited no significant difference (α= 0.05) from all-peanut control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08756.x
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  • 3
    Electronic Resource
    Electronic Resource
    Predicting Consumer Acceptance Ratings of Cracker-coated and Roasted Peanuts from Descriptive Analysis and Hexanal Measurements (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A consumer test, descriptive analysis, and hexanal measurements were performed in cracker-coated peanuts (CCP) and roasted peanuts (RP) to determine the cut-off point for acceptability of stored CCP and RP. Regression analysis showed that roasted peanutty, oxidized and painty flavors and hexanal content were good predictors (R2≥ 0.70) of overall acceptance and flavor ratings. A hexanal content higher than 5.39 μg/g in CCP and 7.40 μg/g in RP, and/or an oxidized flavor intensity higher than 27.4 in CCP and 36.2 in RP is expected to have a product unacceptable to consumers (overall acceptance of 5 or lower). These values can likewise be used to determine the endpoint of shelf life of the products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10317.x
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  • 4
    Electronic Resource
    Electronic Resource
    THE EFFECTS of DECORTICATION and METHOD of EXTRACTION ON the PHYSICAL and CHEMICAL PROPERTIES of STARCH FROM MUNGBEAN (VIGNA RADIATA (L.) WILCZEC) (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 17 (1993), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three starch extraction methods differing in steeping medium (water or 0. 1N NaOH) and in the times of steeping (4 or 18 h), grinding (2 or 3 min), and settling (3 or 4-6 h) were examined using whole and decorticated mungbeans. Yield and recovery, chemical composition (starch, protein, fat, ash, amylose, and phosphorus), and physical properties (color, swelling power, solubility, and Brabender viscosity pattern) were determined. Significantly higher (p ≤ 0.05) yield, efficiency of extraction, and color lightness values were obtained when water was used as the steeping medium with either whole or decorticated seeds. Significantly higher (p ≤ 0.05) values for these variables and significantly lower (p ≤ 0.05) chroma were obtained when decorticated seeds were used. All starch preparations contained only minor amounts of protein, fat, ash, and phosphorus, had high amylose contents (25.8-27.0%), and demonstrated restricted type of swelling. the Brabender viscosity patterns of the starch pastes were all similar, giving no pasting peak during heating to 95C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1993.tb00227.x
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  • 5
    Electronic Resource
    Electronic Resource
    OVERALL ACCEPTABILITY and SENSORY PROFILES of UNSTABILIZED PEANUT BUTTER and PEANUT BUTTER STABILIZED WITH PALM OIL (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 24 (2000), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Descriptive analysis (D) was used to compare sensory attribute intensities of peanut butter stabilized in palm oil (PO) and unstabilized peanut butter (UPB) to consumer acceptance scores (C). A relationship (R2=0.5) existed between the ratings of consumer attribute overall and descriptive attribute spreadability and brown color; color (C) and brown color (D) and oiliness (D); oiliness (C) and brown color (D), stickiness (D), oiliness (D) and spreadability (D); and spreadability (C) with spreadability (D). There were no linear relations between the consumer terms texture and flavor with any of the descriptive attributes. Significant differences existed between the treatments in the descriptive attributes of brown color, raw flavor, hardness, gumminess and spreadability. Significant differences also existed between treatments for all of the consumer attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2000.tb00437.x
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  • 6
    Electronic Resource
    Electronic Resource
    FORMULATION and PROCESS OPTIMIZATION of MUNGBEAN NOODLES (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 19 (1995), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The process and formulation for mungbean noodles were optimized using response surface methodology. Moisture content, cooking time, and holding temperature at three levels each were studied. the physical properties, descriptive sensory characteristics, and consumer acceptance of dry and cooked noodles were determined. Results indicated that moisture content and cooking time were the most important factors that affected consumer acceptance of mungbean noodles. Products with better quality than commercial samples were obtained when moisture content of final slurry or dough was 48–53%, holding temperature 4–12C and cooking time 20 s or when moisture content of final slurry or dough was 48–49%, holding temperature 11–12C, and cooking time 30 s when using 5% total starch as gelatinized starch and holding time 36 h. Mungbean noodles processed at optimized conditions had the predicted sensory and physical properties the models established.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1995.tb00288.x
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  • 7
    Electronic Resource
    Electronic Resource
    PHYSICOCHEMICAL and SENSORY CHARACTERISTICS of PEANUT PASTE AS AFFECTED BY PROCESSING CONDITIONS (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 17 (1993), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of temperature and number of water extractions on lipoxygenase, color, instrumental textural properties, hexanal in headspace volatiles, and sensory characteristics of peanut paste were determined. Water extraction at 60, 75, and 90C for 10 min resulted in 50, 95, and 100% reduction in lipoxygenase activity, respectively. Processing conditions significantly affected color lightness, hardness, cohesiveness, adhesiveness, hexanal, raw peanut flavor, and spreadability (P 〈 0.05). Water extraction at 90C for 10 min at least three times produced a more spreadable paste with less volatile hexanal and raw beany flavor than pastes subjected to the different treatments studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1993.tb00735.x
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  • 8
    Electronic Resource
    Electronic Resource
    CONSUMER ACCEPTANCE OF ELECTRON-BEAM IRRADIATED READY-TO-EAT POULTRY MEATS (2004)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food processing and preservation 28 (2004), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory characteristics and consumer acceptance of electron-beam irradiated commercial samples of ready-to-eat meats (frankfurters and diced chicken) were evaluated. Samples were removed from their original packaging, repackaged in irradiation-approved packaging, vacuum-sealed, irradiated by electron-beam at 1, 2 and 3 kGy and stored at 4C for up to 32 days. Nonirradiated controls were held under similar conditions. A consumer panel (n = 50) evaluated the effects of irradiation on the samples throughout the expected shelf life of 32 days after irradiation. Overall acceptance, acceptance of flavor, juiciness, tenderness and mouthfeel of the nonirradiated diced chicken and frankfurters were significantly lower (P 〈 0.05) than most irradiated samples at day 18 and day 32 after irradiation, respectively. Although the quality of the irradiated samples decreased with increasing storage time, consumers perceived that the irradiated frankfurters and diced chicken maintained their acceptability for up to 32 and 18 days, respectively, after irradiation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2004.23037.x
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  • 9
    Electronic Resource
    Electronic Resource
    MICROSTRUCTURE of PEANUT BUTTER STABILIZED WITH PALM OIL (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 24 (2000), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2000.tb00415.x
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  • 10
    Electronic Resource
    Electronic Resource
    Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil Separation (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb15975.x
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