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SENSORY, CHEMICAL, AND PHYSICAL CHANGES IN INCREASED WATER ACTIVITY PEANUT BUTTER PRODUCTS (1997)

FELLAND, S.L. ; KOEHLER, P.E.

Oxford, UK : Blackwell Publishing Ltd

Journal of food quality 20 (1997), S. 0

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ISSN: 1745-4557

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Process Engineering, Biotechnology, Nutrition Technology

Notes: 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.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1745-4557.1997.tb00459.x

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