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Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures


Citation

Mohd Rozalli, Norazatul Hanim and Chin, Nyuk Ling and Yusof, Yus Aniza (2016) Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures. Journal of Texture Studies, 47 (2). pp. 131-141. ISSN 0022-4901; ESSN: 1745-4603

Abstract

The effects of ultrahigh speed grinding process duration of 2–4 min and its storage temperature on rheological, textural and physical properties of natural peanut butter produced from peanuts of Virginia and Spanish varieties were investigated. Both types of peanut butter samples exhibited food suspension with multimodal particle size distribution, fitted adequately to the Casson model and demonstrated nonNewtonian shear-thinning behavior with apparent yield stress. The storage (G′) and loss (G′′) modulus decreased as a function of grinding time and temperature. Grinding time and storage temperature gave significant effects on all the responses (P < 0.05) while peanut variety only has impact on the particle size distribution. Identical trends were observed for the natural peanut butter from both Virginia and Spanish peanut varieties.


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Additional Metadata

Item Type: Article
Subject: Peanut butter; Particle size distribution; Rheology; Temperature; Texture; Viscoelastic
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1111/jtxs.12167
Publisher: Wiley-Blackwell Publishing
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 28 Feb 2018 04:05
Last Modified: 28 Feb 2018 04:05
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/jtxs.12167
URI: http://psasir.upm.edu.my/id/eprint/54096
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