Quality changes of stabilizer-free natural peanut butter during storage.

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
N H Mohd Rozalli, N L Chin, Y A Yusof, N Mahyudin
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引用次数: 0

Abstract

The storage stability of preservative-free peanut butter was evaluated for changes in physicochemical quality including moisture content and water activity, microbiological properties, oxidative stability and textural quality in terms of spreadability and firmness. The study was conducted for 16 weeks at storage temperature of 10, 25 and 35 °C on natural and pure peanut butter produced from two varieties of peanuts, the Virginia and Spanish TMV-2 varieties of China and India origin, respectively. The peanuts were ground using a high speed grinder for 2.5 and 3.0 min to produce peanut butter without addition of other ingredient. The natural peanut butter exhibited stability and had acceptable microbial count during storage. Storage at 10 °C gave similar textural quality with commercial product until week 8 and without appreciable loss in oxidative stability until week 12. At higher storage temperatures of 25 and 35 °C, oxidative stability was shortened to 4 weeks of storage. Among the factors of storage temperature and time, grinding time and peanut variety, storage temperature had the most significant effects on quality changes of natural peanut butter.

不含稳定剂的天然花生酱在储存过程中的质量变化。
对无防腐剂花生酱的贮藏稳定性进行了评估,以了解其理化质量(包括水分含量和水分活性)、微生物特性、氧化稳定性以及质地质量(即涂抹性和坚固性)的变化。研究在 10、25 和 35 °C 的储存温度下对天然和纯花生酱进行了为期 16 周的试验,这些花生酱是由两个品种的花生制成的,分别是原产于中国和印度的弗吉尼亚和西班牙 TMV-2 品种。花生用高速研磨机分别研磨 2.5 分钟和 3.0 分钟,制成花生酱,不添加其他配料。天然花生酱在储存过程中表现出稳定性,微生物数量可接受。在 10 °C 下贮藏到第 8 周时,其质地与商业产品相似,到第 12 周时,其氧化稳定性没有明显下降。在 25 ℃ 和 35 ℃ 的较高储存温度下,氧化稳定性缩短至 4 周。在储存温度、时间、研磨时间和花生品种等因素中,储存温度对天然花生酱的质量变化影响最大。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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