Effects of Grinding Time on Rheological, Textural and Physical Properties of Natural Peanut Butter Stored at Different Temperatures

Hanim, M R Norazatul; Chin, Nyuk Ling; Yusof, Yus Aniza

doi:10.1111/jtxs.12167

Cited by 18 publications

(20 citation statements)

References 23 publications

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“…The increase in temperature increases the thermal energy of molecules and intermolecular distances due to thermal expansion therefore viscosity of solutions decreases (Arslan et al, ; Hassan & Hobani, ). The decrease in K value with increase in temperature was also reported for different products such as corn starch/grape pekmez blends (Goksel et al, ), date syrup (Gabsi, Trigui, Barrington, Helal, & Taherian, ), sunflower tahini (Muresan et al, ) and peanut butter (Norazatul Hanim et al, ).…”

Section: Resultsmentioning

confidence: 53%

“…These results indicate that as the concentration of the PSP increased deviation from the Newtonian behavior increased and a shear thinning behavior developed (Şahin & Şumnu, ). The probable reason for this is the fact that the presences of coarse particles like plant tissue in dispersion causes deviation from Newtonian behavior (Norazatul Hanim, Chin, & Yusof, ) as the PSP contains suspended particles in its structure. Shear thinning behavior is also reported for various pastes and blends, such as fenugreek seed paste (Sakhare, Inamdar, & Prabhasankar, ), sunflower tahini (Muresan et al, ), pistachio butter (Emadzadeh, Razavi, Rezvani, & Schleining, ; Taghizadeh & Razavi, ), low fat sesame paste/date syrup blends (Razavi et al, ), and honey/sesame paste blends (Akbulut et al, ).…”

Section: Resultsmentioning

confidence: 99%

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Rheological properties of poppy seed paste/grape pekmez blends

Özkal

Süren

2017

J Food Process Preserv

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Rheological properties of poppy seed paste (PSP)/grape pekmez blends containing 10%, 15%, 20%, 25%, 30%, 35%, and 40% PSP were determined at different temperatures (10–40 °C). The PSP/grape pekmez blends behaved as a pseudoplastic fluid. The flow behavior index of the blends containing 10% PSP varied between 0.92 and 1.0, however, as the concentration of PSP increased to 40% the flow behavior index decreased to the range of 0.23–0.67. As the temperature increased the viscosity and the consistency coefficient (K) decreased. The activation energies (Ea) of the blends were found in the range of 23,054.8–66,059.1 kJ/kmol. The consistency coefficient increased from the range of 0.25–3.56 Pa sn to 35.63–203.01 Pa sn as the PSP concentration increased from 10% to 40%. The combined effect of the concentration, temperature and shear rate on the viscosity of the PSP/grape pekmez blends were described successfully by a simple equation. The blends showed a rheopectic time‐dependent behavior. Practical applications Rheological properties of fluid foods are necessary for designing and evaluation of food processing lines, quality control and consumer acceptability. In this study, flow behavior and the effect of temperature and PSP concentration on the rheological properties of the PSP/grape pekmez blends were determined. The effect of concentration, temperature, and shear rate on viscosity was represented by a simple equation which can be used in engineering calculations. Time‐dependent flow behavior of the PSP/grape pekmez blends was also determined that it is important for the estimation of changes in the flow behavior during processing.

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Section: Resultsmentioning

confidence: 53%

Section: Resultsmentioning

confidence: 99%

Rheological properties of poppy seed paste/grape pekmez blends

Özkal

Süren

2017

J Food Process Preserv

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“…Sample A, which has the highest PSD, has the lowest yield stress value. The smaller yield stress for natural peanut butter is attributed to the weak network between particles such that without the presence of stabilizer, the particles are in unsuspended dispersion (Norazatul Hanim, Chin, & Yusof, ). Another reason of the higher oil separation in Sample A compare to Sample B may be attributed to this result.…”

Section: Resultsmentioning

confidence: 99%

Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development

Aydemir

Atalar

2019

J Food Process Engineering

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The textural, rheological, and sensory characteristics of cocoa chestnut cream containing different fat/oil and chestnut ratios were examined within present research. Two different chestnut (7.5 and 10%) and fat/oil ratios (25.75 and 28.25%) were used in laboratory scale model manufacturing. As the rate of chestnut increased, accelerated oil separation and yield stress values increased, conversely stickiness, apparent viscosity, plastic viscosity, consistency index values, and body‐texture score decreased. As the fat/oil content increased, it was observed that oil separation value and body‐texture score increased, while spreadability, stickiness, apparent viscosity and plastic viscosity, and consistency index values decreased. It was found that there was no significant effect of fat/oil content on flow behavior, flavor–aroma, and color–appearance. The chestnut content had no significant effect on technological parameters measured. It is concluded that the most preferred chestnut cream has 10% chestnut and 28.25% oil/fat content. Practical Applications This study showed the effects of different fat/oil and chestnut contents on technological characteristics of cocoa chestnut cream as a new product. The development of cocoa chestnut cream would increase utilization of chestnut as a food, offer an alternative food product to consumer, and provide economic contribution to the chestnut grower. Moreover, this new product will be an alternative food for the customers that suffers from hazelnut/peanut allergy and celiac disease.

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“…Color parameter of sesame pastes was determined using a HunterLab Model: WSC-S, Shanghai Shenguang Instrument Co. Ltd., Shanghai, China according to Norazatul et al 12 . Before each measurement, the instrument was standardized with a white and a black ceramic plate.…”

Section: Color Determinationmentioning

confidence: 99%

The Colloidal and Oxidative Stability of the Sesame Pastes during Storage

Hou

Wang

2020

J. Oleo Sci.

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Introduction Sesame Sesamum indicum L. is one of the most important oilseed crops in the world, which contains up to 50 crude lipids, as well as high content of protein, minerals and vitamin 1. A diversity of the unique antioxidant compounds has been found from sesame seeds, including lipid-soluble sesamin, sesamol, sesamolin, and sesaminol, and water-soluble sesame lignan and lignan glucosides 2. Consumption of sesame seeds could lead to the increase of plasma tocopherol levels, which is helpful to prevent heart disease, and to decrease body adiosity indices 3. Sesame have long been consumed in the Middle East and East Asia mainly in the form of the sesame seeds, sesame oil and sesame pastes. Sesame pastes are made of milling of the roasted sesame seeds, and are a kind of colloidal suspension with hydrophilic solids suspended in sesame oil 4. In China, the sesame pastes are traditionally processed without adding any additives, and they are increasingly preferable as the demand of natural food products is rising in the recent years. Storage stability of the sesame pastes is the main concern for the manufacturers and the consumers. Firstly, during storage, particles in the sesame pastes are prone to precipitate, causing oil separation and the sediment cake, thus the negative effect on acceptability of the consumers, secondly, lipid oxidation is also one of the most common problems, which develops the rancidity and leads to the off-flavor 5. Çiftçi et al. studied the colloidal stability of the sesame paste 6 , some

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Effects of Grinding Time on Rheological, Textural and Physical Properties of Natural Peanut Butter Stored at Different Temperatures

Cited by 18 publications

References 23 publications

Rheological properties of poppy seed paste/grape pekmez blends

Rheological properties of poppy seed paste/grape pekmez blends

Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development

The Colloidal and Oxidative Stability of the Sesame Pastes during Storage

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