Selection of groundnut variety for making a good quality peanut butter

Dhamsaniya, Navnitkumar; Patel, Naginbhai C.; Dabhi, Mukesh

doi:10.1007/s13197-011-0361-9

Cited by 28 publications

(24 citation statements)

References 5 publications

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“…The nutritional and textural properties of products play an important role in the overall acceptability and preference (Dhamsaniya et al 2012). In the current study, texture profile analysis (TPA) were used to describe the textural properties of cheese samples and the mean values of TPA parameters are given in Table 2.…”

Section: Textural Propertiesmentioning

confidence: 99%

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Use of corn oil in the production of Turkish white cheese

et al. 2012

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The use of corn oil in white cheese production instead of milk fat was investigated and its effects on the quality parameters of cheese were studied. It was demonstrated that the use of corn oil significantly affected the levels of dry matter, fat in dry matter, protein, salt in dry matter and titratable acidity and pH value of samples (p< 0.05). The water-soluble nitrogen based ripening indices of cheeses increased throughout the ripening period. However, there were not large quantitative differences among the peptide profiles of all the cheese samples. The polyunsaturated fatty acids (PUFA), the polyunsaturated to saturated fatty acid ratios (PUFA/SFA) and total cis fatty acid contents were found to be higher whilst the saturated fatty acid and trans fatty acid content were found to be lower than those of the control cheese (p<0.05). It was found that the use of corn oil instead of milk fat in cheese production decreased the cholesterol content of the cheese samples (p<0.05). The sensory scores of corn oil cheese were almost similar to the control cheese. The results indicated that corn oil utilization in cheese production has commercial potential in overcoming the defects related to fat reduction.

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Section: Textural Propertiesmentioning

confidence: 99%

“…Flavor and compositional quality are the ultimate criterion of the desirability of any food product (Dhamsaniya et al 2012). The sensory scores of all samples are given in Table 5.…”

Section: Sensory Propertiesmentioning

confidence: 99%

Use of corn oil in the production of Turkish white cheese

et al. 2012

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“…Organogels were viscoelastic materials which were comprised of organic gelator and liquid oil (Dhamsaniya, Patel, & Dabhi, 2012). In these semisolid systems, the liquid oil phase was immobilized by three‐dimensional network of self‐assembled or inter‐twined gelator fibers (Co & Marangoni, 2018; Rocha et al., 2013; Schaink, van Malssen, Morgado‐Alves, Kalnin, & van der Linden, 2007).…”

Section: Introductionmentioning

confidence: 99%

Stabilization of peanut butter by rice bran wax

Huang

Guo

Deng

et al. 2020

Journal of Food Science

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To improve stability of peanut butter, rice bran wax (RBX) was added into peanut butter as a stabilizer by formation of organogel. Effects of addition of RBX, heating temperature, and cooling temperature on stabilization effect of peanut butter by RBX were investigated. The optimum conditions were as follow: addition of RBX at 4.0 wt%; heating temperature at 85 °C, and cooling temperature at 20 °C. Under the optimum conditions, the oil loss of peanut butter decreased from 12.19% to 4.04%, and the adhesiveness of peanut butter increased from 23.5 to 165.9 g·s. After storage for 25 weeks, the acid value (AV) of peanut butter prepared under the optimum conditions increased from 0.65 to 0.80 mg/g, and the peroxide value (PV) increased from 0.116 to 0.127 meq/kg. However, the AV of natural peanut butter increased to 1.73 mg/g, and PV increased to 0.178 meq/kg. The confocal laser scanning microscope images showed that the cooling temperature significantly affected crystallization of RBX and distribution of solid particles. When RBX formed needle‐like crystals and peanut solid particles were evenly distributed in the oil phase, stable peanut butter was obtained. These results suggested that the RBX was an effective stabilizer for peanut butter. Practical Application Oil separation often occurred to peanut butter during storage, which reduced the sensory quality of peanut butter and shortened its shelf life. This study stabilized peanut butter by addition of RBX based on the formation of organogel, which was of great practical significance to improve the shelf life of peanut butter.

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“…This effect was first detected in friedsalted peanuts (Valeria et al 2006). A study on peanut butter prepared using seven peanut cultivars commonly grown in the major producing states of India showed that peanut variety Somnath is best suited for producing peanut butter (Dhamsaniya et al 2012). Other studies have reported differences in the physical and chemical properties of peanuts and of peanut butter from the ÇOM and NC-7 cultivars, although little is known of the decreases in antioxidant activity during preliminary storage (Özcan et al 2003).…”

Section: Introductionmentioning

confidence: 99%

Relationship of chemical properties of different peanut varieties to peanut butter storage stability

Ana

Shi

Liu

et al. 2018

Journal of Integrative Agriculture

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This study examined the effect of peanut quality on the storage stability of peanut butter. The quality of 17 varieties of peanuts was analyzed, and each was used to prepare peanut butter. For different storage temperatures and durations, stability of the peanut butter was measured according to three indicators: peroxide value, acid value, and centrifugal rate. The correlation between peanut components and peanut butter storage stability was also investigated. The results indicated significant differences in fatty acid composition between different varieties of peanut. Peanut butter prepared with high oleic peanuts (Kainong 17-15) had a significantly longer shelf life than that of other varieties. The significant correlation between the stability of peanut butter and peanut quality suggests that oleic acid and linoleic acid were the main influencing factors on stability. This study finds that the high oleic peanuts (HOP) is the most suitable variety for making peanut butter, which can allow farmers and processors to choose the specific variety for better product and shelf life.

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Selection of groundnut variety for making a good quality peanut butter

Cited by 28 publications

References 5 publications

Use of corn oil in the production of Turkish white cheese

Use of corn oil in the production of Turkish white cheese

Stabilization of peanut butter by rice bran wax

Relationship of chemical properties of different peanut varieties to peanut butter storage stability

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