Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures
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 susp...
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| Format: | Article |
| Language: | English |
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Wiley-Blackwell Publishing
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/54096/1/Effects%20of%20grinding%20time%20on%20rheological.pdf |
| _version_ | 1825930971924398080 |
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| author | Mohd Rozalli, Norazatul Hanim Chin, Nyuk Ling Yusof, Yus Aniza |
| author_facet | Mohd Rozalli, Norazatul Hanim Chin, Nyuk Ling Yusof, Yus Aniza |
| author_sort | Mohd Rozalli, Norazatul Hanim |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T09:19:40Z |
| format | Article |
| id | upm.eprints-54096 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:19:40Z |
| publishDate | 2016 |
| publisher | Wiley-Blackwell Publishing |
| record_format | dspace |
| spelling | upm.eprints-540962018-02-28T04:05:37Z http://psasir.upm.edu.my/id/eprint/54096/ Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures Mohd Rozalli, Norazatul Hanim Chin, Nyuk Ling Yusof, Yus Aniza 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. Wiley-Blackwell Publishing 2016-04 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/54096/1/Effects%20of%20grinding%20time%20on%20rheological.pdf 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 http://onlinelibrary.wiley.com/doi/10.1111/jtxs.12167/abstract Peanut butter; Particle size distribution; Rheology; Temperature; Texture; Viscoelastic 10.1111/jtxs.12167 |
| spellingShingle | Peanut butter; Particle size distribution; Rheology; Temperature; Texture; Viscoelastic Mohd Rozalli, Norazatul Hanim Chin, Nyuk Ling Yusof, Yus Aniza Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures |
| title | Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures |
| title_full | Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures |
| title_fullStr | Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures |
| title_full_unstemmed | Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures |
| title_short | Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures |
| title_sort | effects of grinding time on rheological textural and physical properties of natural peanut butter stored at different temperatures |
| topic | Peanut butter; Particle size distribution; Rheology; Temperature; Texture; Viscoelastic |
| url | http://psasir.upm.edu.my/id/eprint/54096/1/Effects%20of%20grinding%20time%20on%20rheological.pdf |
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