Texture and flavor evaluation of peanut butter stabilized with natural waxes

Texture and flavor evaluation of peanut butter stabilized with natural waxes

Natural peanut butter was stabilized with 1.0%–2.0% (w/w) beeswax (BW), candelilla wax (CLW), rice bran wax (RBW), or sunflower wax (SFW). The appearance, spreadability, mouthfeel, and flavor attributes of these samples were evaluated by a trained sensory panel using commercial stabilized peanut but...

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Veröffentlicht in:Journal of food science 2022-04, Vol.87 (4), p.1851-1864
Hauptverfasser: Winkler‐Moser, Jill K., Anderson, Julie A., Hwang, Hong‐Sik
Format: Artikel
Sprache:eng
Schlagworte:
Arachis
Beeswax
Butter
Candelilla wax
Firmness
Flavors
Off flavor
Oils & fats
Optimization
Peanut butter
Peanuts
Product specifications
Seeds
Sensory evaluation
stabilizer, peanut butter, wax, oleogel
Texture
Waxes
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Beschreibung
Zusammenfassung:Natural peanut butter was stabilized with 1.0%–2.0% (w/w) beeswax (BW), candelilla wax (CLW), rice bran wax (RBW), or sunflower wax (SFW). The appearance, spreadability, mouthfeel, and flavor attributes of these samples were evaluated by a trained sensory panel using commercial stabilized peanut butter and a sample stabilized with hydrogenated cottonseed oil as references. The waxes and their blend ratio significantly (p 
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.16118