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
Online-Zugang:	Volltext
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