A novel whole peanut butter refined by stirred media mill: The size, microstructure, rheology, nutrients, and flavor
A novel whole peanut butter (PB) was developed using an emerging technology called stirred media mill (SMM). The impact of SMM on the size, microstructure, rheology, nutrient, and flavor of PB was investigated. The SMM treatment significantly decreased the particle size of PB, damaged cell structure...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 2023-09, Vol.88 (9), p.3879-3892 |
|---|---|
| Hauptverfasser: | , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 3892 |
|---|---|
| container_issue | 9 |
| container_start_page | 3879 |
| container_title | Journal of food science |
| container_volume | 88 |
| creator | Li, Changhong Dai, Taotao Deng, Lizhen Shuai, Xixiang He, Xiaohong Li, Ti Liu, Chengmei Chen, Jun |
| description | A novel whole peanut butter (PB) was developed using an emerging technology called stirred media mill (SMM). The impact of SMM on the size, microstructure, rheology, nutrient, and flavor of PB was investigated. The SMM treatment significantly decreased the particle size of PB, damaged cell structure, and released the oil body from cells. The apparent viscosity of PB decreased with the grinding process. Visual inspection revealed that the colloidal stability of PB was improved. The fatty acid composition was not affected by the grinding process. However, the tocopherol contents of the extracted oil slightly increased. Electronic nose and GC-MS analysis indicated that SMM could alter the flavor of PB after grinding for 45 min. Overall, SMM was a potential process technology to manufacture stable nut butter with smooth texture and delightful flavor profile. |
| doi_str_mv | 10.1111/1750-3841.16688 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2839247639</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2839247639</sourcerecordid><originalsourceid>FETCH-LOGICAL-c325t-25f927837c3fdbe55b138a569080b633a770f0886e0954c2f7db82acaf8c85133</originalsourceid><addsrcrecordid>eNpdkblPwzAYxS0EouWY2ZAlFoYGfMRH2CrEJSGxwBw5yReayo2L7RSVvx6Ha8CL_ayfnz6_h9AJJRc0rUuqBMm4zukFlVLrHTT9u9lFU0IYyyjN1QQdhLAko-ZyH024yoXmRE5RnOPebcDi94WzgNdg-iHiaogRPPbQdj00uNriEDvv03EFTWfwqrP2Cj8vAIfuA2ZJ196F6Ic6Dj5pvwBn3et2hpOb76CPYYZN3-DWmo3zR2ivNTbA8c9-iF5ub56v77PHp7uH6_ljVnMmYsZEWzCluap521QgREW5NkIWRJNKcm6UIi3RWgIpRF6zVjWVZqY2ra61oJwfovNv37V3bwOEWK66UIO1pgc3hJJpXrBcSV4k9OwfunSD79N0iZI5zXNW6ERdflPjd0OKp1z7bmX8tqSkHAspx_jLMf7yq5D04vTHd6hSdn_8bwP8E8GghRY</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2864144298</pqid></control><display><type>article</type><title>A novel whole peanut butter refined by stirred media mill: The size, microstructure, rheology, nutrients, and flavor</title><source>Wiley Online Library Journals</source><creator>Li, Changhong ; Dai, Taotao ; Deng, Lizhen ; Shuai, Xixiang ; He, Xiaohong ; Li, Ti ; Liu, Chengmei ; Chen, Jun</creator><creatorcontrib>Li, Changhong ; Dai, Taotao ; Deng, Lizhen ; Shuai, Xixiang ; He, Xiaohong ; Li, Ti ; Liu, Chengmei ; Chen, Jun</creatorcontrib><description>A novel whole peanut butter (PB) was developed using an emerging technology called stirred media mill (SMM). The impact of SMM on the size, microstructure, rheology, nutrient, and flavor of PB was investigated. The SMM treatment significantly decreased the particle size of PB, damaged cell structure, and released the oil body from cells. The apparent viscosity of PB decreased with the grinding process. Visual inspection revealed that the colloidal stability of PB was improved. The fatty acid composition was not affected by the grinding process. However, the tocopherol contents of the extracted oil slightly increased. Electronic nose and GC-MS analysis indicated that SMM could alter the flavor of PB after grinding for 45 min. Overall, SMM was a potential process technology to manufacture stable nut butter with smooth texture and delightful flavor profile.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.16688</identifier><identifier>PMID: 37458306</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Butter ; Cell size ; Colloiding ; Cytology ; Electronic noses ; Fatty acid composition ; Fatty acids ; Flavor compounds ; Flavors ; Grinding ; Microstructure ; New technology ; Nutrients ; Peanut butter ; Peanuts ; Rheological properties ; Rheology ; Tocopherol</subject><ispartof>Journal of food science, 2023-09, Vol.88 (9), p.3879-3892</ispartof><rights>2023 Institute of Food Technologists.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c325t-25f927837c3fdbe55b138a569080b633a770f0886e0954c2f7db82acaf8c85133</citedby><cites>FETCH-LOGICAL-c325t-25f927837c3fdbe55b138a569080b633a770f0886e0954c2f7db82acaf8c85133</cites><orcidid>0009-0009-8712-202X ; 0000-0002-4006-3626</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,781,785,27929,27930</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37458306$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Li, Changhong</creatorcontrib><creatorcontrib>Dai, Taotao</creatorcontrib><creatorcontrib>Deng, Lizhen</creatorcontrib><creatorcontrib>Shuai, Xixiang</creatorcontrib><creatorcontrib>He, Xiaohong</creatorcontrib><creatorcontrib>Li, Ti</creatorcontrib><creatorcontrib>Liu, Chengmei</creatorcontrib><creatorcontrib>Chen, Jun</creatorcontrib><title>A novel whole peanut butter refined by stirred media mill: The size, microstructure, rheology, nutrients, and flavor</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>A novel whole peanut butter (PB) was developed using an emerging technology called stirred media mill (SMM). The impact of SMM on the size, microstructure, rheology, nutrient, and flavor of PB was investigated. The SMM treatment significantly decreased the particle size of PB, damaged cell structure, and released the oil body from cells. The apparent viscosity of PB decreased with the grinding process. Visual inspection revealed that the colloidal stability of PB was improved. The fatty acid composition was not affected by the grinding process. However, the tocopherol contents of the extracted oil slightly increased. Electronic nose and GC-MS analysis indicated that SMM could alter the flavor of PB after grinding for 45 min. Overall, SMM was a potential process technology to manufacture stable nut butter with smooth texture and delightful flavor profile.</description><subject>Butter</subject><subject>Cell size</subject><subject>Colloiding</subject><subject>Cytology</subject><subject>Electronic noses</subject><subject>Fatty acid composition</subject><subject>Fatty acids</subject><subject>Flavor compounds</subject><subject>Flavors</subject><subject>Grinding</subject><subject>Microstructure</subject><subject>New technology</subject><subject>Nutrients</subject><subject>Peanut butter</subject><subject>Peanuts</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>Tocopherol</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNpdkblPwzAYxS0EouWY2ZAlFoYGfMRH2CrEJSGxwBw5yReayo2L7RSVvx6Ha8CL_ayfnz6_h9AJJRc0rUuqBMm4zukFlVLrHTT9u9lFU0IYyyjN1QQdhLAko-ZyH024yoXmRE5RnOPebcDi94WzgNdg-iHiaogRPPbQdj00uNriEDvv03EFTWfwqrP2Cj8vAIfuA2ZJ196F6Ic6Dj5pvwBn3et2hpOb76CPYYZN3-DWmo3zR2ivNTbA8c9-iF5ub56v77PHp7uH6_ljVnMmYsZEWzCluap521QgREW5NkIWRJNKcm6UIi3RWgIpRF6zVjWVZqY2ra61oJwfovNv37V3bwOEWK66UIO1pgc3hJJpXrBcSV4k9OwfunSD79N0iZI5zXNW6ERdflPjd0OKp1z7bmX8tqSkHAspx_jLMf7yq5D04vTHd6hSdn_8bwP8E8GghRY</recordid><startdate>20230901</startdate><enddate>20230901</enddate><creator>Li, Changhong</creator><creator>Dai, Taotao</creator><creator>Deng, Lizhen</creator><creator>Shuai, Xixiang</creator><creator>He, Xiaohong</creator><creator>Li, Ti</creator><creator>Liu, Chengmei</creator><creator>Chen, Jun</creator><general>Wiley Subscription Services, Inc</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0009-0009-8712-202X</orcidid><orcidid>https://orcid.org/0000-0002-4006-3626</orcidid></search><sort><creationdate>20230901</creationdate><title>A novel whole peanut butter refined by stirred media mill: The size, microstructure, rheology, nutrients, and flavor</title><author>Li, Changhong ; Dai, Taotao ; Deng, Lizhen ; Shuai, Xixiang ; He, Xiaohong ; Li, Ti ; Liu, Chengmei ; Chen, Jun</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c325t-25f927837c3fdbe55b138a569080b633a770f0886e0954c2f7db82acaf8c85133</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Butter</topic><topic>Cell size</topic><topic>Colloiding</topic><topic>Cytology</topic><topic>Electronic noses</topic><topic>Fatty acid composition</topic><topic>Fatty acids</topic><topic>Flavor compounds</topic><topic>Flavors</topic><topic>Grinding</topic><topic>Microstructure</topic><topic>New technology</topic><topic>Nutrients</topic><topic>Peanut butter</topic><topic>Peanuts</topic><topic>Rheological properties</topic><topic>Rheology</topic><topic>Tocopherol</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Changhong</creatorcontrib><creatorcontrib>Dai, Taotao</creatorcontrib><creatorcontrib>Deng, Lizhen</creatorcontrib><creatorcontrib>Shuai, Xixiang</creatorcontrib><creatorcontrib>He, Xiaohong</creatorcontrib><creatorcontrib>Li, Ti</creatorcontrib><creatorcontrib>Liu, Chengmei</creatorcontrib><creatorcontrib>Chen, Jun</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Changhong</au><au>Dai, Taotao</au><au>Deng, Lizhen</au><au>Shuai, Xixiang</au><au>He, Xiaohong</au><au>Li, Ti</au><au>Liu, Chengmei</au><au>Chen, Jun</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A novel whole peanut butter refined by stirred media mill: The size, microstructure, rheology, nutrients, and flavor</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2023-09-01</date><risdate>2023</risdate><volume>88</volume><issue>9</issue><spage>3879</spage><epage>3892</epage><pages>3879-3892</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>A novel whole peanut butter (PB) was developed using an emerging technology called stirred media mill (SMM). The impact of SMM on the size, microstructure, rheology, nutrient, and flavor of PB was investigated. The SMM treatment significantly decreased the particle size of PB, damaged cell structure, and released the oil body from cells. The apparent viscosity of PB decreased with the grinding process. Visual inspection revealed that the colloidal stability of PB was improved. The fatty acid composition was not affected by the grinding process. However, the tocopherol contents of the extracted oil slightly increased. Electronic nose and GC-MS analysis indicated that SMM could alter the flavor of PB after grinding for 45 min. Overall, SMM was a potential process technology to manufacture stable nut butter with smooth texture and delightful flavor profile.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>37458306</pmid><doi>10.1111/1750-3841.16688</doi><tpages>14</tpages><orcidid>https://orcid.org/0009-0009-8712-202X</orcidid><orcidid>https://orcid.org/0000-0002-4006-3626</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 2023-09, Vol.88 (9), p.3879-3892 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2839247639 |
| source | Wiley Online Library Journals |
| subjects | Butter Cell size Colloiding Cytology Electronic noses Fatty acid composition Fatty acids Flavor compounds Flavors Grinding Microstructure New technology Nutrients Peanut butter Peanuts Rheological properties Rheology Tocopherol |
| title | A novel whole peanut butter refined by stirred media mill: The size, microstructure, rheology, nutrients, and flavor |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-13T19%3A50%3A58IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=A%20novel%20whole%20peanut%20butter%20refined%20by%20stirred%20media%20mill:%20The%20size,%20microstructure,%20rheology,%20nutrients,%20and%20flavor&rft.jtitle=Journal%20of%20food%20science&rft.au=Li,%20Changhong&rft.date=2023-09-01&rft.volume=88&rft.issue=9&rft.spage=3879&rft.epage=3892&rft.pages=3879-3892&rft.issn=0022-1147&rft.eissn=1750-3841&rft_id=info:doi/10.1111/1750-3841.16688&rft_dat=%3Cproquest_cross%3E2839247639%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2864144298&rft_id=info:pmid/37458306&rfr_iscdi=true |