EFFECTS OF PEANUT SHELL FLOUR ON FIRMNESS, COLOR AND ACCEPTANCE OF PEANUT BUTTER

被引：9

作者：

COLLINS, JL

SANCHEZ, JF

机构：

[1] Dept of Food Technology & Science, Institute of Agriculture, The University of Tennessee, Knoxville, Tennessee

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb08549.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A flour was prepared from peanut shells and added to peanut butter at levels of 0–1%. The flour increased firmness, had only a slight effect on color, and produced no sensory preferences of the peanut butter. Results indidate that the flour may have usefulness as a stabilizer of peanut butter. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：944 / 945

页数：2

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