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
收藏
页码：944 / 945
页数：2
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