Sensory, chemical, and physical changes in increased water activity peanut butter products

被引：12

作者：

Felland, SL ^{[1
]}

Koehler, PE ^{[1
]}

机构：

[1] UNIV GEORGIA, DEPT FOOD SCI & TECHNOL, ATHENS, GA 30602 USA

来源：

JOURNAL OF FOOD QUALITY | 1997年 / 20卷 / 02期

关键词：

D O I：

10.1111/j.1745-4557.1997.tb00459.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of moisture, temperature,;and storage time on the flavor characteristics of increased water activity peanut butter products were determined by sensory analysis. All three factors affected the sensory attributes of the products. At all temperatures and storage times, peanut butter products with 5.0% water added had lower roasted aroma and roasted flavor, with more off-odors and off-flavors than the 2.5% or 0.0% water added samples. Water activity and color were monitored throughout the study, and samples were evaluated for oxidation.

引用

页码：145 / 156

页数：12

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