Microstructure of peanut butter stabilized with palm oil

被引:19
作者
Aryana, KJ [1 ]
Resurreccion, AVA [1 ]
Chinnan, MS [1 ]
Beuchat, LR [1 ]
机构
[1] Univ Georgia, Dept Food Sci & Technol, Ctr Food Safety & Qual Enhancement, Griffin, GA 30223 USA
关键词
D O I
10.1111/j.1745-4549.2000.tb00415.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Free oil separation is a problem in "natural" peanut butter. Studies have indicated that palm oil functions as an effective stabilizer in peanut butter. This study was undertaken to determine the effect of palm oil on microstructural features of peanut butter. Samples containing 0, 1.5 and 2.5% palm oil and a control containing hydrogenated vegetable oils were prepared and stored at OC and 45C for 130 days. Microstructure was examined by light microscopy. Addition of palm oil in peanut butter markedly increased spatial distribution of protein bodies and cell wall fragments when compared to nonstabilized products. Palm oil has potential as a stabilizer in peanut butter, bur shelf-life stability is likely to be less than that achieved with presently used stabilizers, at elevated temperatures due to a less stable microstructure resulting in a lower level of solid dispersion in the continuous oil phase.
引用
收藏
页码:229 / 241
页数:13
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