Physicochemical and sensory characteristic changes in fortified peanut spreads after 3 months of storage at different temperatures

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 8, 2002, Pages 2377-2384

  Yew, Jui Yueh ^a   Phillips, R Dixon ^a   Resurreccion, Anna V A ^a   Hung, Yen Con ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Fortified; Peanut spread; Storage; Texture; Vitamin

Indexed keywords

AMINO ACID; ANTIOXIDANT; ASCORBIC ACID; CALCIUM ANTAGONIST; IRON; MINERAL; PYRIDOXINE; RETINOL; RIBOFLAVIN; THIAMINE; VITAMIN;

ADULT; ANIMAL; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CHEMICAL MODIFICATION; CHILD; COLOR; CRYSTALLIZATION; DEGRADATION; DIET SUPPLEMENTATION; DRUG STABILITY; FLAVOR; FOOD HANDLING; FOOD PRESERVATION; HEALTH CARE POLICY; HUMAN; MILK; MOLECULAR STABILITY; PEANUT; PHYSICAL CHEMISTRY; PHYTOCHEMISTRY; QUALITY CONTROL; SENSATION; SOLUBILITY; SOYBEAN; STORAGE; TASTE; TEMPERATURE; TEMPERATURE SENSITIVITY; MIDDLE AGED;

ANIMALIA; ARACHIS HYPOGAEA; GLYCINE MAX;

ADULT; AMINO ACIDS; ANIMALS; ANTIOXIDANTS; ARACHIS HYPOGAEA; CHEMISTRY, PHYSICAL; CHILD; COLOR; DRUG STABILITY; FOOD HANDLING; FOOD PRESERVATION; FOOD TECHNOLOGY; FOOD, FORTIFIED; HUMANS; MIDDLE AGED; MILK; MINERALS; NUTRITION POLICY; SENSATION; SOYBEANS; TASTE; TEMPERATURE; VITAMINS;

EID: 0037052185     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011258r     Document Type: Article

References (27)

1. Peanut butter
2. Accelerated shelf-life testing of foods
3. Lipid oxidation in foods
4. Stability of retinyl palmitate during cooking and storage in rice fortified with ultra rice fortification technology
5. Riboflavin
6. 6
7. Characterization of the texture properties of spreadable peanut based products
8. Training of sensory panel members
9. Development of a lexicon for the description of peanut flavor
10. Comparison of flavor quality of peanut based pastes and peanut butter by sensory methods
11. Overall acceptability and sensory profiles of unstabilized peanut butter and peanut butter stabilized with palm oil
12. A warm-up sample improves reliability of responses in descriptive analysis
13. Vitamins
14. Antioxidative and antihemolytic activities of soybean isoflavones
15. Source of antioxidant activity of soybean and soy products
16. Comparison of the effects of three different grinding procedures on the microstructure of "old-fashioned" non-stabilized peanut butter
17. Lipid
18. Unhydrogenated palm oil as a stabilizer for peanut butter
19. Volatile flavor components of deep fat-fried soybeans
20. Physico-chemical and sensory characteristics of peanut paste stored at different temperatures
21. Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation