Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures

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Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures

The effects of ultrahigh speed grinding process duration of 2–4 min and its storage temperature on rheological, textural and physical properties of natural peanut butter produced from peanuts of Virginia and Spanish varieties were investigated. Both types of peanut butter samples exhibited food susp...

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Bibliographic Details
Main Authors:	Mohd Rozalli, Norazatul Hanim, Chin, Nyuk Ling, Yusof, Yus Aniza
Format:	Article
Language:	English
Published:	Wiley-Blackwell Publishing 2016
Subjects:	Peanut butter; Particle size distribution; Rheology; Temperature; Texture; Viscoelastic
Online Access:	http://psasir.upm.edu.my/id/eprint/54096/ http://psasir.upm.edu.my/id/eprint/54096/1/Effects%20of%20grinding%20time%20on%20rheological.pdf

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