Publication
Unhydrogenated palm oil as a stabilizer for peanut butter
Details
Author(s):
MJ Hinds; MS Chinnan; LR Beuchat
Type of Document:
Scholarly Article
Publisher/Journal:
Journal of Food Science
Date of Publication:
1994
Place of Publication:
Not Available
Links
Description
Abstract: Response surface methodology was used to investigate the potential of unhydrogenated palm oil (PO), with and without peanut shell flour (PSF), to prevent oil separation in peanut butter. Percent oil separation, texture and color attributes were measured after 0, 1 and 2 wk storage at 15, 25 and 35
