Effect of particle size on the quality of peanut pastes

CRSP:   |  Region:   |  Topic: ,   |  Database:

BL Santos; AVA Resurreccion

Type of Document:
Scholarly Article


Journal of Food Science

Date of Publication:

Place of Publication:
Not Available


Abstract: A spread made from light colored, bland peanut paste flavored with cheese, meat, fruit or chocolate would enhance the probability of increased utilization of peanuts. The effect of particle size on quality of pastes prepared from whole peanut kernels subjected to water extraction (WE) and chopping was determined. Results indicated that the paste prepared from coarsely or moderately chopped peanuts was found to be light in color and have the lowest flavor intensity scores. Paste prepared from finely chopped peanuts had the darkest color among all treatments.

Additional Bibliographic Information

Coming soon

Send us your questions or comments

Your Name (required)

Your Email (required)


Please enter this text: