Improved Correlation Between Sensory and Instrumental Measurement of Peanut Butter Texture

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Details

Author(s):
C.M. Lee; A.V.A. Resurreccion

Type of Document:
Scholarly Article

 

Publisher/Journal:
Journal of Food Science

Date of Publication:
2002

Place of Publication:
Not Available

Description

Abstract: Two commercial peanut butters and 3 laboratory-prepared peanut butters containing 0.5, 1.5 and 2.5% stabilizer were evaluated by sensory and instrumental texture profile analysis (TPA) using an Instron. A 2

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