Investigation of centrifugal and rheological techniques to predict stability of peanut butter

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V Totlani

Type of Document:
Thesis or Dissertation


Not Available

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Place of Publication:
Not Available


Abstract: Oil separation has been a major problem in peanut butter, which is prevented by incorporating stabilizers. This additive forms a network structure at low temperatures, which entraps the oil thereby, preventing its separation. The structure also imparts a viscoelastic property to peanut butter. The objectives of the study was to 1) develop a rapid testing method based on centrifugation, and 2) characterize the viscoelastic properties of peanut butter using controlled stress rheometry. Centrifugation technique helped in predicting the shelf life of stabilized peanut butter as 1-2 yr at 21-24

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