Characterization of the Textural Properties of Spreadable Peanut Based Products 1

Abstract

Textural characteristics of two peanut butter samples and one peanut paste sample were determined using three instrumental methods and a texture profile panel. In Method A, a penetrometer with a cone‐shaped probe attachment was used. Method B involved the use of a plunger attached to the crosshead of the Instron Universal Testing Machine. Method C was a modified texture profile analysis (TPA). Instrumental measures show that peanut paste was the hardest, exhibited the greatest adhesive force but the least time to break the peanut column, and was the least cohesive. All instrumental methods were acceptable but TPA provided more information than the two other methods in describing texture. The panel rated the paste as firmest, least adhesive, spread least on the tongue, least smooth, most grainy, and most difficult to swallow. Significant correlations were found between several instrumental measures and sensory characteristics.

Effect of formulation and processing conditions on the rheological and textural properties of a semi-liquid syrup model

“…The failure way (within the material and leaving residues in base and probe) is characteristic of a cohesive-adhesive failure as mentioned by Kilcast and Roberts (1998) and Adhikari et al (2003). The findings of some authors on confectionery systems show that composition play an important role over adhesive properties, which is in agreement with the results of this work (Adhikari et al, 2003;Henry & Katz, 1969;Muego, 1990). …”

“…Kilcast and Roberts (1998) studied the adhesive properties of a confectionery product (caramel) by a probe test in order to study the effect of material probe (polytetrafluoroethylene and stainless steel) and temperature, in sticking and failure mode. Muego (1990) evaluated the adhesive properties of peanut butter and pastes under different probe tests.…”

Development of Pistachio (Pistacia vera L.) Spread

“…These results were similar to the findings of Lee and Resurreccion () who reported that 12 sensory TPA attributes were highly correlated ( R ≥ 0.88) with one or more instrumental texture profile analyser (TPA) parameters. Muego and others (), in their attempt to correlate instrumental and sensory analysis of peanut butter textures, using different instrumental methods, found that correlations varied, depending on the method used and only 2 sensory attributes were well correlated ( R > 0.90) using a cone penetrometer. Johnson () discovered a high correlation coefficient ( R > 0.88) between sensory firmness and oiliness of peanut butter using a cone penetrometer; however, weaker correlations between back extrusion force and sensory textural attributes were obtained.…”

Consumer-Based Optimization of Peanut-Chocolate Bar Using Response Surface Methodology

“…Kernels with any remaining testa were passed through the blancher a second time. Blanched peanuts were roasted on the basis of the methods of Muego et al. (1990) as adapted from Woodroof (1983).…”