Grinding characteristics of Asian originated peanuts (Arachishypogaea L.) and specific energy consumption during ultra-high speed grinding for natural peanut butter production

Rozalli, Norazatul Hanim Mohd; Chin, Nyuk Ling; Yusof, Yus Aniza

doi:10.1016/j.jfoodeng.2014.11.027

Cited by 38 publications

(30 citation statements)

References 21 publications

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“…Peanuts of Virginia and Spanish varieties were used to produce natural peanut butter by a single stage grinding process using an ultrahigh speed blender (Mohd Rozalli et al . ). The selected peanuts ranged between 13–16 mm (Virginia) and 9–12 mm (Spanish) were roasted in batches of 1 kg in a convection oven (Memmert UNB 500, Germany) following optimum settings of 152C‐60 min and 158C‐45 min for Virginia and Spanish variety, respectively, (Mohd Rozalli et al .…”

Section: Methodsmentioning

confidence: 97%

“…The range of these grinding times was found to produce peanut butter with similar or closer trend of particle size and rheological properties of commercial peanut butter (Mohd Rozalli et al . ). The peanut butter was filled into 8 cm × 11 cm polypropylene plastic containers with lid and kept at 10 ± 2C in a chiller, at 25 ± 2C in an air‐conditioned room and at 35 ± 2C in an incubator prior to analysis where temperature was continuously monitored using a logging thermometer (HI 98804, K‐J‐T Thermometer, Hanna Instruments Inc.).…”

Section: Methodsmentioning

confidence: 97%

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Effects of Grinding Time on Rheological, Textural and Physical Properties of Natural Peanut Butter Stored at Different Temperatures

Hanim

Chin

Yusof

2015

Journal of Texture Studies

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The effects of ultrahigh speed grinding process duration of 2-4 min and its storage temperature on rheological, textural and physical properties of natural peanut butter produced from peanuts of Virginia and Spanish varieties were investigated. Both types of peanut butter samples exhibited food suspension with multimodal particle size distribution, fitted adequately to the Casson model and demonstrated nonNewtonian shear-thinning behavior with apparent yield stress. The storage (G 0 ) and loss (G 00 ) modulus decreased as a function of grinding time and temperature. Grinding time and storage temperature gave significant effects on all the responses (P < 0.05) while peanut variety only has impact on the particle size distribution. Identical trends were observed for the natural peanut butter from both Virginia and Spanish peanut varieties. PRACTICAL APPLICATIONSProcessing and storage temperature are among factors influencing texture of food suspension such as butter and spreads. Our research investigated the effect of grinding time and storage temperature on rheological, textural and physical properties of natural peanut butter in the effort of producing optimum quality in terms of finest texture. The relationship between particle size distribution and textural properties is useful in the development of natural peanut butter with this study focusing on grinding effects as its processing and stability in terms of storage temperature.

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Section: Methodsmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 97%

Effects of Grinding Time on Rheological, Textural and Physical Properties of Natural Peanut Butter Stored at Different Temperatures

Hanim

Chin

Yusof

2015

Journal of Texture Studies

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“…Particle size distribution was determined according to Rozalli et al 11 and slightly modified. Briefly, the sesame paste of 1 g was mixed with several drops of hexane in beaker, and then added with water of 50 ml to disperse the sesame paste particles evenly.…”

Section: Determination Of Particle Size Distributionmentioning

confidence: 99%

The Colloidal and Oxidative Stability of the Sesame Pastes during Storage

Hou

Wang

2020

J. Oleo Sci.

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Introduction Sesame Sesamum indicum L. is one of the most important oilseed crops in the world, which contains up to 50 crude lipids, as well as high content of protein, minerals and vitamin 1. A diversity of the unique antioxidant compounds has been found from sesame seeds, including lipid-soluble sesamin, sesamol, sesamolin, and sesaminol, and water-soluble sesame lignan and lignan glucosides 2. Consumption of sesame seeds could lead to the increase of plasma tocopherol levels, which is helpful to prevent heart disease, and to decrease body adiosity indices 3. Sesame have long been consumed in the Middle East and East Asia mainly in the form of the sesame seeds, sesame oil and sesame pastes. Sesame pastes are made of milling of the roasted sesame seeds, and are a kind of colloidal suspension with hydrophilic solids suspended in sesame oil 4. In China, the sesame pastes are traditionally processed without adding any additives, and they are increasingly preferable as the demand of natural food products is rising in the recent years. Storage stability of the sesame pastes is the main concern for the manufacturers and the consumers. Firstly, during storage, particles in the sesame pastes are prone to precipitate, causing oil separation and the sediment cake, thus the negative effect on acceptability of the consumers, secondly, lipid oxidation is also one of the most common problems, which develops the rancidity and leads to the off-flavor 5. Çiftçi et al. studied the colloidal stability of the sesame paste 6 , some

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“…After manual skin removal process, undamaged roasted peanuts were then subjected to grinding using ultra high speed grinder at 22,000 rpm (M-PLAN multi-function processor, M-PLAN Sdn. Bhd., Malaysia) for 2.5 and 3.0 min grinding time to produce natural peanut butter (Mohd Rozalli et al 2015). The commercial smooth and spreadable peanut butter (Lady's Choice™, Unilever (Malaysia) Holdings Sdn.…”

Section: Natural Peanut Butter Preparationmentioning

confidence: 99%

Quality changes of stabilizer-free natural peanut butter during storage

et al. 2015

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The storage stability of preservative-free peanut butter was evaluated for changes in physicochemical quality including moisture content and water activity, microbiological properties, oxidative stability and textural quality in terms of spreadability and firmness. The study was conducted for 16 weeks at storage temperature of 10, 25 and 35 °C on natural and pure peanut butter produced from two varieties of peanuts, the Virginia and Spanish TMV-2 varieties of China and India origin, respectively. The peanuts were ground using a high speed grinder for 2.5 and 3.0 min to produce peanut butter without addition of other ingredient. The natural peanut butter exhibited stability and had acceptable microbial count during storage. Storage at 10 °C gave similar textural quality with commercial product until week 8 and without appreciable loss in oxidative stability until week 12. At higher storage temperatures of 25 and 35 °C, oxidative stability was shortened to 4 weeks of storage. Among the factors of storage temperature and time, grinding time and peanut variety, storage temperature had the most significant effects on quality changes of natural peanut butter.

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Grinding characteristics of Asian originated peanuts (Arachishypogaea L.) and specific energy consumption during ultra-high speed grinding for natural peanut butter production

Cited by 38 publications

References 21 publications

Effects of Grinding Time on Rheological, Textural and Physical Properties of Natural Peanut Butter Stored at Different Temperatures

Effects of Grinding Time on Rheological, Textural and Physical Properties of Natural Peanut Butter Stored at Different Temperatures

The Colloidal and Oxidative Stability of the Sesame Pastes during Storage

Quality changes of stabilizer-free natural peanut butter during storage

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