Quality changes of stabilizer-free natural peanut butter during storage

Rozalli, Norazatul Hanim Mohd; Chin, Nyuk Ling; Yusof, Yus Aniza; Mahyudin, Nor Ainy

doi:10.1007/s13197-015-2006-x

Cited by 26 publications

(26 citation statements)

References 26 publications

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“…At the end of 28 days, sample preserved with only clove extract was rated highest rating (7.13), followed by sample preserved with BHA (6.80). The result was in agreement with the findings of Mohd-Rozalli, et al [24,25], who reported 4 weeks of oxidative stability for stabilizer-free natural peanut butter at temperature of 25°C. According to the authors, storage temperature had the most significant effect on quality changes of peanut butter.…”

Section: Sensory Evaluationsupporting

confidence: 93%

Antioxidant Potentials of Turmeric ( Curcuma longa ) and Clove ( Syzygium aromaticum ) Extracts, Singly and in Synergy on Peanut Butter

Adegoke¹

2018

FSNT

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Turmeric and clove are considered to be rich sources of phenolic compounds that can be used to replace synthetic antioxidants in fatty foods. Therefore the use of clove and turmeric extracts as natural antioxidants in peanut butter has future prospects. The main objective of this study was to preserve peanut butter with turmeric and clove ethanol extracts as natural antioxidants. The prepared peanut butter (PB) was preserved at 25°C with 100 ppm each of turmeric and clove extracts; mixtures of turmeric and clove in ratios 1:1, 1:3 and 3:1 respectively. Butylated hydroxyl anisole (BHA) was used as a control in another sample. Peroxide values (PV) and antioxidant effectiveness (AE) of extracts on the samples were determined on the first day and every 7 days for 28 days. Sensory analysis was carried out on various samples of peanut butter before and at the end of storage period using a 9-point hedonic scale. Peroxide values for all samples at the beginning of storage were 0. At the end of the storage period, untreated peanut butter showed the highest peroxide value (23.33 meq/kg). The PB sample treated with clove extract gave the least PV (8.33meq/kg); however there was no significant difference (p≤0.05) between this value and those obtained for peanut butter preserved with turmeric extract (11.67meq/kg) Butylated hydroxyl anisole (10.00meq/kg) and sample containing turmeric and clove in ratio 1:3 (15.00meq/kg). Similarly antioxidant effectiveness was highest in peanut butter sample containing 100ppm clove extract (66.68%) and least for peanut butter containing mixtures of turmeric and clove in ratio 1:1 (13.32%). In terms of general acceptability sample with BHA received the highest score and there were no significant differences (p≤0.05) among the peanut butter samples containing clove extract at 100 ppm and samples with BHA and one with mixture of turmeric and clove extracts in ratio 1:3. It can be concluded that 100ppm clove ethanol extract was the most suitable natural antioxidant and exhibited maximum score in terms of sensory attributes compared to others with added clove and turmeric extracts.

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Section: Sensory Evaluationsupporting

confidence: 93%

Antioxidant Potentials of Turmeric ( Curcuma longa ) and Clove ( Syzygium aromaticum ) Extracts, Singly and in Synergy on Peanut Butter

Adegoke¹

2018

FSNT

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“…The colloidal stability was expressed as the Oil separation according to the methods of Rozalli et al 10 . Separated oil on the surface was drained with a filter paper and its percentage was calculated via the following equation:…”

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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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“…In butters, fat imparts shortening effect and improves the tenderness, spreadability, mouth feel and flavour of the product [32]. The high percentage of unsaturated fatty acids in peanut oil [6,7] and in sesame seed oil [11,14,15] is considered advantageous for preventing heart diseases and controlling bad cholesterol level in human body [33,34]. In view of the fact that butter made from peanut paste and sesame seed paste consists of plant based unsaturated fats with negligible amount of trans fat [35], the product could be considered healthier alternative to dairy butter.…”

Section: Effect Of the Treatment On The Proximate Composition Of The Prepared Buttermentioning

confidence: 99%

“…Peanut butter is the most important product made from peanut in the world and it is utilized as nutritious spread for bread and crackers as well as ingredient in sandwiches, cookies, confectionaries and other products [6]. The retained high protein and unsaturated fatty acids content in peanut even after being processed into butter makes it an excellent and affordable protein and lipid source [7]. Due to its high nutritive value, peanut based ready-to-usetherapeutic food (RUTF) has been implemented in the diet programme to treat malnutrition among children in African countries [8,9].…”

Section: Introductionmentioning

confidence: 99%

Impact of Partial Replacement of Peanut Paste with Sesame Seed Paste on the Nutritional and Anti-nutritional Components of Butter Made from the Blends

Oduma

Inyang

Okongoh

2020

EJNFS

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The present study was conducted to see the effect of replacement of peanut paste with different levels of sesame seed paste on the nutritional and anti-nutritional components of butter made from the blends. The peanut: Sesame seed pastes were used in the ratios of 100:00, 90:10, 80:20, 70:30, 60:40, 50:50 and 00:100 with 100% peanut and sesame seed pastes as control samples. The results showed that all the parameters determined varied with the proportion of sesame seed paste in the blends. The crude protein, ash, crude fibre and carbohydrate progressively decreased with increase in the level of sesame seed paste substitution. On the contrary, fat and caloric value increased progressively with increase in sesame seed paste in the blends. The total amino acids decreased from 88.24 g/100 g protein while the total essential amino acids increased from 35.30 g/100 g protein in 100% peanut butter to 87.36 g/100 g protein and 37.71 g/100 g protein respectively in 50% sesame seed paste substituted butter. Methionine and cystine increased while lysine decreased with increase in sesame paste substitution. Majority of essential amino acid chemical scores were above 100% except lysine (63.45 – 98 – 28% for samples that contained sesame seed paste) and sulphur containing amino acids (78.00% and 92.40% for 100% peanut butter and 10% sesame paste supplemented butter respectively). The contents of K, Na, saponin and tannin in the butter decreased while Ca, Mg, Fe, Zn, oxalate and phytate increased with increase in sesame seed paste substitution. The values for anti-nutrients were low and may not have serious effect on nutrients bioavailability. The result has shown that production of butter from blends of peanut and sesame seed paste would enhance the essential amino acids composition and other nutrients and could lead to increased utilization of sesame seed.

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Quality changes of stabilizer-free natural peanut butter during storage

Cited by 26 publications

References 26 publications

Antioxidant Potentials of Turmeric ( Curcuma longa ) and Clove ( Syzygium aromaticum ) Extracts, Singly and in Synergy on Peanut Butter

Antioxidant Potentials of Turmeric ( Curcuma longa ) and Clove ( Syzygium aromaticum ) Extracts, Singly and in Synergy on Peanut Butter

The Colloidal and Oxidative Stability of the Sesame Pastes during Storage

Impact of Partial Replacement of Peanut Paste with Sesame Seed Paste on the Nutritional and Anti-nutritional Components of Butter Made from the Blends

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