Assessment of rheological, qualitative and antioxidant characteristics of enriched peanut butter with date paste through shelf-life stability.

ABSTRACT: Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut butter. This study examined the effect of rheological, antioxidant and qualitative characteristics of optimum peanut butter (including date paste and lecitin) during shelf-life. The results showed that the presence of date paste along with lecithin in optimum peanut butter improved the overall characteristics of peanut butter, including the physicochemical, microbial, mechanical, and sensory properties, compared to the control. Moreover, shelf-life had the most effect on reducing the emulsion stability, cohesiveness, antioxidant properties, and overall acceptance. In addition, the flow behavior of the emulsions was examined through the Herschel-Bulkley model

SUBMITTER: Safaei SF 

PROVIDER: S-EPMC11447364 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature