Functionality of palm oil as a stabilizer in peanut butter

Authors

K. J. Aryana, The University of Georgia Griffin Campus
A. V.A. Resurreccion, The University of Georgia Griffin Campus
M. S. Chinnan, The University of Georgia Griffin Campus
L. R. Beuchat, The University of Georgia Griffin Campus

Document Type

Article

Publication Date

1-1-2003

Abstract

Studies have shown that palm oil is an effective stabilizer in peanut butter. The objective of our investigation was to better define the role of palm oil as a stabilizer. Peanut butters without and with palm oil added at concentrations of 1.5, 2.0, and 2.5% (w/w of peanuts), and Fix-X™ (hydrogenated rapeseed and cottonseed oils as commercial control) were stored at 0, 21, 30, and 45°C for 23 wk. Palm oil improved the oil holding capacity (OHC) of peanut butters, but had no effect on their adhesiveness and hardness characteristics. The unstabilized and palm oil-stabilized peanut butters were not as good as the Fix-X™ stabilized peanut butters with regard to their OHC, hardness, and adhesiveness characteristics.

Publication Source (Journal or Book title)

Journal of Food Science

First Page

1301

Last Page

1307

Recommended Citation

Aryana, K., Resurreccion, A., Chinnan, M., & Beuchat, L. (2003). Functionality of palm oil as a stabilizer in peanut butter. Journal of Food Science, 68 (4), 1301-1307. https://doi.org/10.1111/j.1365-2621.2003.tb09643.x