Muego-Gnanasekharan and Res- urreccion (1992) reported a decrease in ad- hesiveness in peanut pastes stabilized with Fix-X™ and stored at 30 °C.
Ahmed and Ali (1986) used the time-to-
break the column of peanut butter as an indication of adhesiveness and cohesive- ness. Unstabilized, 1.5 and 2.0% palm oil stabilized peanut butter samples stored at
0°C appeared to need more time to break the column compared to peanut butter samples held at other temperatures (Figure
5).
Table 4—Mean1± standard deviation values of accelerated oil separation (%)
of hard layer at the bottom of the jar at 15-wk.
Storage Palm oil concentration (% v/w)
temp. (°C) 0 1.5 2 2.5 Fix-X2
0 12.84 ± 0.12 14.32 ± 0.15 15.39 ± 0.02 15.64 ± 0.07 13.07 ± 0.09
21 4.95 ± 0.5 4.86 ± 0.15 3.98 ± 0.04 5.51 ± 0.09 13.31 ± 0.06
30 3.034 ± 0.06 3.06 ± 0.10 3.98 ± 0.13 2.56 ± 0.11 13.48 ± 0.05
45 3.79 ± 0.35 4.27 ± 0.05 2.63 ± 0.12 4.04 ± 0.09 12.23 ± 0.11
1Mean of 3 observations
2Fix-X™ = Hydrogenated rapeseed and cottonseed oils
At 23 wk there seemed to be a reduction in time-to-break the column compared to earlier sampling times, indicating a de- crease in adhesiveness and cohesiveness at the end of the storage period. There was no marked difference between unstabilized and palm oil stabilized peanut butter sam- ples. Furthermore, at 23 wk, unstabilized and palm oil stabilized peanut butter sam- ples required less time to break peanut but- ter column (less adhesive and cohesive) compared to the peanut butter samples sta- bilized with Fix-X™. Muego-Ganansekhe- ran and Resurreccion (1992) reported a de- crease in adhesiveness of peanut pastes stored at 30 °C for 1 y compared to freshly prepared samples. Shieh and others (1996) reported that Fix-X™ played a crucial role in the physical properties of low fat peanut spread.
The unstabilized, 1.5-, 2.0-, and 2.5% palm oil-stabilized peanut butter samples stored at 0 °C appeared to have a high maximum force of withdrawal compared to the peanut butter samples stored at other temperatures for 23 wk (Figure 6). This may be attributed to the high solid fat content in oils at 0 °C (Timms 1994). There was no marked differ- ence between unstabilized and palm oil sta- bilized peanut butter samples.
The palm oil-stabilized peanut butter samples appeared to have a higher maxi- mum force of withdrawal when compared to those stabilized with Fix-X™. Similar obser- vation, of a significantly less maximum force of withdrawal was reported for com- mercially stabilized peanut butter when compared with laboratory-made peanut butters and pastes (Muego and others
1990).
The adjusted R2 for work done to remove the peanut butter from the plunger rod, time-to-break the peanut butter column and maximum force of withdrawal of the
plunger rod were 0.3758, 0.3549, and
Figure 5—Time (s)-to-break column of peanut butter manufactured with no palm oil or Fix-X™ (unstabilized), 1.5% palm oil, 2% palm oil, 2.5% palm oil, and Fix- X™ (commercial stabilizer) and stored at (A) 0, (B) 21, (C) 30, and (D) 45 ºC for
23 wk.
Figure 6—Maximum force (N/cm2) of widthdrawal of plunger rod from peanut butter manufactured with no palm oil or Fix-X™ (unstabilized), 1.5% palm oil,
2% palm oil, 2.5% palm oil, and Fix-X™ (commercial stabilizer) and stored at
(A) 0, (B) 21, (C) 30, and (D) 45 ºC for 23 wk.
0.3255, respectively ( Table 1). This indicat- ed that the relation between the response and independent variables could not be predicted by the full model.
The Pearson coefficient indicated that the temperature correlated with work (r = –0.55) and maximum force (r = 0.48). This was due to a strong correlation
(r = 0.66) between maximum force and work. Hardness and time-to-break peanut butter column were not influenced by the storage variables.
6 Sayfaydı 2 sayfasını buraya attım kardeşimin odevi. Aslında şekiller varda onlar buraya koyamadım
Her bilen 3 cümle tecrüme etse biter :p
Ahmed and Ali (1986) used the time-to-
break the column of peanut butter as an indication of adhesiveness and cohesive- ness. Unstabilized, 1.5 and 2.0% palm oil stabilized peanut butter samples stored at
0°C appeared to need more time to break the column compared to peanut butter samples held at other temperatures (Figure
5).
Table 4—Mean1± standard deviation values of accelerated oil separation (%)
of hard layer at the bottom of the jar at 15-wk.
Storage Palm oil concentration (% v/w)
temp. (°C) 0 1.5 2 2.5 Fix-X2
0 12.84 ± 0.12 14.32 ± 0.15 15.39 ± 0.02 15.64 ± 0.07 13.07 ± 0.09
21 4.95 ± 0.5 4.86 ± 0.15 3.98 ± 0.04 5.51 ± 0.09 13.31 ± 0.06
30 3.034 ± 0.06 3.06 ± 0.10 3.98 ± 0.13 2.56 ± 0.11 13.48 ± 0.05
45 3.79 ± 0.35 4.27 ± 0.05 2.63 ± 0.12 4.04 ± 0.09 12.23 ± 0.11
1Mean of 3 observations
2Fix-X™ = Hydrogenated rapeseed and cottonseed oils
At 23 wk there seemed to be a reduction in time-to-break the column compared to earlier sampling times, indicating a de- crease in adhesiveness and cohesiveness at the end of the storage period. There was no marked difference between unstabilized and palm oil stabilized peanut butter sam- ples. Furthermore, at 23 wk, unstabilized and palm oil stabilized peanut butter sam- ples required less time to break peanut but- ter column (less adhesive and cohesive) compared to the peanut butter samples sta- bilized with Fix-X™. Muego-Ganansekhe- ran and Resurreccion (1992) reported a de- crease in adhesiveness of peanut pastes stored at 30 °C for 1 y compared to freshly prepared samples. Shieh and others (1996) reported that Fix-X™ played a crucial role in the physical properties of low fat peanut spread.
The unstabilized, 1.5-, 2.0-, and 2.5% palm oil-stabilized peanut butter samples stored at 0 °C appeared to have a high maximum force of withdrawal compared to the peanut butter samples stored at other temperatures for 23 wk (Figure 6). This may be attributed to the high solid fat content in oils at 0 °C (Timms 1994). There was no marked differ- ence between unstabilized and palm oil sta- bilized peanut butter samples.
The palm oil-stabilized peanut butter samples appeared to have a higher maxi- mum force of withdrawal when compared to those stabilized with Fix-X™. Similar obser- vation, of a significantly less maximum force of withdrawal was reported for com- mercially stabilized peanut butter when compared with laboratory-made peanut butters and pastes (Muego and others
1990).
The adjusted R2 for work done to remove the peanut butter from the plunger rod, time-to-break the peanut butter column and maximum force of withdrawal of the
plunger rod were 0.3758, 0.3549, and
Figure 5—Time (s)-to-break column of peanut butter manufactured with no palm oil or Fix-X™ (unstabilized), 1.5% palm oil, 2% palm oil, 2.5% palm oil, and Fix- X™ (commercial stabilizer) and stored at (A) 0, (B) 21, (C) 30, and (D) 45 ºC for
23 wk.
Figure 6—Maximum force (N/cm2) of widthdrawal of plunger rod from peanut butter manufactured with no palm oil or Fix-X™ (unstabilized), 1.5% palm oil,
2% palm oil, 2.5% palm oil, and Fix-X™ (commercial stabilizer) and stored at
(A) 0, (B) 21, (C) 30, and (D) 45 ºC for 23 wk.
0.3255, respectively ( Table 1). This indicat- ed that the relation between the response and independent variables could not be predicted by the full model.
The Pearson coefficient indicated that the temperature correlated with work (r = –0.55) and maximum force (r = 0.48). This was due to a strong correlation
(r = 0.66) between maximum force and work. Hardness and time-to-break peanut butter column were not influenced by the storage variables.
6 Sayfaydı 2 sayfasını buraya attım kardeşimin odevi. Aslında şekiller varda onlar buraya koyamadım
Her bilen 3 cümle tecrüme etse biter :p
3 sayfaydı 2 sayfasını ettım ben bir kere 