A novel whole peanut butter refined by stirred media mill: The size, microstructure, rheology, nutrients, and flavor

Author:

Li Changhong1,Dai Taotao1,Deng Lizhen1ORCID,Shuai Xixiang1,He Xiaohong2,Li Ti1,Liu Chengmei1,Chen Jun1ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Nanchang University Nanchang China

2. School of Food Science and Bioengineering Changsha University of Science & Technology Changsha China

Abstract

AbstractA novel whole peanut butter (PB) was developed using an emerging technology called stirred media mill (SMM). The impact of SMM on the size, microstructure, rheology, nutrient, and flavor of PB was investigated. The SMM treatment significantly decreased the particle size of PB, damaged cell structure, and released the oil body from cells. The apparent viscosity of PB decreased with the grinding process. Visual inspection revealed that the colloidal stability of PB was improved. The fatty acid composition was not affected by the grinding process. However, the tocopherol contents of the extracted oil slightly increased. Electronic nose and GC–MS analysis indicated that SMM could alter the flavor of PB after grinding for 45 min. Overall, SMM was a potential process technology to manufacture stable nut butter with smooth texture and delightful flavor profile.

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

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