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Preparation and evaluation of different types
of vegetarian butters
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Abstract: Two types of peanut butters were produced mainly (90%) from roasted dehulled peanuts and 10% other ingredients; regular-fat peanut butter with ~ 55% fat and reduced-fat peanut butter with ~ 40% fat. Soy bean butter was also produced, following the same procedure of peanut butter. Fatty acids profile and physicochemical properties of raw materials used in the process, and the prepared butters were determined, also the storage ability of the prepared peanut butters was evaluated by following their quality characteristics during storage for 3 months at room temperature compared with commercial peanut butter. Results revealed that, quality characteristics of the prepared butters had slightly decreased during storage period, lipolytic bacteria and total bacterial count were not detected in all butters, but after storage for 3 months, total count bacteria was detected in the prepared butters. Aflatoxin B1 (8ppb) and total count bacteria were detected in commercial peanut butter.
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| Publication year |
2008
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| Organization Name |
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| serial title |
J. of Biological Chemistry & Environmental Sciences
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| Author(s) from ARC |
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| Publication Type |
Journal
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