Vol. 7, Issue 2 (2019)
Effect of flaxseed addition on rheological, texture and color characteristics of peanut butter
Author(s): Ajay Yadav
Abstract: In this study the effect of flaxseed addition on peanut butter rheology, textural characteristics and color at different level of fortification (10-30%) was investigated. Rheological parameters such as storage modulus (G’), loss modulus (Gâ€) were measured using stress and frequency sweeps at 20 ºC and 35 ºC and it was found that all the fortified samples maintained the viscoelastic nature of peanut butter at both the temperatures. The value of G’ and G†was affected by the temperature, frequency sweep tests showed that the value of both G’ and G†decreased in the entire fortified sample at 35 ºC as compared to samples at 20 ºC. Results obtained by sweep tests were fitted adequately to the Herschel Buckley model and demonstrated the psuedoplastic (shear thinning) behavior in all the fortified samples. Addition of flaxseed reduced the hardness, sickness, yield stress, storage modulus, and loss modulus as compared to control sample.
Pages: 1989-1993 | 437 Views 110 Downloads
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How to cite this article:
Ajay Yadav. Effect of flaxseed addition on rheological, texture and color characteristics of peanut butter. Int J Chem Stud 2019;7(2):1989-1993.
