The Effect of Adding Some Natural Flavors in Chemical Composition and Sensory Properties of Peanut Butter
2020
Amer Anjack
This study was performed in Food Science Department labs at Faculty of Engineering Agriculture-Damascus University by adding 0, 1, 2, 3% from each of ginger rhizomes, cinnamon bark and cocoa bean powders, to peanut butter to estimate proximate analysis and sensory evaluation, in addition to peroxide value and free acidity during six months of storage at room temperature, with an illustrate to the effect of these additives on the physical properties of processed peanut butter. The results showed significant increase in peroxide value, and free acidity while the total phenols decreased significantly during storage in all treatments. The results also revealed that adding each of ginger rhizomes, cinnamon bark and cocoa bean powders, had significantly limited the increase of peroxide value and free acidity, while ash content, protein content and total phenols increased in all samples before storage. For the physical properties, adding each of ginger rhizomes, cinnamon bark and cocoa bean powders, had increased viscosity and decreased oil separation values in processed peanut butter. The proportion of 3% had superior effect for all treatments in all samples at the end of storage period, and all treats had a good acceptance for panelist
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This bibliographic record has been provided by National Centre for Agro. Inform. and Documentation, Ministry of Agriculture and Agrarian Reform
