Development of Technology for Production of Peanut Butter: Development of Process Technology for Production of Peanut Butter from Peanut Cultivars of Gujarat (India) - Tapa blanda

Dhamsaniya, N. K.; C. Patel, N.

 
9783843370585: Development of Technology for Production of Peanut Butter: Development of Process Technology for Production of Peanut Butter from Peanut Cultivars of Gujarat (India)
Tapa blanda
ISBN 10: 3843370583 ISBN 13: 9783843370585
Editorial: LAP LAMBERT Academic Publishing, 2010

Sinopsis

An appropriate process technology for production of peanut butter from commonly grown peanut cultivars in Saurashtra region of Gujarat was developed. The sensory and textural measurement as well as the proximate analysis was carried out for the peanut butter prepared, from selected five peanut cultivars of Gujarat viz., GG2, GG7, GG20, GG11 and GG13, at the optimised conditions following the developed process technology. The peanut butter prepared using the kernels of GG20 cultivar exhibited better overall acceptability as well as better firmness and spreadability during the textural measurement. Considering all the parameters, GG20 cultivar could be recommended for the production of good quality peanut butter as per the developed process technology. The Spanish bunch type cultivars viz., GG2 and GG7 gave the lower ratio of oleic to linoleic acid content i.e. stability index, suggesting their non-suitability for the production of peanut butter.

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Reseña del editor

An appropriate process technology for production of peanut butter from commonly grown peanut cultivars in Saurashtra region of Gujarat was developed. The sensory and textural measurement as well as the proximate analysis was carried out for the peanut butter prepared, from selected five peanut cultivars of Gujarat viz., GG2, GG7, GG20, GG11 and GG13, at the optimised conditions following the developed process technology. The peanut butter prepared using the kernels of GG20 cultivar exhibited better overall acceptability as well as better firmness and spreadability during the textural measurement. Considering all the parameters, GG20 cultivar could be recommended for the production of good quality peanut butter as per the developed process technology. The Spanish bunch type cultivars viz., GG2 and GG7 gave the lower ratio of oleic to linoleic acid content i.e. stability index, suggesting their non-suitability for the production of peanut butter.

Biografía del autor

Prof. N.K. Dhamsaniya, holding faculty position in JAU, possesses more than 19 years of experience in Agril. Processing & Food Engg and authored 3 text books. Dr. N.C. Patel is the Vice Chancellor of JAU having more than 30 years of experience in Agril. Processing & Food Engg. Both authors are the life member of ISFE, ISAE and AFST(I).

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Editorial
LAP LAMBERT Academic Publishing
Año de publicación
2010
Idioma
Inglés
ISBN 10 
3843370583
ISBN 13 
9783843370585
Encuadernación
Tapa blanda
Número de páginas
84
Contacto del fabricante
no disponible
Persona responsable
no disponible