| Title |
Quality changes of stabilizer-free natural peanut butter during storage
|
|---|---|
| Published in |
Journal of Food Science and Technology, September 2015
|
| DOI | 10.1007/s13197-015-2006-x |
| Pubmed ID | |
| Authors |
N. H. Mohd Rozalli, N. L. Chin, Y. A. Yusof, N. Mahyudin |
| Abstract |
The storage stability of preservative-free peanut butter was evaluated for changes in physicochemical quality including moisture content and water activity, microbiological properties, oxidative stability and textural quality in terms of spreadability and firmness. The study was conducted for 16 weeks at storage temperature of 10, 25 and 35 °C on natural and pure peanut butter produced from two varieties of peanuts, the Virginia and Spanish TMV-2 varieties of China and India origin, respectively. The peanuts were ground using a high speed grinder for 2.5 and 3.0 min to produce peanut butter without addition of other ingredient. The natural peanut butter exhibited stability and had acceptable microbial count during storage. Storage at 10 °C gave similar textural quality with commercial product until week 8 and without appreciable loss in oxidative stability until week 12. At higher storage temperatures of 25 and 35 °C, oxidative stability was shortened to 4 weeks of storage. Among the factors of storage temperature and time, grinding time and peanut variety, storage temperature had the most significant effects on quality changes of natural peanut butter. |
Mendeley readers
The data shown below were compiled from readership statistics for 116 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 116 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 26 | 22% |
| Student > Master | 9 | 8% |
| Student > Ph. D. Student | 7 | 6% |
| Researcher | 6 | 5% |
| Student > Doctoral Student | 5 | 4% |
| Other | 9 | 8% |
| Unknown | 54 | 47% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 24 | 21% |
| Engineering | 10 | 9% |
| Biochemistry, Genetics and Molecular Biology | 5 | 4% |
| Chemical Engineering | 5 | 4% |
| Nursing and Health Professions | 3 | 3% |
| Other | 10 | 9% |
| Unknown | 59 | 51% |
Attention Score in Context
This research output has an Altmetric Attention Score of 32. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 28 August 2023.
All research outputs
#1,172,834
of 24,341,979 outputs
Outputs from Journal of Food Science and Technology
#63
of 1,541 outputs
Outputs of similar age
#16,464
of 272,511 outputs
Outputs of similar age from Journal of Food Science and Technology
#5
of 48 outputs
Altmetric has tracked 24,341,979 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 95th percentile: it's in the top 5% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,541 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 8.3. This one has done particularly well, scoring higher than 95% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 272,511 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 93% of its contemporaries.
We're also able to compare this research output to 48 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 91% of its contemporaries.