Particle size distribution of natural peanut butter and its dynamic rheological properties

• Main Authors: Mohd Rozalli, N. H., Chin, Nyuk Ling, Yusof, Yus Aniza
• Format: Article
• Language: English
• Published: Taylor and Francis 2015
• Online Access: http://psasir.upm.edu.my/id/eprint/45749/1/Particle%20size%20distribution%20of%20natural%20peanut%20butter%20and%20its%20dynamic%20rheological%20properties.pdf; http://psasir.upm.edu.my/id/eprint/45749/; https://www.tandfonline.com/doi/full/10.1080/10942912.2014.971184

This study compared the dynamic rheological properties of natural peanut butter with commercial peanut butter at 25°C. The natural peanut butter was produced using ultra-high speed grinding (˜20,000 rpm) at different grinding times (2–5 min) from peanuts of China and India. Multimodal particle size...