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Article: A novel peanut flour could help improve the texture and flavor of low-fat peanut butter.
- Article from:
- Emerging Food R&D Report
- Article date:
- September 1, 2001
CopyrightCOPYRIGHT 2001 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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A novel peanut flour could help improve the texture and flavor of low-fat peanut butter. To make the low-fat peanut butter, manufacturers dissolve the fat in the peanuts. But this process imparts a sticky, gritty texture to the blend. Natural peanut oils also tend to pool on the surface of low-fat butters. Peanut butter must contain 90%-plus peanuts or peanut-based ingredients. If there is less, the product is labeled as a spread. To improve the quality of low-fat peanut butter, USDA/ARS researchers modified components in the flour of defatted peanuts. The modified flour serves a ...
Related newspaper, magazine, and journal articles:
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Article: REDUCED-FAT LITTLE REASON TO SWITCH PEANUT ...
Albany Times Union (Albany, NY);
December 22, 1995 ;
700+ words
... ... a little less of a normal-fat peanut butter. But even if you stay with ... the manufacturers of reduced-fat peanut butter and requested the products be called ``reduced fat peanut butter spread.'' No matter what ...
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