Comparison of the Effects of Three Different Grinding Procedures on The Microstructure of "old-fashioned" Non-Stabilized Peanut Butter

Authors

Clyde T. Young
William E. Schadel

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This work is licensed under a Creative Commons Attribution 4.0 License.

Abstract

Three different grinding procedures were utilized to prepare "old-fashioned" non-stabilized peanut butters. A leading commercial brand of stabilized peanut butter was used for comparison. The microstructure of each non-stabilized peanut butter was then evaluated with light microscopy and compared to the microstructure of the commercial brand of stabilized peanut butter. Major findings include: (1) dense spatial relationships of protein bodies, starch grains, and cell and tissue fragments that exist in "old-fashioned " non-stabilized peanut butter as compared to the well-dispersed spatial relationships which exist in commercially prepared stabilized peanut butter; and (2) degree of homogenization in the nonstabilized peanut butters was improved by coupling two grinding procedures sequentially.

Recommended Citation

Young, Clyde T. and Schadel, William E. (1991) "Comparison of the Effects of Three Different Grinding Procedures on The Microstructure of "old-fashioned" Non-Stabilized Peanut Butter," Food Structure: Vol. 10: No. 3, Article 4.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol10/iss3/4