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May 1, 1979Journal of Food Science

Effects of Peanut Shell Flour On, Firmness, Color and Acceptance of Peanut Butter

J. L. COLLINS José Fernando González Sánchez

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Abstract

A flour was prepared from peanut shells and added to peanut butter at levels of 0–1%. The flour increased firmness, had only a slight effect on color, and produced no sensory preferences of the peanut butter. Results indidate that the flour may have usefulness as a stabilizer of peanut butter.

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COLLINS et al. (1979) studied this question.

synapsesocial.com/papers/6a9e7b9d33946b5f8d2cbe20 https://doi.org/10.1111/j.1365-2621.1979.tb08549.x

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