Kappa-carrageenan as stabilizer for peanut butter

ABSTRACT Kappa-carrageenan was used as a stabilizer for peanut butter. The effects of roasting time (40, 50 and 60 minutes), level of stabilizer (0, 0.5 and 1%) and conditioning treatment on oil separation of peanut butter for a storage period of three months were studied. The results did not show a...

Full description

Bibliographic Details
Main Author: Farolan, Colleen Francesca Guinto
Other Authors: Galvez, Flor Crisanta F.
Format: Book
Language:English
Published: 2000.
Subjects: