Table 5.
Quality parameters of different types of nut spreads and butters.
| Type of product | Parameters/Attributes of product | Reference |
|---|---|---|
| Peanut soy spread | Hardness, cohesiveness, adhesiveness, gumminess and aroma | [55] |
| Peanut butter | Water activity, color, hardness | [56] |
| Peanut butter | Particle size | [57] |
| Peanut butter | Particle size, salt and sucrose concentrations | [58] |
| Peanut butter | Oiliness, firmness, cohesiveness, adhesiveness, stickiness | [59] |
| Peanut butter | Hardness, oiliness, spreadability, brown color | [60] |
| Peanut butter | Oil content, particle size | [45] |
| Peanut butter | Oil separation | [61] |
| Peanut paste | Moisture content, sugar content | [54] |
| Peanut-sesame-soy spread | Sensory attributes (roast peanut, sweetness, bitterness) | [62] |
| Peanut spread | Peanuty, buttery, oxidized, sweet, salty, sour, bitter | [63] |
| Peanut butter tart | Color, consumer acceptability (appearance, flavor, texture) | [64] |
| Peanut butter | Water activity | [29] |
| Hazelnut butter | Peroxide value, sensory test (color, flavor, taste) | [65] |
| Nut spread | Roasting attributes (brown color, roasted taste, burnt taste) | [32] |
| Peanut butter | Appearance, aroma, flavor | [66] |
| Pistachio butter | Oil separation | [28] |
| Pistachio butter | Viscous flow behavior | [67] |
| Pistachio butter | Level of emulsifier, rheological model | [68] |