Peanut butter is deficient in lysine, methionine, and threonine. Addition of 7.5% non-fat dry milk (NFDM) increases these amino acids 24.5, 15.0 and 11.0% respectively with a commercial peanut butter as a reference. Addition of hydrolyzed non-fat dry milk (HNFDM) resulted in similar increases for lysine and threonine but only a slight increase for methionine. The experimental peanut butter spreads had intensities for flavor characteristics similar to a commercial butter as a reference. The dry milk components lowered the textural properties. While the dry milk mixtures had acceptable textural properties, the commercial peanut butter was significantly higher in both adhesiveness and spreadability parameters.
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Keywords: Peanut butter, peanut spread, non-fat dry milk, hydrolyzed non-fat dry milk, flavor, texture
How to Cite:
Pominski, J. & Kadan, R. & Crippen, K., (1991) “Peanut Butter Quality as Affected by Inclusion of Non-Fat Dry Milk Components”, Peanut Science 18(1), p.16-18. doi: https://doi.org/10.3146/i0095-3679-18-1-6