Peanut Butter

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Firmness, cohesiveness, adhesiveness

Abstract

Three creamy peanut butters were compared with regard to consistency and cohesiveness using a TA.XTPlus Texture Analyzer and Texture Exponent software. The products were provided by a leading peanut butter manufacturer who ranked them as ‘target’, ‘soft but acceptable’ and ‘hard but acceptable’. The manufacturer needed to objectively quantify the firmness and cohesiveness differences. The tests were conducted at room temperature in the original jars with a TA-33 probe.