Effect of Sorbitol on Rheological, Textural and Microstructural Characteristics of Peanut Butter

Abstract

Sorbitol could lower the viscosity, yield stress, flow behavior index, storage modulus, loss modulus, and elevated the consistency index, loss tangent of peanut butter. It made peanut butter have greater mobility and more obvious liquid characteristic. Sorbitol could reduce the hardness and stickiness of peanut butter, thereby solving the problem of poor spreadability of traditional (stability) peanut butter. The microstructure of the sorbitol added peanut butter system was well-distributed and more compact. It had a higher degree of adhesion, a stronger shear resistance and anti-thixotropy. Sorbitol could enhance color and aroma of peanut butter, make its texture condition more uniform and taste more delicate. More importantly, the peanut butter with sorbitol was easier to spread on the food, and the coating was more smooth and uniform. On the whole, the peanut butter sample with 9% sorbitol added had the best sensory quality.