Rheological, Textural, and Sensorial Characterization of Walnut Butter

The rheological properties of six formulated walnut semi-solid pastes with 0.5, 1.5, and 2.0% <i>w</i>/<i>w</i> xanthan gum, maple syrup, and Jerusalem artichoke powder were characterized using the Mars 40 rheometer (Thermo Haake, Karlsruhe, Germany). The butter samples’ text...

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Bibliographic Details
Published in:	Applied Sciences
Main Authors:	Ana Leahu, Cristina Ghinea, Sorina Ropciuc
Format:	Article
Language:	English
Published:	MDPI AG 2022-10-01
Subjects:	consumer rheology texture walnuts butter xanthan gum
Online Access:	https://www.mdpi.com/2076-3417/12/21/10976

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