ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The viscosity and texture attributes of reduced-fat peanut pastes (more than 50% fat reduction) using combinations of protein-based Simplesse-500TM (S), starch-based PCR 352–1 (P), and water (W) were studied at 23’°C. Viscosity data were obtained for the shear rate range of 0.067s–1 to 148.9 s–1 using the Brookfield Viscometer HBDVIII with spiral adapter. Results demonstrated that two formulations produced pastes with viscosity similar to the control (reduced-fat (30%) peanut butter): 54:5, 59.5, and 57.6 Pas at 38.2 s–1, respectively. Sensory tests showed that these pastes were lighter in color, easter to spread, less firm and grainy that the control. Results suggest the potential for development of 〉 50% reduced-fat peanut pastes.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2000.tb13599.x
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