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Studies on a Soy‐Based Low‐Fat Spread
Author(s) -
PATEL A.A.,
GUPTA S.K.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07729.x
Subject(s) - food science , soy flour , flavor , guar gum , chemistry , low calorie , soy protein , sorbitol , glycerol , carrageenan , organic chemistry
A soy protein‐lipid concentrate derived from the suspension obtained by grinding soaked and blanched soybeans in water was used, with suitable vegetable fats, as a base for the preparation of a low‐calorie spread. Skimmilk powder improved mouth‐feel and flavor. Sodium citrate increased flowabiliry of the hot spread and decreased oiling off of the finished product. Hydroocolloids such as carrageenan and guar gum could effectively enhance spreadability. Plasticizers, viz., sorbitol and glycerol, favorably influenced viscosity, and texture and flavor characteristics. Butter annatto and β‐carotene used as colorants, with certain commercial flavorings, rendered the product sensorily close to traditional butter. The spread had distinctly superior spread‐ability properties. It kept well for about 3 months at refrigeration temperature.