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Optimizing Low Fat Peanut Spread Containing Sucrose Polyester
Author(s) -
SHIEH CHWENJEN,
AKOH CASIMIR C.,
KOEHLER PHILIP E.
Publication year - 1996
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.1365-2621.1996.tb10966.x
Subject(s) - peanut oil , food science , sucrose , polyester , fat substitute , chemistry , peanut butter , salt (chemistry) , organic chemistry , raw material
Mixture experimental design was used to model the formulation of a low fat peanut spread based on textural profile analysis. Emulsifier was the important factor affecting physical properties of the low fat peanut spread. Sucrose polyester (SPE) contributed only the oily attribute to the product and did not significantly affect physical properties. The optimum combination was 1% salt, 6% corn syrup solids, 2.6% emulsifier, 23.9% SPE, and 66.5% ground defatted peanuts adjusted to 40% peanut oil. The fat content of the optimum sample was 26.6%.