Premium
Viscosity and Textural Attributes of Reduced‐fat Peanut Pastes
Author(s) -
Singh S.K.,
CastellPerez M.E.,
Moreira R.G.
Publication year - 2000
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.1365-2621.2000.tb13599.x
Subject(s) - viscometer , viscosity , food science , texture (cosmology) , chemistry , shear rate , materials science , mineralogy , composite material , image (mathematics) , artificial intelligence , computer science
The viscosity and texture attributes of reduced‐fat peanut pastes (more than 50% fat reduction) using combinations of protein‐based Simplesse‐500 TM (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.