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EFFECT OF ADDED SOY PROTEIN ON THE QUALITY OF TOMATO SAUCE 1
Author(s) -
THAKUR BELI R.,
SINGH RAKESH K.,
HANDA AVTAR K.
Publication year - 1996
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1996.tb00853.x
Subject(s) - soy protein , food science , chemistry
Addition of soy proteins to tomato sauce resulted in an increased consistency and reduced serum separation in the sauce. Percentage increase varied from 1.7 to 26.0% for Bostwick consistency, and 80.0 to 88.0% for serum viscosity of tomato sauce as protein concentration increased from 0.25 to 3.0%. The percentage decrease in serum separation in the sauce varied from 30.0 to 96.0% with increasing concentration of added soy protein. Products containing soy protein up to 1% were rated acceptable by a panel of trained judges on a nine point hedonic scale. Collectively, the results show that addition of soy protein causes significant improvement in quality attributes of tomato sauce including higher nutritional value.