Development and optimization of peanut soy spread
Dubost, Nancy Joy
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Peanuts and soybeans have recently gained publicity due to their health benefits. A 3 ´ 3 ´ 3 factorial design was used in formulating peanut soy spread (PSS). Based on results from the TA-XT2 Texture Analyser® and predicted values of commercial products and PSS, the optimal combination of ingredients for PSS was determined and developed. Two textural parameters studied were influenced by the interaction of isolated soy protein and stabilizer. Using instrumental analysis (I) significant differences were found between textural parameters of three PSS and two commercial treatments (a = 0.05). Descriptive analysis (D) indicated significant differences existed between the treatments. Consumer acceptability (C) testing indicated commercial treatment and three PSS were acceptable. A mathematical relationship (R2 = 0.5) existed between the cohesiveness (I) and cohesiveness (D), cohesiveness (I) and adhesiveness (D), gumminess (I) and adhesiveness (D), adhesiveness (I) and adhesiveness (D), aroma (D) and (C), and aroma and mouthcoating and superior quality.