Effect of added soy protein on the quality of tomato sauce

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.