Viscosity and textural attributes of reduced-fat peanut pastes

被引：16

作者：

Singh, SK

Castell-Perez, ME ^{[1
]}

Moreira, RG

机构：

[1] Texas A&M Univ, Dept Agr Engn, College Stn, TX 77843 USA

[2] Arthur D Little Inc, Cambridge, MA 02140 USA

来源：

JOURNAL OF FOOD SCIENCE | 2000年 / 65卷 / 05期

关键词：

fat replacers; shear thinning; viscosity; spreadability; mouthfeel;

D O I：

10.1111/j.1365-2621.2000.tb13599.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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'degrees C. Viscosity data were obtained for the shear rate range of 0.067 s(-1) to 148.9 s(-1) using the Brookfield Viscometer HB-DVIII 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, easier to spread,less firm and grainy that the control. Results suggest the potential for development of >50% reduced-fat peanut pastes.

引用

页码：849 / 853

页数：5

共 14 条

[1]

[Anonymous], [No title captured]

[2]

*CAL CONTR COUNC, 1996, FAT RED FOODS, V18, P1

[3] SQUEEZING FLOW VISCOSIMETRY OF PEANUT BUTTER [J].