Viscosity and Textural Attributes of Reduced‐fat Peanut Pastes Academic Article uri icon

abstract

  • 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, easier to spread, less firm and grainy that the control. Results suggest the potential for development of >50% reduced-fat peanut pastes.

author list (cited authors)

  • Singh, S. K., Castell‐Perez, M. E., & Moreira, R. G.

citation count

  • 13

publication date

  • August 2000

publisher