Production of soybean butter using different technological treatments
| Autor: | Hayat H. Abd-Elsattar, Amal M.H. Abdel-Haleem |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Peanut butter
Chemistry digestive oral and skin physiology technology industry and agriculture food and beverages 04 agricultural and veterinary sciences 040401 food science 0404 agricultural biotechnology Milk products Functional food lipids (amino acids peptides and proteins) Peroxide value Food science Food Science |
| Zdroj: | LWT - Food Science and Technology. 69:40-46 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2016.01.029 |
| Popis: | Nutritional, textural, microbiological and sensory evaluation was performed in soybean butters produced from defatted flour, cooked, sprouted and fried seeds. Commercial peanut butter served as control. Soybean butters had the highest significant amounts of moisture (3.7–5.4 g/100 g) and protein (25.8–30 g/100 g). Commercial peanut butter had the highest significant amounts of fats (58.7 g/100 g) and energy (2768 KJ/100 g). The peroxide value of commercial peanut butter was lower (0.13–10.4 meq/kg) than that of soy butters (0.2–30.2 meq/kg) over the storage period of 5 months/25 °C. For microbiological evaluation, sprouted and cooked soy butters were much stable than commercial peanut butter. In texture analysis, sprouted soy butter was less significant hard (1.2 N) and the least adhesive (1.3 NS −1 ) and chewy (0.48 N) of all treatments. Fried soy butter had the lowest overall acceptability (6.3) of sensory scores among all the soy butters; while sprouted soy butter had the highest (7.5) one. Results could be useful in improving soy butter processing, predicting storage stability and delivering soy butter to consumers who are more concerned about soy products as a functional food and low-fat content other than commercial peanut butter. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect