Effect of GMS and lecitiin on sensory parameters of soya spread and groundnut spread
Ivan Wilson and John David
A study was conducted to develop and functional table spread with the incorporation of soya protein isolate, groundnut protein isolate, sunfiber and two different types of emulsifier (GMS and Lecithin). Sensory effect of these emulsifiers was evaluated on parameters of body and texture, flavor, colour and appearance, spreadability and overall acceptability. There were four treatments and each were replicated five times. Soya protein Isolate and groundnut protein isolate was incorporated at level (9%), sunfiber was incorporated in level (4%) two types of emulsifiers were used (GMS and Lecithin) at a level of 0.6%, T1 (9% soya protein isolate, 0.6 %glycerol monostearate and 4% sunfiber ) was found to be best with average score of (8.24) for body and texture, (8.32) for flavor, (7.74) for colour and appearance, (8.72) for spreadability and (8.68) for overall accepatability.
How to cite this article:
Ivan Wilson, John David. Effect of GMS and lecitiin on sensory parameters of soya spread and groundnut spread. Pharma Innovation 2017;6(8):228-230.