Studies on quality parameters of soya spread incorporated with soy protein isolate

Abstract

The present investigation was made with an attempt to develop a soya spread with incorporation of different level of soya protein isolate (7% and 9%) and dietary Fiber (4% and 6%). Lecithin (0.6%) was added as emulsifier. sunfiber was added as a source for dietary fiber. Soya spread was prepared and analyses of different treatments were conducted for protein, fat, carbohydrate, ash moisture and dietary fiber. Organoleptic evaluation for parameters such as body and texture, flavor, colour and appearance, spreadability and overall acceptability was also conducted. It was found that soya spread T2 containing 9 %Soya Protein isolate, 0.6% lecithin and 4% dietery fiber was most accepted by the sensory panelist.