EFFECT OF ADDED SOY PROTEIN ON THE QUALITY OF TOMATO SAUCE

Addition of soy proteins to tomato sauce resulted in an increased cons istency and reduced serum separation in the sauce. Percentage increase varied from 1.7 to 26.0% for Bostwick consistency, and 80.0 to 88.0% for serum viscosity of tomato sauce as protein concentration increased from 0.25 to 3.0%. The percentage decrease in serum separation in the sauce varied from 30.0 to 96.0% with increasing concentration of adde d soy protein. Products containing soy protein up to 1% were rated acc eptable by a panel of trained judges on a nine point hedonic scale. Co llectively, the results show that addition of soy protein causes signi ficant improvement in quality attributes of tomato sauce including hig her nutritional value.