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.