OPTIMIZING LOW-FAT PEANUT SPREAD CONTAINING SUCROSE POLYESTER

Mixture experimental design was used to model the formulation of a low fat peanut spread based on textural profile analysis. Emulsifier was the important factor affecting physical properties of the low fat pean ut spread. Sucrose polyester (SPE) contributed only the oily attribute to the product and did not significantly affect physical properties. The optimum combination was 1% salt, 6% corn syrup solids, 2.6% emulsi fier, 23.9% SPE, and 66.5% ground defatted peanuts adjusted to 40% pea nut oil. The fat content of the optimum sample was 26.6%.