DEVELOPMENT AND PROPERTIES OF SOYBEAN SPREADS

Soybean spreads were developed by concentrating soymilk with the addit ion of sugar, sorbitol, sodium citrate, carrageenan and refined bleach ed and deodorized (RBD) palm olein. Soymilk was prepared by 3 extracti on methods: soaking in water (control), blanching at 85C with sodium b icarbonate (NaHCO3) solution and acid treatment using HCl. Three diffe rent types of soybean spreads were developed using these soymilks. The spreads were evaluated for their proximate composition, pH, water act ivity (A(w)), color, spreadability, sensory characteristics and storag e stability. Sensory and spreadability results showed that soybean spr ead from blanched and alkali-treated soymilk was most acceptable and s howed better spreadability than the others. Pt was more yellowish in c olor, possessed lower A(w) and firmer texture. The shelf-life of all t hree types of spreads at refrigerated temperature were at least 30 day s.