Viscosity and textural attributes of reduced-fat peanut pastes

The viscosity and texture attributes of reduced-fat peanut pastes (more tha n 50% fat reduction) using combinations of protein-based Simplesse-500(TM) (S), starch-based PCR 352-1 (P), and water (W) were studied at 23'degrees C . Viscosity data were obtained for the shear rate range of 0.067 s(-1) to 1 48.9 s(-1) using the Brookfield Viscometer HB-DVIII with spiral adapter. Re sults demonstrated that two formulations produced pastes with viscosity sim ilar to the control (reduced-fat (30%) peanut butter): 54:5, 59.5, and 57.6 Pas at 38.2 s(-1), respectively Sensory tests showed that these pastes wer e lighter in color, easier to spread,less firm and grainy that the control. Results suggest the potential for development of >50% reduced-fat peanut p astes.