Publication
Optimizing protein-and vitamin-fortified peanut spreads containing soybean or milk powder
Details
Author(s):
J.-Y. Yeh; R.D. Phillips; Y.-C. Hung
Type of Document:
Scholarly Article
Publisher/Journal:
Journal of Food Quality
Date of Publication:
2003
Place of Publication:
Not Available
Description
Abstract: Response surface methodology was used to optimize total fat Content and percentage of stabilizer in total fat (PSTF) to produce stable peanut spreads. Peanut spreads fortified with 5 vitamins, 2 minerals and 19% roasted soybean (PSS) or 14% nonfat dry milk (PSM) were formulated to match the amino acid profile requirement for 9
