OPTIMIZING PROTEIN‐ AND VITAMIN‐FORTIFIED PEANUT SPREADS CONTAINING SOYBEAN OR MILK POWDER

Abstract

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 9–13 year old children. Contour plots using response surface regression models were generated at a restricted range of total fat content of 39% to 47% and PSTF of 1.2 to 3.2 for optimization. For PSM, fat content did not affect the texture if PSTF remained constant. When PSTF increased, the hardness and the stability of peanut spreads increased. However, both fat content and the percentage of stabilizer in total fat influenced the texture and stability of PSS.