EFFECT OF ADDED SOY PROTEIN ON THE QUALITY OF TOMATO SAUCE

@inproceedings{Thakur1996EFFECTOA,
  title={EFFECT OF ADDED SOY PROTEIN ON THE QUALITY OF TOMATO SAUCE},
  author={B. R. Thakur and Rakesh K. Singh and Avtar K. Handa},
  year={1996}
}
Addition of soy proteins to tomato sauce resulted in an increased consistency and reduced serum separation in the sauce. Percentage increase varied from 1. 7 to 26.0% for Bostwick consistency, and 80.0 to 88.0% for serum viscosity of tomato sauce as protein concentration increased from 0.25 to 3.0%. The percentage decrease in serum separation in the sauce varied from 30. 0 to 96.0% with increasing concentration of added soy protein. Products containing soy protein up to 1 % were rated… CONTINUE READING

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