Key words: Peanut soy spreads Physicochemical properties Sensory properties. INTRODUCTION ... since peanut butter must contain at least 90% peanut, it is.
Physicochemical and Sensory Properties of Peanut Spreads Fortified with Soy Flour M. Mazaheri-Tehrani, S. Yeganehzad, S. Razmkhah-sharabiani and H. Amjadi Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran Abstract: The physicochemical and sensory properties of peanut spreads fortified with soy flour were studied. Peanut spreads were replaced by whole soybean flour and soy nut flour at 0, 5, 15, 20 and 30% (w/w). All samples were analyzed for fat, protein, sugar, moisture content, adhesiveness, cohesiveness, hardness and sensory characteristics. Replacing peanut spread with soy flour had significant effect (p
