International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 5, Issue 5 (2017)
Shelf life study of table spread incorporated with soya protein isolate (ISP)


Author(s): Ivan Wilson, John David and Kaushal kishor

Abstract: The present investigation was made with an attempt to develop a soya spread with incorporation of soya protein isolate and study the shelf life characterstics of the developed spread. Sunfiber was added as a source for dietary fiber and lecithin was incorporated which act as emulsifier in soya spread. Soya spread was prepared and shelf life evaluation for different treatments were conducted for pH, Titrable acidity, free fatty acid, TBA value, emulsion stability. And also microbial paramaters such was yeast and mould and Total Viable Count It was found that soya spread was shelf stable having a shelf life of 45 days under refrigerated temperature.

Pages: 94-98  |  737 Views  11 Downloads

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How to cite this article:
Ivan Wilson, John David, Kaushal kishor. Shelf life study of table spread incorporated with soya protein isolate (ISP). Int J Chem Stud 2017;5(5):94-98.
International Journal of Chemical Studies