Optimization of the texture of fat-based spread containing hull-less pumpkin (Cucurbita pepo L.) seed press-cake

Article English OPEN
Radočaj, Olga F.; Dimić, Etelka B.; Vujasinović, Vesna B.;
(2011)
  • Publisher: Faculty of Technology, Novi Sad
  • Journal: Acta Periodica Technologica (issn: 1450-7188)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.2298/APT1142131R
  • Subject: Technology (General) | hull-less pumpkin seed press-cake | instrumental texture profile analysis | optimization | response surface methodology | T1-995 | fat-based spread

Hull-less pumpkin seed press-cake, a by-product of the pumpkin oil pressing process, was used to formulate a fat-based spread which resembled commercial peanut butter; both in the appearance and in texture. In this study, response surface methodology was used to inve... View more
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