Chemical,rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize |
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| Authors: | Slađana Žilić Marijana Simić Miona Belović Dubravka Škrobot Jelena Srdić Vesna Perić |
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| Affiliation: | 1. Department of Food Technology and Biochemistry, Maize Research Institute, Slobodana Bajića 1, Belgrade-Zemun, Serbia;2. Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia;3. Plant Breeding Department, Slobodana Bajića 1, Belgrade-Zemun, Serbia |
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| Abstract: | Sweet maize cob (SMC) and black soya bean seed coat (BSC) were used to prepare a sweet spread. Chemical composition of the prepared spread and its rheological and sensory characteristics were investigated. The results were compared with those of commercial plum and raspberry jams and spreads. Spreads made from SMC and BSC had the highest content of proteins, total fibres, hemicellulose and cellulose. In relation to fruit jams, they are distinguished by the presence and content of p-coumaric, ferulic and 3,4-dihydroxybenzoic acids, as well as of flavonoids such as catechin and quercetin. SMC spread with 3.2% of BSC had the highest content of total anthocyanins (666.75 mg CGE kg−1) (cyanidin 3-glucoside equivalent). Cyanidin-3-glucoside (Cy-3-Glu) was the most abundant anthocyanins in SMC/BSC containing spreads, while in raspberry jam, that was cyanidin-3-sophoroside (Cy-3-Sop). According to chemical, rheological and sensory properties, SMC/BSC containing spreads could be competitive with fruit jams and spreads. |
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| Keywords: | Black soya bean dietary fibres maize cob phenolic compounds rheology sensory properties spread and jam |
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