Possibility of the production of functional low-fat food spread of hull-less pumpkin seed flour from rheological and textural aspect

Abstract

A new kind of functional low-fat spread with hull-less pumpkin seed flour and fat replacer, in gel form, was defined in this work from a rheological and textural aspect. Observed spreads were systems with thixotropic flow behavior. All determined rheological parameters, except of yield stress, were affected by gel concentration and amount of gel. Increase in gel concentration caused increase in consistency of the spreads, their possibility to recover and contribution of elastic components in the structure of the spread. Increase in the amount of gel influenced the balancing factor and reduced influence in gel concentration. Statistically, this was confirmed as interaction of observed factors (P<0.05). Textural parameters confirmed that more gel provided softer consistency and increased the spreadability that could be optimized by concentration of applied gel. Optimal observed properties exhibited the spreads with low concentrated gel ranging from 0.5 to 1% and with a 70% gel amount. © 2014 Wiley Periodicals, Inc.