Chemical, rheological and sensory characteristics of sweet spreads made from by‐products of soya bean and maize
2020
Žilić, Slađana | Simić, Marijana | Belović, Miona | Škrobot, Dubravka | Srdić, Jelena | Perić, Vesna
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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