Effects of emulsi ers and mixing time on physical properties of pumpkin spread

Abstract

The objective of the present work was to study effects of emulsi ers and mixing time on physical proper- ties of pumpkin spread. Two factors, which are emulsi ers (Tween80 (T), Lecithin (L), Tween80+Lecithin (T+L) compared to the spread without emulsi er (control; C)) and mixing time (5, 10 and 15 minutes) were applied in the present study. The result showed that emulsi ers and mixing time in uenced emulsion stability, viscosity and spreadability (P<0.05) of pumpkin spread. Mixing of emulsi ers increased emulsion stability and viscosity of the products. Increasing of mixing time led to increase in emulsion stability of pumpkin spread with C and T, while L and T+L decreased emulsion stability of pumpkin spread. Moreover, it was found that increasing mixing time tended to increase spreadability of the spreads with C, T and L, while a decrease in spreadability of pumpkin spread was seen with T+L. Pumpkin spread with T, L and T+L and mixing times of 5 and 10 minutes had no signi cant difference in color, avor and taste sensory score (P>0.05). However, pumpkin spread with T and mixing times of 5 and 10 minutes had the highest spreadability and overall liking score.