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 investigate the effects of a commercial
stabilizer and cold-pressed hemp oil added to the pumpkin seed press-cake, on
the texture of the formulations using instrumental texture profile analysis.
The responses were significantly affected by both variables tested in a
central composite, two factorial experimental design on five levels. Strong
and firm spreads, without visible oil separation were formed and had an
appearance and texture comparable to commercial peanut butter. In terms of
the primary food texture attributes such as hardness, cohesiveness and
adhesiveness, determined by the instrumental texture analysis, the optimum
combination of variables with 1-1.2% of added stabilizer and 20- 40% of added
hemp oil (in the oil phase) produced desirable spreads.
Effect of food texture and responsive feeding on food intake of infants aged 9–11 months, West Gojjam, Ethiopia
