| Transglutaminase (TG) is a naturally occurring enzyme that causes covalent bonds to form between the epsilon-amino group of a lysine residue and the Y-carboxamide group of a glutamine residue. Previous work has already demonstrated such crosslinking in reactions with peanut protein substrates, peanut flour, soy, myosin, gluten, oat globulin, casein, and whey proteins. This project examined the use of TG as an ingredient to promote favorable textural qualities in a formed peanut butter-based slice product.;This project involved evaluating the textural properties (hardness, adhesiveness, cohesiveness, gumminess, chewiness and resilience) of a peanut butter-based product formulated with TG. Product was made by mixing peanut butter with various added ingredients including TG, molding slices in a form, and wrapping them with a plastic film for storage. Sensory evaluation was also performed, evaluating four competing formulations in terms of appearance, texture, flavor and overall acceptability using a 9-point hedonic rating scale.;It was expected that the cross-linking activity would modify the texture of the peanut butter-based product. The significance of the objective texture analyses with respect to the quality and consumer acceptability of the product was not clear. Generally speaking, the variations in product formulation tested in this study did not yield clear trends in the Texture Profile Analysis results either initially upon production or over the storage time tested. The results observed in the sensory testing indicated that any of the formulations tested would be an acceptable product to consumers.;The knowledge gained through this research should help to improve the textural qualities of this formed peanut butter-based slice product. If further trials continue to be successful, this product could offer economic value to manufacturers and consumers alike and could provide consumers with a healthy, convenient new food product. |
