Abstract
In this study, corn flour, milk powder, sugar, emulsifier, and fat (milk fat, palm stearin, sunflower oil and mixture of palm stearin and sunflower oil) were used to produce corn puree. After producing the corn puree, the textural properties of the samples were determined to prepare a formula for a viscoelastic corn puree as a new nutritious product for the food industry. The viscoelastic properties of corn puree samples prepared by various ratios of different fat sources and mix (milk fat, palm stearin, sunflower oil, and a mixture of palm stearin and sunflower oil) were evaluated in the temperature range of 25 to 50°C using a texture analyzer. As the amount of fat increased (40%), the corn puree produced became softer except the sample containing palm stearin, which was found to be harder. As the temperature was reduced, the firmness and work of shear values of purees produced using 10-40% of fat increased.
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