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Vol. 8, Issue 10 (2019)

Effect of level of strawberry powder on sensory qualities of low-fat spread

Author(s):
Londhe-Patil Prajakta Balasaheb, DD Patange and SJ Gaondhare
Abstract:
Fat spread means a product in the form of water-in-oil emulsion, of an aqueous phase and a fat phase of edible oils and fats excluding animal body fats. In the preparation of low-fat dairy spreads, various fat sources are used including cream, butter or ghee. The utilization of ghee in the low-fat spread (LFS) will boon to the Indian Dairy Industry, as in excess milk production most of the butter fat is stored in the form of ghee and it is a most logical approach. However ghee is more prone to the oxidation and therefore deterioration may occur. To control oxidation synthetic anti-oxidant are generally used. At the same time synthetic anti-oxidant have several health hazards. Therefore here an attempt was made to develop protocol for utilization of strawberry in LFS with increased shelf-life. It was found that the low fat spread prepared by the addition of the 4.0 per cent powder of strawberry had obtained maximum scored for all the sensory qualities among other three levels under study. In trial the results showed that the color and appearance, body and texture, flavour, spreadability and overall acceptability score of low-fat spread was recorded maximum for low-fat spread prepared by using strawberry powder at the rate 4.0 per cent. The validation of the prediction was done by actual observations recorded for sensory score. The optimized level had 7.84, 7.75, 8.10, 7.86 score for the color and appearance, body and texture, flavour, spreadability and overall acceptability respectively. Consumers as a whole liked the product ‘moderately’ to ‘very much’ with an average score of 7.70.
Pages: 25-29  |  187 Views  4 Downloads
How to cite this article:
Londhe-Patil Prajakta Balasaheb, DD Patange and SJ Gaondhare. . The Pharma Innovation Journal. 2019; 8(10): 25-29.
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