Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 8, Issue 10 (2019)

Selection of strawberry form for preparation of low-fat spread

Author(s):
Londhe-Patil Prajakta Balasaheb, DD Patange, MM Yadav, DK Kamble 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. Fresh strawberry of navel variety was washed under running tap water fallowed by blanching, cutting in to pieces and subsequently dried in incubator at 55 °C for 16-18 hrs. These dry pieces crushed in electric grinder for 1 min., which was filtered through muslin cloth to get powder of strawberry. Strawberry was added in three different form viz., pulp form (SF1), Blanch powder form (SF2) and without blanch powder (SF3). Initially the form and level was optimized on the basis of sensory evaluation. The form of strawberry were optimized using CRD. It was found that the low fat spread prepared by the addition of the blanched powder of strawberry had obtained maximum scored for all the sensory qualities among other three forms 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 in blanched form. The validation of the prediction was done by actual observations recorded for sensory score. The optimized form had 7.90, 8.10, 7.65, 7.90 and 7.88 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: 283-288  |  631 Views  106 Downloads


The Pharma Innovation Journal
How to cite this article:
Londhe-Patil Prajakta Balasaheb, DD Patange, MM Yadav, DK Kamble, SJ Gaondhare. Selection of strawberry form for preparation of low-fat spread. Pharma Innovation 2019;8(10):283-288.

Call for book chapter