Vol. 8, Issue 2 (2019)

Author(s):
Mardasuklang Laso, DK Thompkinson and Rekha Rani

Abstract:
There are two types of spreads available in the domestic market, namely butter and cheese spread. Sweet spreads have become a part of the daily diet across countries, boosting their demand. Sweet spread comprises jams, marmalades, jellies, chocolate spreads, honey and nut-based spreads. The markets for such products are high. The goodness of soy milk and peanut milk with their high protein and nutritional value has been known throughout the world. Attempts has been made to use vegan milk for preparation of channa like products and then use it to convert into a dietetic sweet spread with the help of non-caloric sweetener. Soy milk and peanut milk have been used in three ratios 50:50, 60:40 and 40:60 for the preparation of acceptable quality channa using citric acid (1%) and calcium lactate (0.8%) as coagulant. Based on the sensory parameters acceptable quality of soy: peanut milk channa was obtained by mixture of soy and peanut milk in the ratio of 60:40 and using citric acid as a coagulant. The acceptable scores for various sensory parameters of soy: peanut milk based channa were as follows: color and appearance (7.53), flavor and taste (7.33), body and texture (7.43) and overall acceptability (7.43). The cereal milk based channa was used as base material for the production of Dietetic sweet spread by using two levels of artificial sweetener sucralose i.e. (500 ppm and 700 ppm). The acceptable scores for various sensory parameters of dietetic sweet spread were as follows: sweetness (8.07), color and appearance (7.90), texture (8.64), flavor and taste (7.90), spreadability (8.54) and overall acceptability (8.22). The prepared dietetic sweet spread was found to contain total solids 45.35%, fat 6.90%, protein 14.55%, total carbohydrate 20.00%, ash 3.91% and moisture 54.65%. The microbiological quality of dietetic sweet spread was analyzed for standard plate count (SPC) was found to be 13.50 × 10³ cfu/g, Coliform was found absent and Yeast and Mould was found to be 4.50 × 10¹. The product was at par as per FSSAI.