Vol. 11, Issue 6 (2022)

Author(s):
Shailesh Kumar Meena, Neelam Upadhyay, Sangita Ganguly, Ashish Kumar Singh, Pradeep Behere and Ravinder Kumar Malhotra

Abstract:
Table spreads have tremendous market potential on account of their simplicity in use and being an excellent vehicle for nutritional ingredients. The aim of present study was to formulate mixed fat table spread containing all the natural ingredients. The carotenoid and omega-3 rich natural colour ant was extracted from carrot pomace-an agricultural bio-waste using flaxseed oil as extraction medium. Further, various combination of essential oil and MicroGARD^TM -100 were used as natural preservative. The level of thyme essential oil (0 to 0.75%) and MicroGARD^TM-100 (0 to 0.75%) was selected based on 4 factorial experiment by two-way ANOVA using Proc GLM of SAS 9.3. The best combination of natural preservatives was achieved based on sensory, physicochemical (water activity, colour value, phenolic content and antioxidant value), and zone of inhibition (for E. coli and Aspergillus niger). The optimized level of essential oil and MicroGARD^TM-100 were 0.50% and 0.75%, respectively. The optimized combination yielded overall acceptability score of 7.14±0.69, while water activity, L*, a*, and b* values were 0.976±0.002, 78.9±0.17, 4.75±0.05 and 31.6±0.24 values, respectively indicating that the product had yellow colour with a tinge of red. The phenolic content, antioxidant activity, and zone of inhibition of optimized combination were 0.53±0.04 (mg GAE/g); 281.87±.93 (µg Trolox eq./mL); and 27.00±1.00 mm and 16.33±0.58mm for E. coli and Aspergillus niger, respectively. Two control spreads were also prepared with all ingredients; first control was without any preservative (CWP) and second one contained potassium sorbate (CPS) as preservative. The proximate composition of both control and test sample packed in PET (SPT) showed non-significant (p>0.05) difference having approximately 51.02% fat, 37.35% moisture, 4.17% protein, 62.65% total solid, and 1.96% ash. The control spread i.e. CWP and CPS and optimized spread were stored at 5±1°C in PET jar and analyzed for proximate composition.