Vol. 7, Issue 5 (2019)
Effect of level of strawberry powder on physico-chemical properties of low-fat spread
Author(s): Londhe-Patil Prajakta Balasaheb, DD Patange, SS Bhosale, MM Yadav 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. Navel variety Strawberry powder was added at the rate 2.0 (SP1), 4.0(SP2), 6.0(SP3) percent and compared with control i.e. Low fat spread without strawberry powder (SP0). Initially the form and level was optimized on the basis of sensory evaluation. The level of strawberry powder were optimized using CRD. In this study, the physic-chemical properties of samples of strawberry added low-fat spread with varying level strawberry powder were investigated. The results of the physic-chemical analysis indicate that as the amount of strawberry powder increases protein, ash increases whereas the total carbohydrate, total solid, oiling off decreases there is non-significant changes occurs in fat and wheeling off.
Pages: 1141-1146 | 261 Views 60 Downloads
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How to cite this article:
Londhe-Patil Prajakta Balasaheb, DD Patange, SS Bhosale, MM Yadav, SJ Gaondhare. Effect of level of strawberry powder on physico-chemical properties of low-fat spread. Int J Chem Stud 2019;7(5):1141-1146.
