Vol. 7, Issue 5 (2019)
Optimization and development of fat spread from pumpkin seeds
Author(s): Aruthra Devi, Rita Narayanan, Samuel Masilamoni Ronald and Manikkavasagan
Abstract: Nowadays bread symbolizes as one among the primary food. The utility of bread to societies in the old and new world has significantly evolved. Usually butter based spreads are been in use but they are highly criticized for their high fat content. The consumer trend has moved from high fat content food to low or reduced fat foods. In the present study a low fat spread using Pumpkin seeds, Olive oil, Whey powder, Whey protein concentrate, Sodium tri poly phosphate (Emulsifying salt), Garlic and salt, which can have a good keeping quality for a sufficient period of time, was developed. Experiments were conducted for optimization of the product with different proportions of the major ingredients viz Pumpkin seeds, Olive oil and Whey protein Concentrate. The organoleptic evaluation was conducted for optimization of the product. The yield of the product was approximately to be 96.5%.
Pages: 2508-2512 | 266 Views 65 Downloads
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How to cite this article:
Aruthra Devi, Rita Narayanan, Samuel Masilamoni Ronald, Manikkavasagan. Optimization and development of fat spread from pumpkin seeds. Int J Chem Stud 2019;7(5):2508-2512.
