Formulation and Quality Evaluation of Low-Fat Spread Based on Ghee Residue and Sougri Extract
Sreelakshmi Prakash1, Keithellakpam Lakshmi Bala2, Avanish Kumar3
1Student, Department of Processing and Food Engineering, SHUATS (Sam Higginbottom University of Agriculture Technology and Sciences)
2Assistant Professor, Department of Processing and Food Engineering, SHUATS (Sam Higginbottom University of Agriculture Technology and Sciences)
3Assistant Professor, Department of Processing and Food Engineering, SHUATS (Sam Higginbottom University of Agriculture Technology and Sciences)
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Abstract - The present study entitled “Formulation and Quality Evaluation of low-fat spread based on ghee residue and Sougri extract” was carried out with the objective to utilize ghee residue and Sougri extract for the preparation of low-fat spread. Low-fat spread was prepared using different proportions of butter and ghee residue, while Sougri extract was kept constant in all the samples. The low-fat spread prepared was compared with the market sample. Fat, protein, moisture, total solids, carbohydrate, ash, antioxidant activity, peroxide value, FFA and total phenolic content of the prepared sample was measured. Sensory evaluation was carried out using 9-point Hedonic scale. Data obtained was statistically analyzed using analysis of variance (ANOVA). On the basis of findings, low-fat spread which had 10% ghee residue and 50% butter scored the best with regard to color, flavor, texture, appearance and overall acceptability. It was found that addition of ghee residue increased the Total solids content, protein content, ash content, carbohydrate content, titratable acidity, FFA, antioxidant activity and total phenolic content. Whereas, moisture, fat and peroxide value decreased with the addition of ghee residue.
Key Words: ghee residue, low-fat spread, Sougri, butter
