Formulation, Production, and Characterization …
215
Fig. 5 RDC spread
Table 3 Sensory evaluation of all spread formulations
Parameter
RRC
RDC
DC
RC
Color
8.85 ± 0.37
7.57 ± 0.53
5.25 ± 0.690
4.71 ± 0.755
Odor
8.85 ± 0.377
7.57 ± 0.53
7.42 ± 0.534
7.42 ± 0.534
Texture
8.85 ± 0.377
8.00 ± 0.577
4.714 ± 0.487
4.28 ± 0.487
Taste
8.57 ± 0.535
8.14 ± 0.377
6.714 ± 0.951
5.85 ± 0.690
Spreadibility
8.42 ± 0.534
7.85 ± 0.377
7.147 ± 0.690
6.28 ± 0.487
Overall acceptance
8.85 ± 0.377
7.857 ± 0.37
6.57 ± 0.53
6.142 ± 0.690
All tests were performed in triplets. Data is expressed as mean ± SD
selecting and eating foods. The main ingredients of the prepared food product chia
seed and fish skin oil are of edible food-grade quality as established by previous works
(Susana et al. 2015; Rana 2019; Savedboworn et al. 2017; Vera et al. 2015; Ghosh
and Bhattacharyya 2019) so, organoleptic evaluation of freshly prepared nondairy
spread and the control one (chocolate spread) was done by the research scholar of
SOCSAT lab who are conducting their research in food science background, to assess
the acceptability of the product based on the various sensory attributes like color,
texture, test, aroma, spreadability, and overall acceptability and the panelist must be
applied the spread on a piece of bread while test. The evaluation was done on a 9
point hedonic scale method where 9 is like extremely and 1 is dislike extremely and
the results were mentioned in Table 3.
3.4 Spreadability Properties of Spread
Spreadability is one of the important factors for spread-like products. It signifies
how smoothly the product can spread on bread and other food products. Among all
the spread formulations RRC spread shows the maximum spreadability properties
followed by RDC, RC, and DC spreadability (Table 4).
215
Fig. 5 RDC spread
Table 3 Sensory evaluation of all spread formulations
Parameter
RRC
RDC
DC
RC
Color
8.85 ± 0.37
7.57 ± 0.53
5.25 ± 0.690
4.71 ± 0.755
Odor
8.85 ± 0.377
7.57 ± 0.53
7.42 ± 0.534
7.42 ± 0.534
Texture
8.85 ± 0.377
8.00 ± 0.577
4.714 ± 0.487
4.28 ± 0.487
Taste
8.57 ± 0.535
8.14 ± 0.377
6.714 ± 0.951
5.85 ± 0.690
Spreadibility
8.42 ± 0.534
7.85 ± 0.377
7.147 ± 0.690
6.28 ± 0.487
Overall acceptance
8.85 ± 0.377
7.857 ± 0.37
6.57 ± 0.53
6.142 ± 0.690
All tests were performed in triplets. Data is expressed as mean ± SD
selecting and eating foods. The main ingredients of the prepared food product chia
seed and fish skin oil are of edible food-grade quality as established by previous works
(Susana et al. 2015; Rana 2019; Savedboworn et al. 2017; Vera et al. 2015; Ghosh
and Bhattacharyya 2019) so, organoleptic evaluation of freshly prepared nondairy
spread and the control one (chocolate spread) was done by the research scholar of
SOCSAT lab who are conducting their research in food science background, to assess
the acceptability of the product based on the various sensory attributes like color,
texture, test, aroma, spreadability, and overall acceptability and the panelist must be
applied the spread on a piece of bread while test. The evaluation was done on a 9
point hedonic scale method where 9 is like extremely and 1 is dislike extremely and
the results were mentioned in Table 3.
3.4 Spreadability Properties of Spread
Spreadability is one of the important factors for spread-like products. It signifies
how smoothly the product can spread on bread and other food products. Among all
the spread formulations RRC spread shows the maximum spreadability properties
followed by RDC, RC, and DC spreadability (Table 4).