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:: Volume 3, Issue 2 (10-2008) ::
2008, 3(2): 13-22 Back to browse issues page
Sensory evaluation and shelf-life of low-fat and low-trans spreads
Kh Khoshtinat, A Alvand, P Zandi *, H Safafar, M.T Mazloumi, Z Sharifzadeh Ekbatani
Abstract:   (38160 Views)
Background and Objective: The prevalence of obesity and cardiovascular diseases in the world has prompted production of low-fat and low-trans-fatty acid margarine-like products or low-fat and low-trans spreads. An increase in water content of such products can affect their sensory characteristics and shelf-life. The aim of this study was sensory evaluation and shelf-life determination of low-fat and low-trans spread samples produced at a laboratory scale. Materials and Methods: Six samples of low-fat (40%) and low-trans (<1%) spreads were produced at a laboratory scale (2kg) by combining three oil phases and two stabilizers, i.e., F1 and F2 formulas with palm stearin and canola oils (40:60) and sodium alginate (F1), or modified waxy maize starch or MWMS (F2) F3 and F4 formulas with fully hydrogenated soybean oil (flake) and soybean oil (25:75) and sodium alginate (F3), or MWMS (F4) F5 and F6 formulas with palm, cottonseed and canola oils (40:40:20) with sodium alginate (F5), or MWMS (F6), and full fat spread or F7 (80%fat) with palm stearin and canola oils (40:60), without stabilizer, as a control. Sensory evaluation (surface texture, spreadability, flavour and mouth feel, and overall acceptance) was carried out by 30 in-house panelists (ranking method). Shelf-life of the spread samples stored in refrigerator (5°C) was determined by measuring peroxide value, oiling off and microbial characteristics (total aerobic bacterial count, and mold and yeast counts). Results: There were significant differences among the samples as regards overall acceptance (p<0.05). Sensory evaluation showed similar results for F2 and F7, and samples with MWMS had better acceptance compared to samples containing sodium alginate. Peroxide value did not reach the discard point (5meq/kg), even after 10 weeks of storage. Results of oiling off tests were satisfactory for most samples oiling off was found only in F5 and F6 after six weeks of storage. All samples reached the discard point after 10 weeks of storing at 5°C, taking into account total bacterial and mold and yeast counts. Conclusion: The final ranking of the spread samples based on the nutritional value (P/S+T), physical characteristics, sensory evaluation and shelf-life was as follows: F7>F2>F1>F6>F5>F3>F4. Considering the necessity of production of low-fat and low-trans-fatty acid products from a nutritional and public health point of view, the F2 formula is recommended for further research.
Keywords: Low-fat spread, low-trans spread, shelf- life, sensory evaluation
Full-Text [PDF 270 kb]   (2114 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2008/10/15 | Published: 2008/10/15
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Khoshtinat K, Alvand A, Zandi P, Safafar H, Mazloumi M, Sharifzadeh Ekbatani Z. Sensory evaluation and shelf-life of low-fat and low-trans spreads. Iranian Journal of Nutrition Sciences & Food Technology. 2008; 3 (2) :13-22
URL: http://nsft.sbmu.ac.ir/article-1-77-en.html

Volume 3, Issue 2 (10-2008) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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