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Background and Objective: Spreads are products with the property of spreadability on bread, usually containing 40-80% fat. The morbidity and mortality of cardiovascular diseases, which have a strong association with the type and amount of fats consumed, are on the increase. The objective of this study was to formulate and produce at the laboratory scale low-fat (40%) and low-trans fatty acid (<5%) spreads by blending, using two types of stabilizers, sodium alginate and modified waxy maize starch (MWMS). Materials and Methods: The characteristics of the oils to be used (peroxide value=PV, iodine value= IV, and slip melting point-mp ) and suitable amounts of stabilizers (1% sodium alginate and 3% MWMS) were first determined. Then six samples of low-fat (40%) spreads were formulated (2 Kg ) by combining three oil phases and two stabilizers as follows: F1 and F2 formulas with palm stearin and canola oils (40:60), the stabilizers being sodium alginate (F1) and MWMS (F2) F3 and F4 with fully hydrogenated soybean oil (flakes) and soybean oil (25:75), the stabilizers being sodium alginate (F3) and MWMS (F4) F5 and F6 with palm, cottonseed and canola oils (40:40:20), the stabilizers being sodium alginate (F5) and MWMS (F6). A high-fat spread (F7, 80% fat) containing palm stearin and canola oils (40:60), with no stabilizer, served as control. The physical and chemical characteristics of the samples, including fat and moisture contents, PV, IV, mp, fatty acid composition, solid fat content (SFC), and consistency, were determined. Results: The trans-fatty acid content of the oil phases in the formulas and their nutritional value (P/S+T) were <1 % and ≥1 respectively which is considered desirable. The solid fat contents (SFC) of F1 and F2 at 0, 10, 20, 30 and 35 °C were similar to the respective control (F7) values, with desirable spreadability (p<0.05). Penetration of the low-fat spreads was higher than that of control. Ranking of the samples, performed on the basis of the nutritional value and the physical and chemical characteristics, gave the following results: F7>F2 & F1>F5& F6>F4 & F3. Conclusion: Considering the cost of oil hydrogenation and the effects of the amounts and types of fat on health of the individuals and communities, and on the basis of the results of this research, F1 and F2 are recommended to be used as spreads, for further research in larger scale.

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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.