Journal of Food Processing & Technology

Abstract

Development and Product Evaluation of Adlai Butter Spread

Emilie S Estelloso*, Jenny B Mamacus, Janice E Reynes, Jo-Ann D Santos and April Geraldine M Quiñonero

This study was conducted to develop Adlai butter spread in different formulations. It aimed to determine the product quality of Adlai butter spread in terms of texture, appearance and taste, and to measure its Total Suspended Solid (TSS), pH, crude fat, and total protein. To produce the butter spread, the Adlai Seed was treated first and it involved several trials in determining appropriate time for soaking of seed, cooking method, and water proportion. The treated seed then received formulations or treatments for butter spread: T1:1 cup Adlai seed+2½ cup water; T2:1 cup Adlai Seeds+1½ cup water; and T3:1 cup Adlai seed+1 cup water. The organoleptic evaluation of the 30 panel of evaluators was then conducted. As for the result, it was discovered that the longer the seed is soaked the softer is its texture. In terms of the method of cooking, the Adlai seed could have its best result when it undergone boiling than frying and oil-blanching. In addition, three treatments were more or less comparable in terms of texture and taste. However, in terms of appearance the treatment 2 and 3 got the same rating of appealing. Thus, it was found out that there is no significant difference among the three formulations in terms of appearance, texture and taste. The physico-chemical analysis of the Adlai butter spread had the TSS of 30%, pH of 6.05, total acidity of 0.42, crude fat of 7.19%, and moisture of 51.42% and total protein of 3.91%. In terms of microbial analysis, the product stored in chilled temperature using the foil (Ziplock) and Glass bottle packaging materials obtained lesser microorganism. Furthermore, treatment 3 got a remarkable ROI of 23%.

Published Date: 2023-08-25; Received Date: 2023-07-26