Abstract:
Fat-based edible spreads mainly consist of dairy fat based edible spreads (butter and
dairy fat spreads) and non-dairy fat based edible spreads (margarine and fat
spreads). The present study mainly focused on benchmarking of fat based edible
spreads using the sensory and physico-chemical analysis to evaluate consumer
preference and position of quality of the fat based edible spreads. Twenty four
commercial samples of fat based edible spreads were tested for physico-chemical
and sensory properties. Sensory evaluation was done by using 15 trained panellists
based on the 9-hedonic scale. Moisture content, slip Point, colour, water activity
and solid fat content (N values) at 10 °C, 20 °C, 30 °C, 35 °C, 40 °C were determined
as physical properties, and fat content, free fatty acid content, salt content, peroxide
value, and the fatty acid profile including saturated (SFA), mono-unsaturated
(MUFA), poly-unsaturated (PUFA), tans fatty acids (TFA) were tested as chemical
properties. Duncan‟s multiple range test (DMRT) was done for the mean score
rating for sensory analysis and least Squares Means of General Linear Model was
carried out for mean separation of physico-chemical analysis by using SAS 9.1.3,
(1999) program. Sensory analysis of fat based edible spreads showed that the
samples differed significantly (α ≤ 0.05). Non-dairy fat based edible spreads, except
the margarine had good mean score in aroma, colour, appearance and spreadability
but in the overall taste, buttery taste and saltiness are very high in salted butter than
the other spreads. Moisture content varied from 14.65 to 46.27 %, slip point from
28.3 to 36.3°C, water activity from 0.692 to 0.973, red colour from 1.17 to 4.17 and
yellow colour from 45.33 to 70.00 on tintometer scale. Total solid fat contents (N
value) were also measured from 10 to 40 °C. Fat content of the samples varied from
20.07% to 81.37 %, free fatty acid level from 0.18 to 0.79%, salt content from 0.01
to 2.20 % and peroxide value from 0.08 to 15.77 (meq/kg). According to fatty acid
profiles analyzed, high saturated (SFA) and trans- (TFA) fat could occur in butter,
margarine and dairy fat spreads. However, high mono-unsaturated (MUFA) and
poly-unsaturated (PUFA) fat could be occurring in non-dairy fat based edible
spreads.
