International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 6
First page : (346) Last page : (351)
Article doi: http://dx.doi.org/10.18782/2320-7051.3083
Fatty Acid Profile, Proximate Composition and Consumer Acceptability of Cream Based Fat Spread Incorporated with Olive Oil and Rice Bran Oil
Rashmi Bhardwaj1*, B. V. Balasubramanyam2 and Diwakar Mishra1
1Ph.D. Scholar, 2Principal Scientist,
Dairy Technology Section, ICAR- NDRI (SRS), Bengaluru-560030
*Corresponding Author E-mail: bhardwaj.rashmi20@gmail.com
Received: 1.06.2017 | Revised: 3.07.2017 | Accepted: 7.07.2017
ABSTRACT
Cream based spread is a fat spread with cream as major source of fat. Along with cream, vegetable oils have been used to enhance the spreadability and improve the fatty acid profile of the spread. Fatty acid profile analysis of the spread revealed that incorporation of olive oil and rice bran oil in the spread along with milk fat improved the fatty acid profile of the product with approximately 20 per cent decrease in the saturated fatty acid, about 14 and 10 per cent increase in MUFAs and PUFAs respectively when compared with milk fat. The cost of production of the spread was calculated to be Rs 19.81/100 g spread. The pilot scale consumer acceptability study showed that the product was well accepted.
Key words: spread, fatty acid profile, Consumer acceptability, Proximate composition
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Bhardwaj, R., Balasubramanyam, B.V. and Mishra, D., Fatty Acid Profile, Proximate Composition and Consumer Acceptability of Cream Based Fat Spread Incorporated with Olive Oil and Rice Bran Oil, Int. J. Pure App. Biosci.5(6): 346-351 (2017). doi: http://dx.doi.org/10.18782/2320-7051.3083
