Development of Functional Dairy Spread

Abstract

Aims: The study aimed to develop functional dairy spread that is spreadable at refrigeration temperature and low in fat content. Study Design: Development of functional dairy spread and its analysis. Place and Duration of Study: Department of Dairy Technology, Dairy Science College, Hebbal, Bengaluru, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, Karnataka, India. Between June 2023 and April 2024. Methodology: Ingredients for the functional dairy spread were optimized through sensory analysis by a panel using a 9-point hedonic scale. The optimized spread was then analysed for its techno-functional attributes and microbiological quality. Results: The optimized dairy spread contained skim milk powder (14%), whey protein concentrate (4%), and salt (1%), with cream, flaxseed oil, sunflower oil, carboxymethyl cellulose, and glycerol monostearate as constant ingredients. The spice blend of ginger, garlic, coriander, and white pepper powder was optimized at 2%. The optimized functional dairy spread had 30.20% fat, 7.46% protein, and 53.2% moisture, with total solids at 47.6% and ash at 2.57%. Acidity was 0.42% LA, viscosity was 123 cP, and the hardness index was 0.47 mm. Water activity was 0.932, spreadability was 1.6 cm/hr, and colour measured at L* 87.32, a* -1.65, b* 16.05. Coliforms, yeast and molds, staphylococci, and lipolytic counts were all nil. Conclusion: The developed product exhibited excellent spreadability at refrigeration temperature and had a low fat content while being functional spread.