Development and Process Standardization of Functional Spread Using Sesame Seeds (Sesamum indicum L.), Pumpkin Seeds (Cucurbita maxima) and Sunflower Seeds (Helianthus annuus) and Storage Stability Rajput Jhelum Devendrasinh*, Singh Sury Pratap Parul University, Parul Institute of Applied Sciences, Department of Food Technology, Vadodara, Gujarat, India *Corresponding author: rajputjhelum@gmail.com (ORCID ID: 0009-0001-5673-2601)
Paper No. 1075 Online Published on 16 October, 2023. Abstract The present investigation entitled “Development and process standardization of functional spread from multi-seeds” was carried out in the Department of Food Technology, Parul University of Applied Sciences, Parul University, Vadodara, India. The functional spread was developed from multi-seeds like sesame seeds, pumpkin seeds and sunflower seeds and evaluated for their quality and storage stability. The developed product was analyzed for various physico-chemical attributes including, FT-IR technique used for ascertaining functional groups and morphology of spread. FT-IR spectra showed 3621.87 cm-1 which represent OH group, 3585.98 cm-1 are observed which showed NH2 groups present in product. 2934.21 cm-1 in which indicates the presence of aromatic carbon group present and 1639.29 cm-1 shows the presence of CO group present in the product. The developed functional spread was stored for 30 days at refrigeration (4°C) and ambient condition (18-38°C) in air-tight containers. The moisture content, ash, fat and protein was found to be 40.8 per cent, 1.5 percent, 23.46 per cent and 18.36 per cent respectively. At ambient temperature, the functional spread showed significant rise in its moisture content to 41.0 per cent. The ash content, fat and protein showed decreasing trend to 1.43 per cent, 23.40 per cent and 18.30 per cent respectively. The increase in moisture was less at refrigeration temperature i.e., 40.93 per cent. Also the fat, protein and ash content were decreased to 23.42 per cent, 18.33 and 1.45 per cent respectively. Thus refrigeration temperature could be regarded as better storage temperature as it could retain maximum amount of nutrients. The spread was best for consumption up to 30 and 15 days at refrigeration and ambient condition, respectively. The cost of production of spread was found to be cheaper than the spreads available in the market. The particular spread contains healthier ingredients without any animal fats in it. Therefore, it is recommended that the spread definitely have enhanced nutraceutical and anti-oxidant properties and the consumption of these food items could tackle the issues related to CVD, obesity and Vitamin-E deficiency. Highlights • Development of healthy and functional spreads. • Rich in Anti-oxidants as prepared from multi-seeds. Top Keywords FT-IR, Antioxidant, Functional spread, Pumpkin seeds, Sesame seeds, Sunflower seeds. Top |