Development of Spread Using Brinjal and Japanese Sweet Potatoes



Oo, Nicole Chia Xing (2019) Development of Spread Using Brinjal and Japanese Sweet Potatoes. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Eggplant (Solanum melongena L.) also known as brinjal is a nightshade crop belonging to the family Solanaceae. Sweet potatoes (Ipomoea batatas) are in the same plant family as the morning glory. Most species of sweet potato are excellent sources of vitamins such as vitamin C, B6 as well as carotenoids, dietary fiber, potassium, manganese, iron and low in fat. In this study, the development of a new product, namely a spread is developed out of raw materials which are brinjal and Japanese sweet potatoes. The objectives of this project were; 1) to develop a plant-based spread using brinjal (Solanum melongena L.) and Japanese sweet potatoes (Ipomoea batatas) for the diabetic society and 2) to study the factors that affect the physicochemical properties of the spread. In the research, there were three samples (Formulation A, Formulation B and Formulation C) that were tested for sensory evaluation and two of the best samples were chosen to undergo further analysis. The two samples each had different formulations in terms of the ratio of brinjal and Japanese sweet potatoes in the spread which are Formulation A spread (50% brinjal, 50% Japanese sweet potatoes) and Formulation B spread (20% brinjal, 80% Japanese sweet potatoes). The physicochemical properties, (pH, Brix, colour, antioxidant assay, total carotenoids and total sugar content) proximate analysis, and sensory evaluation were conducted. The results obtained shown that the moisture content (63.00 ± 0.80%), ash content (3.65 ± 0.23%), crude fat content (4.63 ± 0.21%), crude fiber content (6.60 ± 0.03%), and crude protein content (1.34 ± 0.10%) and carbohydrate content (21.45 ± 0.31%) of the Formulation B spread were significantly different (p<0.05) as compared to the moisture content (67.00 ± 0.82%), ash content (4.22 ± 0.19%), crude fat content (9.40 ± 0.08%), crude fiber content (9.65 ± 0.17%), crude protein content (4.65 ± 0.28%) and carbohydrate content (5.20 ± 0.22%) of the of the Formulation A spread. Based on the hedonic test, the sensory attributes of Formulation B and Formulation C spreads showed a significant difference (p < 0.05) in terms of colour (appearance), aroma, smoothness, spreadability, sweetness and overall acceptance with Formulation A spread except for sourness.

Item Type: Final Year Project
Subjects: Technology > Food Technology
Faculties: Faculty of Applied Sciences > Bachelor of Science (Honours) in Food Science
Depositing User: Library Staff
Date Deposited: 07 Feb 2020 09:26
Last Modified: 14 Apr 2022 00:48