Development of a Plant-Based Spread Containing Edamame (Glycine Max (L.) Merrill) and Chickpea (Cicer Arietinum L.)



Tong, Rui Gian (2019) Development of a Plant-Based Spread Containing Edamame (Glycine Max (L.) Merrill) and Chickpea (Cicer Arietinum L.). Final Year Project (Bachelor), Tunku Abdul Rahman University College.

[img] Text
Tong Rui Gian_Full Text.pdf
Restricted to Registered users only

Download (1MB)


Plant-based spreads are becoming more popular for health conscious people and as a healthier alternative to animal-derived spreads. Edamame (Glycine max (L.) Merrill) is also known as green soybean is a good source of protein, dietary fibre, fat, vitamins and minerals while chickpea (Cicer arietinum L.) which also known as garbanzo bean is a good source of protein, dietary fibre, carbohydrates, vitamins and minerals. The objectives of this study were i) to develop and formulate a plant-based spread containing chickpea and edamame, ii) to determine consumer acceptance towards the plant-based spreads of different edamame and chickpea compositions through sensory evaluation, and iii) to determine the physico-chemical properties and proximate compositions of the final plant-based spread. Four formulations of different edamame and chickpea compositions, namely formulation A (50% edamame + 50% chickpeas), B (26% edamame + 74% chickpeas), C (38% edamame + 62% chickpeas) and D (62% edamame + 38% chickpeas) were tested in the experiment. Sensory evaluation was conducted on the four formulations of edamame chickpea spreads to choose the best formulation. Appearance, taste, aroma, flavour, texture and overall acceptability attributes were evaluated using a 9-point hedonic scale along with ranking test and found that formulation D obtained the highest mean scores for almost all of the attributes and in ranking test. Formulation D (62% edamame + 38% chickpea) was chosen as the best formulation. The quality characteristics of the sample is determined through proximate analysis, physico-chemical test (peroxide value, free fatty acid value, colour, pH, rheology) and microbiological test. The moisture content, crude ash and crude fibre of formulation D were significantly different (p<0.05) as compared to control spread. In terms of crude fat, crude protein and carbohydrate content, there were no significant difference (p>0.05) between control and formulation D spread. The results of proximate analysis were: moisture content (41.02 ± 0.26%), crude ash (2.32 ± 0.01%), crude fat (31.93 ± 0.10%), crude fibre (5.45 ± 0.21%), crude protein (13.43 ± 0.22%) and total carbohydrate (5.86 ± 0.41%). These findings suggested that Formulation D can be an excellent source of protein and fibre as well.

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 09:27
Last Modified: 14 Apr 2022 00:51