Development of Herbal Butter Spread

Hiew, Nicholas Vun Fung (2020) Development of Herbal Butter Spread. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Licorice root, also known as sweet root, is used mostly as a sweetener in candies and beverages. People have also used licorice root for centuries for its medicinal benefits. Powdered licorice roots will be incorporated with butter to study whether licorice flavoured butter can be met with consumer’s acceptance. Proximate analysis was conducted to determine the nutritional composition of the butter ( control ) and Herbal Butter. The sensorial characteristics of Herbal Butter formulation were accessed by 9-hedonic scale preference test and statistical analysis. Sensory evaluation was conducted to determine its acceptability in terms of its appearance, herbal taste, aroma, creaminess, smoothness and bitterness. The overall acceptability of butter ( control ) is 6.9025 and the Herbal Butter is 7.4615. There was no significant correlation between the panelists’ gender, age, race, liking towards butter and herbal products and their frequency of butter nor herbal products consumption to the sample’s overall acceptability. The result suggested that acceptance of herbal butter is not limited by gender, age, race, liking towards butter and herbal products and their frequency of butter nor herbal products consumption. 60% of panelists prefers the herbal butter under preference test. Proximate analysis results showed that Herbal butter had significantly higher crude fiber ( 14.5582 ± 0.604 ) than the control butter ( 0.0010 ±0.0001 ). To evaluate its antioxidant properties, radical scavenging of DPPH, total phenolic content (TPC), total flavonoid content (TFC) were determined. viii Herbal Butter contained significantly higher (p<0.05) percentage of inhibition (34.6125 %), TPC (0.2302 ± 0.008 mg GAE/ml) and TFC (0.0051 ± 0.237 mg CAE/ml) compared to butter ( control ). According to the results, it showed that the incorporation of licorice root is suitable for the development of butter with desirable antioxidant properties properties and sensorial quality.