Formulation and Characterization of a Novel Carrot-based Sandwich Spread
Imesha Wanninayaka, Geethi Pamunuwa and Menuka Arawwawala
Abstract
Background: A necessity for developing vegetable-based sandwich spreads has arisen due to the growing number of vegans and the high cost of non-vegan spreads. Thus, the current study aimed to formulate and characterize a carrot-based sandwich spread, in terms of sensory and physicochemical properties.
Methods: Carrot-based sandwich spreads were developed, incorporating a spice mixture, white sauce, garlic paste, and mayonnaise, according to the results of sensory analysis. The variation of the color attributes and pH with time was investigated using a handheld colorimeter and benchtop pH meter, respectively. Shelf-life of the spreads was evaluated using the plate count method. Proximate analysis was carried out using AOAC methods. Sensory data were analysed using the Friedman test, while parametric data were analyzed using Analysis of Variance (ANOVA).
Results: Carrot-based sandwich spreads incorporated with spices, garlic paste, and white sauce exhibited the highest scores for the sensory attributes evaluated in this study. As expected, the physicochemical properties, especially colour, showed significant differences among the different formulations (P<0.05). The addition of chemical preservatives – potassium sorbate or sodium benzoate - showed no effect on the pH or colour of the best sandwich spreads and their temporal variation. Further, the shelf-life of the spreads increased to approximately 7 days under refrigerating conditions due to the addition of chemical preservatives.
Conclusions: The addition of spices, garlic paste, and white sauce resulted in the most preferred carrot-based sandwich spread. Additional steps need to be taken for colour preservation and increasing the microbial safety for extending the shelf-life.
Keywords: Carrot, Physicochemical Properties, Proximate Composition, Sandwich Spread, Sensory Properties