Ready-to-Serve Sandwich Spread Made from Potato (Solanum tuberosum): Product Development and Shelf-Life Evaluation

The busy lifestyle has increased consumer demand for convenient, healthy, ready-to-eat food products. Therefore, this study was conducted to develop a ready-to-serve sandwich spread by using potato, gelatin, and corn flour as the main ingredients for the spread’s base. Thirty untrained panelists were asked to rate the sensory attributes on a 5-point hedonic scale. Sensory evaluation data were analyzed using the Friedman test at 0.05 significance level. The treatments showed a significant difference (P < 0.05) in sensory properties. The shelf-life evaluation was carried out for three treatments: potassium sorbate added spread, sodium benzoate added spread, and spread with no preservatives to evaluate the effect of preservatives. pH and color; (lightness, redness, and yellowness) changed significantly (P<0.05) with storage time. Also, the pH and lightness of the three treatments were significantly different (P<0.05). The redness and yellowness of the three treatments were not significantly different (P>0.05). In brief potato spread with preservatives could be stored for up to one week under refrigerated conditions without any microbial growth and without quality deterioration.