Effect of pH and Fat Levels on the Physico-chemical and Sensory Properties of Beetroot and Carrotbased Bread Spreads

This study explores the utilization of carrot and beetroot in developing a low-fat, low-sugar bread spread, aiming to extend their shelf life as value added products. Four recipes were formulated, altering the percentages of virgin coconut oil and citric acid (T₁, T₂, T₃, and T₄ were 3.2 and 0.12, 3.5 and 0.15, 3.2 and 0.15, and 3.5 and 0.12 of virgin coconut oil and citric acid, respectively) using Taguchi method. Sensory evaluation by a panel of 30 semi-trained members revealed the recipe with carrot/beetroot (92.56%), virgin coconut oil (3.5%), as main ingredients as the optimal choice. The developed bread spreads maintained quality for four months when stored in glass bottles under ambient conditions. Analysis showed pH, Total Soluble Solids (TSS), moisture, titratable acidity, fat, protein, and microbial counts at regular intervals. The final products contained 5.2-5.0 pH, 11.3-13.3% TSS, 0.41-0.46% acidity, 79.43-84.35% moisture, and 8.29-9.69% ash. Microbial analysis indicated that total plate count and yeast/mold counts below 10 CFU g^-1, with zero Escherichia coli counts over four months. The cost for 250 g was Rs. 350.37. These findings highlighted the potential for preserving carrot and beetroot spreads for up to four months under ambient conditions. Overall, both beetroot and carrot-based bread spreads offer a variety of nutrients, with carrot spread generally containing higher levels of protein and carbohydrates compared to beetroot spread. These spreads can contribute to a balanced-diet when consumed in moderation and as part of a varied meal plan.