Analysis of sensory, textural and compositional attributes of protein-rich dairy spread using response surface methodology

Abstract

A protein-rich dairy spread was formulated using white butter, WPC-80, and Greek yoghurt. Response surface methodology (RSM) was used to optimize the levels of white butter and WPC-80. The optimization considered sensory attributes like flavour, body and texture, colour and appearance, spreadability, and overall acceptability, as well as hardness, fat, and protein content. RSM suggested the optimal levels to be 38.10 per cent white butter and 18.10 per cent WPC-80. The experimental protein-rich dairy spread, prepared based on RSM suggestions, was compared to a control spread. The experimental spread showed statistical similarity to the control in terms of compositional parameters, except had a significantly higher protein content (14.85%) and lower carbohydrate content (5.54%) compared to the control spread. The acidity (% LA) and tyrosine value were also significantly higher in the protein-rich dairy spread. The experimental sample was also superior to the control sample in sensory attributes. Microbiologically, both the experimental and control samples were free from aerobic plate count, coliform count and yeast and mould count.