Call for Papers:Vol.11 Issue.4

Submission
Last date		 28-Aug-2025
Acceptance Status In One Day
Paper Publish In Two Days
Submit ManuScript

News & Updates

Submit Article

Dear Authors, Article publish in our journal for Volume-11,Issue-4. For article submission on below link: Submit Manuscript


Join As Board

Dear Reviewer, You can join our Reviewer team without given any charges in our journal. Submit Details on below link: Join As Board


Paper Publication Charges

IJARIIE APP
Download Android App

For Authors

Archives

IJARIIE Board

Downloads

Android App

Download IJARIIE APP

Authors

Title: :  OPTIMIZING THE TEXTURAL PROPERTIES OF SPREAD WITH DIFFERENT EMULSIFIERS
PaperId: :  23400
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 10 Issue 2 2024
DUI:    16.0415/IJARIIE-23400
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
SANJEEVI MBANNARI AMMAN INSTITUTE OF TECHNOLOGY
PUJAA SAKTHY M R KBANNARI AMMAN INSTITUTE OF TECHNOLOGY
NETHISWAR MBANNARI AMMAN INSTITUTE OF TECHNOLOGY
YOKESH R K BANNARI AMMAN INSTITUTE OF TECHNOLOGY

Abstract

Food Technology
Cheese, Texture properties, Shelf life, Spread, Emulsifier, Consumers, Sensory
Cheese spreads represent a significant segment of the food industry, encompassing a diverse range of products enjoyed globally. The textural properties of spreads play a vital role in consumer acceptance and satisfaction. Emulsifiers are key ingredients that significantly influence the texture and stability of spreads. The aim of the study is to optimize the textural properties of spread formulations using various emulsifiers. By analyzing the finished product in different ways, we can find the optimized product. Texture analysis, moisture, water activity, and microbial analysis to find the quality of the different emulsifiers used. In this research, sodium citrate (E331), tri-sodium citrate (E331 iii) and sodium phosphate (E339) were specifically chosen for the study. Emulsifiers act as essential stabilizers in these emulsions, forming the backbone of most spreads. Consumers will experience a significantly enhanced sensory experience due to the superior texture. We can potentially reduce production costs and enhance product stability through the selection of the most appropriate emulsifier. Furthermore, optimal textural properties were achieved through the strategic combination of emulsifiers, harnessing their synergistic effects. The study also found that the emulsifiers played a crucial role in controlling the viscosity and consistency of the spreads. By understanding the interactions between different emulsifiers we can make the products to meet consumer preferences more effectively. We will create different formulas to make different trials by doing trial and error to find the characteristics for the individual products by analysis. Then we can finally create spreads that not only have improved texture but also increase shelf life by the use of testing equipment that we have already chosen. This innovative approach to emulsifier selection can lead to a competitive advantage in the market by offering products that meet both consumer preferences and industry standards.

Citations

Copy and paste a formatted citation or use one of the links to import into a bibliography manager and reference.

IJARIIE SANJEEVI M, PUJAA SAKTHY M R K, NETHISWAR M, and YOKESH R K . "OPTIMIZING THE TEXTURAL PROPERTIES OF SPREAD WITH DIFFERENT EMULSIFIERS" International Journal Of Advance Research And Innovative Ideas In Education Volume 10 Issue 2 2024 Page 4342-4347
MLA SANJEEVI M, PUJAA SAKTHY M R K, NETHISWAR M, and YOKESH R K . "OPTIMIZING THE TEXTURAL PROPERTIES OF SPREAD WITH DIFFERENT EMULSIFIERS." International Journal Of Advance Research And Innovative Ideas In Education 10.2(2024) : 4342-4347.
APA SANJEEVI M, PUJAA SAKTHY M R K, NETHISWAR M, & YOKESH R K . (2024). OPTIMIZING THE TEXTURAL PROPERTIES OF SPREAD WITH DIFFERENT EMULSIFIERS. International Journal Of Advance Research And Innovative Ideas In Education, 10(2), 4342-4347.
Chicago SANJEEVI M, PUJAA SAKTHY M R K, NETHISWAR M, and YOKESH R K . "OPTIMIZING THE TEXTURAL PROPERTIES OF SPREAD WITH DIFFERENT EMULSIFIERS." International Journal Of Advance Research And Innovative Ideas In Education 10, no. 2 (2024) : 4342-4347.
Oxford SANJEEVI M, PUJAA SAKTHY M R K, NETHISWAR M, and YOKESH R K . 'OPTIMIZING THE TEXTURAL PROPERTIES OF SPREAD WITH DIFFERENT EMULSIFIERS', International Journal Of Advance Research And Innovative Ideas In Education, vol. 10, no. 2, 2024, p. 4342-4347. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/OPTIMIZING_THE_TEXTURAL_PROPERTIES_OF_SPREAD_WITH_DIFFERENT_EMULSIFIERS_ijariie23400.pdf (Accessed : ).
Harvard SANJEEVI M, PUJAA SAKTHY M R K, NETHISWAR M, and YOKESH R K . (2024) 'OPTIMIZING THE TEXTURAL PROPERTIES OF SPREAD WITH DIFFERENT EMULSIFIERS', International Journal Of Advance Research And Innovative Ideas In Education, 10(2), pp. 4342-4347IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/OPTIMIZING_THE_TEXTURAL_PROPERTIES_OF_SPREAD_WITH_DIFFERENT_EMULSIFIERS_ijariie23400.pdf (Accessed : )
IEEE SANJEEVI M, PUJAA SAKTHY M R K, NETHISWAR M, and YOKESH R K , "OPTIMIZING THE TEXTURAL PROPERTIES OF SPREAD WITH DIFFERENT EMULSIFIERS," International Journal Of Advance Research And Innovative Ideas In Education, vol. 10, no. 2, pp. 4342-4347, Mar-App 2024. [Online]. Available: https://ijariie.com/AdminUploadPdf/OPTIMIZING_THE_TEXTURAL_PROPERTIES_OF_SPREAD_WITH_DIFFERENT_EMULSIFIERS_ijariie23400.pdf [Accessed : ].
Turabian SANJEEVI M, PUJAA SAKTHY M R K, NETHISWAR M, and YOKESH R K . "OPTIMIZING THE TEXTURAL PROPERTIES OF SPREAD WITH DIFFERENT EMULSIFIERS." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 10 number 2 ().
Vancouver SANJEEVI M, PUJAA SAKTHY M R K, NETHISWAR M, and YOKESH R K . OPTIMIZING THE TEXTURAL PROPERTIES OF SPREAD WITH DIFFERENT EMULSIFIERS. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2024 [Cited : ]; 10(2) : 4342-4347. Available from: https://ijariie.com/AdminUploadPdf/OPTIMIZING_THE_TEXTURAL_PROPERTIES_OF_SPREAD_WITH_DIFFERENT_EMULSIFIERS_ijariie23400.pdf
BibTex EndNote RefMan RefWorks

Number Of Downloads



Save in Google Drive

Similar-Paper

TitleArea of ResearchAuther NameAction
DEVELOPMENT AND STANDARDIZATION OF IRON RICH SORGHUM BASED CEREAL BARS MIXED WITH MANGO PEEL POWDERFood TechnologyDasari Praveen Download
The Role of Administrative Authority in Regulating Genetically Modified foodAdministrative law with genetic engineeringSheetal Varma Download
CHARACTERISTICS OF TILAPIA FISH NUGGETS WITH THE ADDITION OF DIFFERENT TAPIOCA CONCENTRATIONSFisheriesAulia Andhikawati Download
CHARACTERISTICS OF FISH SAUSAGES FROM MACKEREL TUNA WITH THE ADDITION OF DIFFERENT TAPIOCA FLOURFisheriesAulia Andhikawati Download
FORMULATION OF SYMBIOTIC ICE CREAM FROM COTTONSEED MILKFOOD TECHNOLOGY PIDATHALA SAHITYA Download
OPTIMIZING THE TEXTURAL PROPERTIES OF SPREAD WITH DIFFERENT EMULSIFIERSFood TechnologySANJEEVI M Download
COMPARATIVE STUDY BETWEEN ANALYSIS USING CONVENTIONAL METHOD AND FT-NIR SPECTROPHOTOMETER FOR VARIOUS RAW MATERIALSFOOD ENGINEERINGPRATIKSHA V PAI Download
DEVELOPMENT AND EVALUATION OF BAKED PRODUCT WITH STEVIA REBAUDIAIANA AND FENUGREEK AS NATURAL SWEETENER AND ANTIDIABETIC AGENTSFOOD TECHNOLOGY AKASH A Download
DEVELOPMENT OF VEGAN PRODUCTS FROM EDIBLE OILFOOD TECHNOLOGYHARINI S J Download
NATURE'S HUES IN PRODUCT DESIGN : UNVEILING VIBRANT TONES FROM FRUITS AND VEGETABLESFOOD ENGINEERING SANCHITA MUKHERJEE Download
AROMICAP- MICROENCAPSULATION OF AROMATIC PLANT AND SPICES FOR INNOVATIVE CULINARY AND NUTRACETICAL APPLICATIONFOOD TECHNOLOGY HARIHARAN K Download
"Nutritional profiling &Examination of packaging capability of value-added rice candy "Food and nutrition Abhay Nath Download
DEGRADATION KINETICS OF VITAMIN C IN CHILI STORED AT DIFFERENT TEMPERATURESFood Engineering and TechnologyIshrat Jahan Download
EFFECT OF ULTRASOUND ON QUALITY PARAMETERS AND MICROBIAL LOAD OF MUSK MELON JUICEFOOD TECHNOLOGYIENAIYAA A Download
EDIBLE FILM DEVELOPMENT USING JACKFRUIT SEED POWDER BY INCORPORATING BIOACTIVE COMPOUNDS FROM ESSENTIAL OILSFOOD TECHNOLOGYDr.TNA ARUNASREE Download
12