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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.

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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
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