Storage stability of jaggery based sesame spread: A comprehensive study

Abstract

The shelf life of a spread product is a critical factor in its formulation, production, and marketing. Consumers expect sesame spread products retain a fresh appearance, odor, and flavor for an extended period, as a longer shelf life decreases costs for both producers and consumers. Therefore, the objective of this investigation was to evaluate the storability of jiggery based sesame spread (JSS). The storability of developed JSS were of analyzed for physicochemical characteristics (Moisture, Protein, Carbohydrate, Fat, Crude fibre, Ash, Calorific value, Oil separations, Oxalic acid, Peroxide value and Acid value), Rheological parameters (Adhesiveness, Cohesiveness, Hardness and Viscosity), sensory attributes (Taste, Colour, Appearance, Spreadability, Flavour and Overall Acceptability) and microbiological quality (Standard plate count, Yeast and Mould count and Escherichia coli.) of JSS. The investigational storages were carried out for 90 days at room temperature storage (24 ± 4 °C, 40–50% RH) and refrigerated (8 °C, 17–20% RH) storage. The results indicated significant increase in oil separations, peroxide value, acid value, microbial counts, and sensory parameters of the spread. However, the remaining analyzed quality attributes of the spread demonstrated stability. The oil separations in spread sample were found to be highest during room temperature storage, which could be attributed to the temperature fluctuations experienced during storage. In conclusion, it is highly recommended to carefully manage the storage temperature of sesame spread to ensure its stability.