Effect of different fruit deodorizer on the physio-chemical properties and sensory qualities of algal oil chocolate spread emulsion

Algae are a significant protein source that are being increasingly utilized in various food products. However, its application may be hindered, particularly in children’s food products, owing to its unacceptable odour. The objective was to analyze the moisture, ash, fibre, total soluble solids and pH contents of the sample. Physiochemical properties of the developed products were studied during ambient storage. Thus the primary goal of present study was to assess the possible use of food deodorizers, such as orange, lemon and apple powders, in combination with algal oil to develop a new product i.e. chocolate spread emulsion which would mask the algae oil’s odour, the powders of the fruits were prepared using tray drying method. Three variations were developed using Chocolate Spread Apple Powder(CS_AP), Chocolate Spread Orange Powder (CS_OP), Chocolate Spread Lemon Powder (CS_LP), and a control sample (Chocolate Spread Emulsion with pure algal oil) which were prepared from a blend of the above ingredients suspended in chocolate emulsion with algal oil. According to analysis, the moisture contents of the CS_OP, CS_AP, CS_LP and control samples were 18.09%, 16.08%, 16.5%, and 28.98%, respectively, whereas ash content of the samples ranged between 2.01 to 2.98%. The fibre contents of the CS_AP, CS_OP, CS_LP, and the control samples were determined to be; 0.06%, 0.08%, 0.07%, and 0.02%, respectively. Total soluble solid and pH of the sample ranged from 2.00°Brix to 2.07°Brix. The subsequent analysis of all the samples CS_AP, CS_OP, CS_LP, and control samples for 28 days’ storage stability at 28°C and 10°C, respectively, showed that the hardness of the chocolate spread emulsion dropped in one week. Water activity (aw) levels, on the other hand, decreased at 28°C during storage and increased at 10°C. The examined chocolate spread samples, CS_AP, CS_OP, CS_LP, and the control sample did not exhibit any oil separation during the storage period at either temperature. Based on 9-Point Hedonic Scale for sensory analysis, the products scored between 6.3 and 8.5 for acceptability, among which the sample CS_OP was more acceptable. Based on the spread ability factor on bread, sample CS_OP was the simplest to spread in comparison to the CS_AP, CS_LP and control samples.