Commercial spread optimization using experimental design and sensory data

Abstract

AbstractThe cost and quality of food products are issues that concern both the consumer and producer. In this research, the process used for the production of a commercial spread was subjected to a statistical experimental design for the purpose of reducing the cost of production while maintaining or improving the sensory quality. Three factors—the amount of oil added (x1), the speed of puddling (x2), and the temperature treatment (A or B; x3)—were varied according to a full‐factorial design at two levels. The experiments were performed over 2 d, and the factorial design was complemented with three replicates for temperature treatments A and B, which were performed on different days. The products were evaluated with both sensory and physicochemical measurements. Special attention was paid to the hardness of the product since it was permissible to reduce it slightly. In contrast, sensory quality aspects of the product including butter‐aroma and off‐flavor, as well as other quality properties such as spreadability, shine, and meltability, had to be maintained at the present level or improved. Statistical evaluation of the data showed that it was possible to add high amounts of oil (x1) without impairing the sensory quality of the product and, hence, reduce the cost of production. The hardness of the product was also slightly reduced when using the high level of oil. In maintaining other sensory qualities such as shine and spreadability at the present levels, the choice of temperature treatment (x3) was important.