Effect of different oil in high protein salad cream Department: Food Science Technology By: samadchuks Project ID: 9260 Rating: (5.0) votes: 1Rate this project12345 Price:₦4000 Get the Complete MaterialAbstractThis study investigated the effect of different vegetable oils on the production and quality of high-protein salad cream. Three samples were formulated using groundnut oil (Sample A), olive oil (Sample B), and soybean oil (Sample C). The products were evaluated for their functional properties—specific gravity, water absorption capacity, emulsion capacity, emulsion stability, and viscosity—as well as sensory attributes including taste, aroma, colour, texture, and overall acceptability. The results showed that Sample A (groundnut oil) had the highest specific gravity (1.063), while Sample C (soybean oil) had the lowest (1.048). Sample C exhibited the highest water absorption, emulsion capacity, emulsion stability, and viscosity, indicating better functional performance and stability. Sensory evaluation revealed that Sample B (olive oil) was the most preferred in terms of aroma, texture, and overall acceptability, while Sample A scored highest in taste. Statistical analysis using ANOVA indicated no significant differences among the samples at a 5% level of significance for most sensory parameters. Based on the findings, soybean oil demonstrated superior functional properties, while olive oil showed better consumer acceptability. The study concludes that the choice of oil significantly influences both the physicochemical and sensory qualities of high-protein salad cream, and soybean oil is recommended for improved functional performance, whereas olive oil is preferable for enhanced sensory appeal....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Production of fruit squash from different local fruits»Assessing the impact of air humidity on the drying of freshly harvested corn»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»The nutritional evaluation of biscuit produced from potato and plantain flours»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Effect of fermentation time on the quality characteristic of cassava flour»Production and quality evaluation of cake produced from wheat flour and sweet potato flour