IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 10 NO. 6 2024
DOI: 10.56201/rjfsqc.v10.no6.2024.pg81.97

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Potential Uses of Selected Indigenous Spices as Flavorants in Food Cream Formulations

Gogomary I. Oyet and Bariwere S. Chibor

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Abstract

Three commonly used leafy spices were studied for their flavour application in locally formulated food cream such as mayonnaise and salad. Also, to determine organoleptic properties of the developed products. The spices for the study were Ocimum gratissimum (Ocg), Ocimum basilicum (Ocb) and Cymbopogon citratus (Cmc). The hydro-distillation method was used for the extraction of the essential oils using the BP-volatile oil apparatus. Results showed that the spices had an essential oil yield of 0.34% (Ocg), 0.30%(Ocb) and 0.56%(Cmc) respectively. Moisture contents of 72.55%, 74.60% and 70.67% for Ocg, Ocb and Cmc were recorded respectively. The food creams compositional blend was prepared in the following proportions: mayonnaise, 60, 70, 80 and for salad, 40, 30, 20 using refined palm oil and melon oil as base, using essentials oils from the three leafy spices as flavourants. Imported mayonnaise and salad creams products were used as control in the organoleptic test. Sensory evaluation showed that mayonnaise and salad creams were not significantly different (P > 0.05) in terms of texture but showed significant difference (P < 0.05) in taste, colour, flavour and general acceptability with reference to sample flavoured with Ocimum gratissimum and Ocimium basilicum. The Preference test showed (P < 0.05) significant difference for salad, mayonnaise and imported products in terms of flavour and general acceptability, no significant difference (P >0.05) for taste, texture and colour. In view of the current food insecurity that Nigeria is going through, the need for the use of local spices as flavoring agent in food cream formulations is here by proposed.

keywords:

Indigenous Spices, Essential Oils, formulations, Mayonnaise, Salad, sensory

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