CHAPTER 4
RESULTS AND DISCUSSION
4.1 Consumer Preference Test
From Table 2, it can be observed that Formulation C has highest score given by the panellist for color, aroma, flavour and overall acceptance. It can be concluded that Formulation C has the most preferable attributes. Therefore, Formulation C has been chosen as the best formulation and being proceeded for physical and chemical analysis.
Table 2: Sensory analysis of three formulations of coconut pomegranate spread
Attribute Formulation A B C
Color 3.267±1.617c 4.433±1.382b 5.467±1.137a
Aroma 4.633±1.033a 4.900±1.029a 5.133±1.279a
Flavour 4.667±1.493a 4.600±1.545a 4.767±1.305a
Sweetness 5.000±1.313a 4.600±1.499a 4.667±1.269a
Spread-ability 5.633±1.245a 4.500±1.635b 4.733±1.363b
Overall acceptance 4.867±1.167a 4.800±1.400a 4.967±1.377a
4.2 Physical Analysis
4.2.1 Color Analysis
From Table 3, the results show that there are significant differences between the lightness, redness and yellowness between Formulation C and control sample. L* value which is lightness (varies from 0 to 100%) of Formulation C is lower than control sample and this explains …show more content…
Addition of pomegranate concentrate to the spread has lowered the protein percentage by 1%. Pomegranate consists of phenol compounds that are acidic and thus it has hydrogen ions that contribute to an increase in charged ions around the protein. These charged ions interact with the structural bonds in the protein structure and cause protein denaturation. Thus, it explains the decrease in protein percentage in the coconut pomegranate spread. Common coconut spread protein content varies from 3 to 8%. Although the protein content is lowered, it still exceeds the minimum value set by Malaysian Food Act and Regulations
RESULTS AND DISCUSSION
4.1 Consumer Preference Test
From Table 2, it can be observed that Formulation C has highest score given by the panellist for color, aroma, flavour and overall acceptance. It can be concluded that Formulation C has the most preferable attributes. Therefore, Formulation C has been chosen as the best formulation and being proceeded for physical and chemical analysis.
Table 2: Sensory analysis of three formulations of coconut pomegranate spread
Attribute Formulation A B C
Color 3.267±1.617c 4.433±1.382b 5.467±1.137a
Aroma 4.633±1.033a 4.900±1.029a 5.133±1.279a
Flavour 4.667±1.493a 4.600±1.545a 4.767±1.305a
Sweetness 5.000±1.313a 4.600±1.499a 4.667±1.269a
Spread-ability 5.633±1.245a 4.500±1.635b 4.733±1.363b
Overall acceptance 4.867±1.167a 4.800±1.400a 4.967±1.377a
4.2 Physical Analysis
4.2.1 Color Analysis
From Table 3, the results show that there are significant differences between the lightness, redness and yellowness between Formulation C and control sample. L* value which is lightness (varies from 0 to 100%) of Formulation C is lower than control sample and this explains …show more content…
Addition of pomegranate concentrate to the spread has lowered the protein percentage by 1%. Pomegranate consists of phenol compounds that are acidic and thus it has hydrogen ions that contribute to an increase in charged ions around the protein. These charged ions interact with the structural bonds in the protein structure and cause protein denaturation. Thus, it explains the decrease in protein percentage in the coconut pomegranate spread. Common coconut spread protein content varies from 3 to 8%. Although the protein content is lowered, it still exceeds the minimum value set by Malaysian Food Act and Regulations