• R. Navarasam

Nowadays the popularity of the delicious fat-rich products has decreased immensely due to the consumers becoming increasingly aware of their calorie intake and health consciousness. In today’s generation people are getting so many diseases mainly Diabetes, PCOS which should be curable in a natural way through the food we take which should be clean and nutritious yet less in calories to support diabetes etc. Traditional butter and margarine have higher cholesterol ranging from 60-80 percent and preferably from animal origin. However, this study was developed as the replacement for high fat instant foods and the selection of the ingredients is purely based on their nutritional profile through valorisation. The ingredients are fully derived from plant sources and found to be beneficial for vegans also. These ingredients are rich in omega 3,6-fatty acids and also rich in micronutrients such as phosphorus, potassium, magnesium, calcium etc., and maintain the proper sleep cycle, reduce the cholesterol, manage blood pressure level and enhance the health of women with PCOS, lowering the risks of heart diseases and obesity also. The Sensory attributes of developed product was analyzed using 9-point Hedonic Scale and (Developed product) T2 has the high sensory score than control samples.

Low – Fat, Bread spread, Valorisation, Nutririch, Sensory evaluation, Hedonic Scale

"“PRODUCTION AND SENSORY EVALUATION OF LOW-FAT BREAD SPREAD – A RESEARCH”", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 12, page no.e470-e475, December-2024, Available :http://www.jetir.org/papers/JETIR2412452.pdf

"“PRODUCTION AND SENSORY EVALUATION OF LOW-FAT BREAD SPREAD – A RESEARCH”", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 12, page no. ppe470-e475, December-2024, Available at : http://www.jetir.org/papers/JETIR2412452.pdf