Effect of carrageenan gum and partial replacement of butter with the sunflower oil on some physicochemical properties of samanu spread during storage

Samanu is a traditional Iranian dessert with high nutritional value that using it as substitute of high-calorie and high-consumption foods such as breakfast chocolates and other fat spreads is important. Hence، in order to evaluate of low-fat samanu spread formulation total oil (10-30%)، vegetable oil to butter ratio (50:50-80:20%) and stabilizer content (0. 1-0. 5%) parameters were used. Effect of each parameter was studied on physicochemical properties of the spread namely moisture، pH، acidity، emulsion stability and color difference using by response surface methodology and factorial during storage at 4 ͦϹ for 14 days. Moisture، pH، emulsion stability and color difference of the spread were significantly decreased during storage however، the acidity was decreased. Carrageenan increasing in the spread formulation revealed that the sample contained more carrgeenan has less moisture and acidity but much pH، emulsion stability and color difference. As well as increasing butter compared to vegetable oil increased the all studied properties.