Abstract:
In Sri Lanka, the use of spices in processed cheese has been shown to increase the
value of the product. One such addition is red chilli powder, which not only enhances
consumer preference but also has beneficial effects on human health. The aim of this
study was to create a high-quality, red chilli -incorporated processed cheese spread for
the local market, while also assessing its chemical and microbiological stability for
shelf life. Initially, the cheese spread was made using the formula provided by MILCO
Pvt Ltd. The spread underwent three treatments with the incorporation of red chilli
powder at varying percentages (0.5%, 1%, and 2%) for treatments 1, 2, and 3,
respectively. The prepared samples were then filled into 170g PET jars and stored at
both room temperature and refrigerated temperature for sensory, chemical, and
microbiological analysis. Hedonic tests were performed with 30 panelists for each
analysis of quality attributes, and MINITAB was used to analyze rank data. The results
indicated significant differences in attributes such as color, taste, and overall
acceptability between the treatments. Treatment 1 was selected as the best treatment.
then the T1 and the control (MILCO Pvt Ltd brand cheese spread) were used for
sensory analysis through nine-point hedonic tests. Significant differences were
observed in quality attributes, except color and taste. Overall, this study provides
valuable insights into the development of a red chilli-incorporated processed cheese
spread with enhanced sensory quality and a stable shelf life (6 weeks) for the local
market.
