Appropriate Quantity of Gac Fruit in Making Salad Cream

Abstract

This study was conducted to optimise gac fruit salad cream formulation base on sensory evaluation. The optimised formula was consisted of 0.12% paper, 0.28% salt, 0.82% mustard, 10.91% yolk, 14.89% vinegar, 21.17% sugar and 51.81% vegetable oil. It was found that salad cream with 3% gac fruit was acceptable by panelists. Chemical and physical properties of product were similar with control salad cream. The total soluble solid, pH , antioxidant activity were 61.52 °Brix , 3.27 and 85.47 (g/ml), respectively. The color (L*, a* and b*) were 70.43, 22.71 and 41.12 respectively. Shelf-life of salad cream mixed with gac fruit was studied. The product can be stored at refrigeration temperature (4 ± 2 ˚C) for 4 weeks. The microbial properties were in line with standard.