Project Abstract

Abstract
The aim of this study was to investigate the effect of different oils in high protein salad cream. Three types of oils were used olive oil, avocado oil, and coconut oil. The high protein salad cream was prepared using a standardized recipe and the only variable changed was the type of oil used. The creams were analyzed for their sensory attributes, nutritional composition, and stability over a period of four weeks. Sensory evaluation was conducted by a panel of trained individuals using a structured questionnaire to assess aspects such as appearance, aroma, taste, and overall acceptability. Nutritional composition analysis involved determining the protein, fat, carbohydrate, and calorie content of each cream using standard laboratory methods. Stability tests were performed by monitoring changes in color, texture, and separation of the cream samples stored at different temperatures over four weeks. The results showed that the type of oil used had a significant impact on the sensory attributes of the high protein salad cream. The cream made with olive oil was rated highest in terms of overall acceptability, followed by avocado oil and then coconut oil. Olive oil was also found to impart a desirable aroma and taste to the cream compared to the other oils. In terms of nutritional composition, all three creams had similar protein content, but there were variations in the fat and calorie content. The cream made with coconut oil had the highest fat content, while the cream made with avocado oil had the lowest calorie content. Stability tests revealed that all three creams were stable over the four-week period, with minimal changes in color, texture, and separation. However, the cream made with coconut oil showed slight signs of separation after the third week of storage. In conclusion, the type of oil used in high protein salad cream can have a significant impact on its sensory attributes and nutritional composition. Olive oil was found to be the most preferred oil for making high protein salad cream, followed by avocado oil and then coconut oil. Further studies could explore the use of other oils or oil blends to optimize the sensory and nutritional properties of high protein salad cream.

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