DEVELOPMENT OF A SPICY TASTE BREAKFAST SPREAD

Abstract

Nowadays people with busy life styles always prefer meals which can be prepared within a short period. Especially for breakfasts, easy but nutritious meals should be taken. Instead of having those trivial food items with less nutritious values; well nutritious & hygienically prepared homemade foods are more suitable. As a good solution to this, breakfast spreads can be introduced, which can be readily applied to the bread slices or for sandwiches. Although the spreads can be prepared with various types of tastes, spicy taste spreads are more suitable for Sri Lankan consumers since they prefer that taste. The spread was made with potatoes, which was deep-fried. Steamed carrot, beet and deep-fried onions, chilly like ingredients were grated and blended with deep-fried potatoes. While blending, measured amounts of garlic, ginger, margarine, sauce, salt, chilly paste, water and crushed Maldives fish were added. When the spread came to its correct consistency, it was cooked up to 85°C temperature and filled in to glass-bottles and these filled bottles were pasteurized at 85°C for 20 min. to destroy its microorganisms. The breakfast spread was developed in four development stages and the resulted spread from the final development was reddish brown in color with better spreadability, appetizing smell and preferable spicy taste. It can be easily applied on bread slices and can be directly consumed with bread. It contains 68% moisture, 5.5% total fat, 0.23% protein, and 0.314 % of crude fiber. Also it does not contain any Coliforms and showed a low microbial count. The water activity of the spread was near to 0.7. The sensory evaluation for the products obtained from four developments were reveled that, the spread obtained form the final development was the best one. This product can be released to the market in a feasible price and it will be a better convenience for the busy consumers.