Functional and sensory evaluation of cashew nut spread complemented with date palm and ripe banana

Abstract

This study investigated the functional properties and sensory characteristics of cashew nut-based spread, supplemented with date palm and ripe banana, aiming to develop a nutritious and palatable spread. Mixture design was employed to formulate seven blend ratios of cashew nut: date: banana; 63.33:18.33:18.33, 70:10:20, 70:20:10, 60:20:20, 66.67:16.67:16.67, 68.33:18.33:13.33, and 68.33:13.33:18.33. Roasted cashew nut paste, date palm paste, and ripe banana slurry were homogenized according to the ratios from the design and pasteurized at 60 °C for 3 minutes. Functional properties, including spreadability and viscosity, were measured, and sensory evaluation was conducted using a 9-point hedonic scale. Spreadability values ranged from 15.57 N/m to 26.16 N/m, with the highest spreadability recorded in the 70:20:10 formulations. Viscosity ranged from 20.15 to 35.70 N·s/m², with significantly higher (p < 0.05) values observed in blends with higher cashew nut content. Sensory attributes; appearance, taste, texture, mouthfeel, and flavor, significantly varied among samples, with overall acceptability scores ranging from 6.80 to 8.60. The formulations 63.33:18.33:18.33 and 66.67:16.67:16.67 achieved the highest acceptability scores of 8.60, indicating an optimal balance of sensory appeal and functional performance. The formulation ratio significantly influenced the functional and sensory qualities of cashew nut-based spreads. Blends with approximately 63 - 67% cashew nut and equal proportions of date palm and ripe banana (16 - 18%) are recommended for producing highly acceptable spreads with desirable viscosity and spreadability.