article · Indonesian Food and Nutrition Progress
Sesame seed-based salad cream formulated with varied concentrations of acetic acid was evaluated for quality and storage stability against a prominent commercial product over six months at 20 degrees Celsius. Routine assessments tracked changes in pH, peroxide value, free fatty acids, titratable acidity, thiobarbituric acid, viscosity, and microbial contamination. Significant variations occurred across all evaluated parameters over the storage period. Although the formulations remained chemically stable, their viscosity dropped below the threshold required by the Standards Organisation of Nigeria by week 24. Microbiological performance differed across formulations, with two samples failing to maintain microbiological stability. Higher concentrations of acetic acid produced greater reductions in total plate counts, confirming a dose-dependent inhibitory effect against microorganisms throughout the trial.
Developing condiments from plant sources such as sesame seeds provides new functional food alternatives. Understanding how preservative levels affect chemical breakdown, texture, and microbial safety over time is essential for ensuring that novel formulations comply with established regulatory standards and remain wholesome throughout their intended shelf life.
This research is relevant to food condiment manufacturers seeking to develop plant-based dressings. The work represents an applied formulation and stability testing stage. Commercial viability will require refining the recipes to prevent viscosity loss after five months and calibrating acetic acid content to meet national quality specifications while maintaining microbial control.
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The quality and storage stability of sesame seed-based salad cream containing varied quantities of acetic acid were compared with a renowned commercial salad cream. Variations in pH, peroxide value, total titratable acidity, free fatty acid, thiobarbituric acid, viscosity, and microbial parameters of samples stored in an airtight container for 6 months at 20 °C were determined using standard methods. Storage stability parameters (pH, peroxide oxide, free fatty acid, total titratable acidity, thiobarbituric acid, viscosity, and microbial analysis) had significant differences (P < 0.05) during six months of storage. The samples were chemically stable, but the viscosity of the samples decreased below the Standards Organization of Nigeria specification at week 24. Sample 462 and sample 795 were not microbiologically stable. The decrease in total plate count and the inhibitory effect of acetic acid on microorganisms were observed to be proportional to the concentration of acetic acid.
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DOI: 10.22146/ifnp.98657
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