Development of Plant-Based Dip Utilizing Soursop (Annona muricata) and Spinach (Spinacia oleracea) with Different Types of Vegetable Oils: Physicochemical Properties, Sensory Acceptability, and Nutritional Composition

John Lerry Marquez¹, Angelica Manuel¹, Rica Mae Viernes¹, Kristine Mae P. Ipan^1,2,
Mary Katherine A. Apolonio^1,2, Rizalyn M. Kolman², Rosalyn G. Rosal²
Tarlac State University, College of Science, Food Technology Department ¹
http://0009-0002-0205-6318¹ http://0000-0007-0120-9024¹ http://0009-0006-0982-0461¹ http://0000-0000-9874-1939^1,2 http://0000-0006-2080-2977^1,2 http:// 0000-0002-7170-1328² http://0009-0006-4310-1356²
jl.marquez1309@student.edu.ph¹ a.manuel1838@student.edu.ph¹ ricamaeviernes@student.tsu.ph¹ kmpipan@tsu.edu.ph^1,2 mkaapolonio@tsu.edu.ph^1,2 rizalyn.kolman@vmuf.edu.ph² rosalyn.rosal@vmuf.edu.ph²
Villa Lucinda Extension Campus, Bgry. Binauganan, Tarlac City 2300, Tarlac, Philippines
Virgen Milagrosa University Foundation Inc.²
Martin P. Posadas Avenue, San Carlos City 2420 Pangasinan, Philippines

DOI: https://doi.org/10.54476/ioer-imrj/826177

ABSTRACT

The escalating consumer demand for plant-based alternatives necessitates innovative product development that combines nutritional excellence with superior sensory characteristics. This study investigated the incorporation of different vegetable oils (palm, soybean, and canola) in plant-based dips formulated with soursop (Annona muricata) and spinach (Spinacia oleracea). A completely randomized design with four treatments was employed: control (oil-free), palm oil (T1), soybean oil (T2), and canola oil (T3). Physicochemical analyses included water activity, pH, instrumental color measurement, and rheological properties. Consumer acceptance was evaluated using a 9-point hedonic scale with 100 untrained panelists. Proximate composition was determined following AOAC methods. Results indicated no significant differences in water activity (0.963-0.972, p > 0.05) and pH (3.856-4.128, p > 0.05) among treatments. Color parameters a* and b* showed significant variations (p < 0.001), while lightness (L*) remained unchanged. Viscosity differed significantly (p < 0.001), ranging from 6845.59 to 8354.44 cP. All sensory attributes demonstrated significant improvements (p < 0.001) with oil incorporation, with canola oil treatment achieving the highest overall acceptability (7.16 ± 1.71). Proximate analysis revealed substantial compositional differences, with T3 exhibiting the highest fat content (28.05 ± 1.42%) and energy density (374 ± 8.2 kcal/100g). Statistical analysis showed highly significant treatment effects for fat content (F₃,₈ = 289.45, p < 0.001, η² = 0.991), moisture (F₃,₈ = 156.78, p < 0.001, η² = 0.983), and energy density (F₃,₈ = 201.33, p < 0.001, η² = 0.987). The incorporation of vegetable oils significantly enhanced physicochemical stability and consumer acceptance while maintaining food safety parameters, with canola oil demonstrating optimal performance characteristics for commercial plant-based product development.

Keywords: plant-based foods, tropical fruits, vegetable oils, food emulsions, consumer acceptance

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