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

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