Quality characteristics of salmon spreads with jicama powder: based on the mixture experiment method

The purpose of this study is to improve the quality and sensory characteristics of jicama salmon spreads. These salmon spreads are produced by the addition of jicama powder during the manufacturing process., Freeze-dried jicama powder, salmon, sour cream, salt, olive oil, onion, and butter are used to manufacture a jicama salmon spread. The optimal mixing ratio was determined by the Design Expert 10 program. The mixture experiment design method was utilized for the experimental design. Independent variables changed the ratio of the contents of jicama, salmon, and sour cream. Experiments were conducted on 16 samples. As a result of the mixture experiment, an optimized recipe was derived with a ratio of 37.73% of salmon, 13.67% of jicama powder, and 48.58% of sour cream. Preference was calculated as 5.79 for sweet taste, 6.03 for savory, 5.85 for sour, 5.64 for texture, 5.35 for taste, and 6.22 for color. Jicama salmon spread contained less fat and fewer calories as compared to general salmon spread,. The general spread was composed of 4.23% moisture, 2.17% ash, 52.13% crude fat, 21.12% crude protein, and 20.35% carbohydrates, with a caloric value of 635.09 Kcal/g, while the salmon spread with added jicama contained 5.05% moisture, 3.71% ash, 43.36% crude fat, 21.81% crude protein, and 26.06% carbohydrates, with 581.76 kcal. Through this study, information on various product development and health food development using jicama is provided.