Abstract

Introduction:
With increasing demand for functional, clean-label food products, natural spreads offer a promising alternative to synthetic, additive-rich formulations. This study presents the development of a nutrient-dense, plant-based spread composed of Sesamum indicum (sesame seeds), Nigella sativa (black seeds), Apis mellifera honey, and Olea europaea (olive oil). The formulation harnesses the bioactive properties of its ingredients, known for their antioxidant, anti-inflammatory, and cardioprotective potential.

Methods:
The spread was developed using a simple blending technique, followed by consumer testing and sensory evaluation. A structured questionnaire was validated through pilot testing and administered to 24 participants to assess awareness, preferences, and willingness to adopt the product. Sensory evaluation was conducted with eight trained panelists in accordance with ISO 13299:2016 standards, evaluating appearance, aroma, taste, texture, and overall acceptability on a 5-point hedonic scale. Statistical analysis was performed using SPSS software.

Results:
The product demonstrated strong consumer acceptability (mean = 4.63/5). High scores were recorded for appearance (4.36), sweetness (4.33), smoothness (4.50), and aftertaste (4.29). The spread was perceived as well-balanced in flavor (4.21), with minimal bitterness and stickiness. Herbal/spicy aroma notes were moderately detected (3.42), while fruity/grassy notes were subdued. Texture and aftertaste showed significant positive correlations with overall acceptability (p < 0.05).

Conclusion:
This multi-ingredient functional spread, composed of Olea europaea, Nigella sativa, Sesamum indicum, and honey, achieved high consumer satisfaction and favorable sensory performance. The formulation holds promise as a clean-label, health-promoting alternative to conventional spreads, and minor enhancements in aroma complexity may further improve consumer experience and market potential.