The potential of margarine production from blends of melon and palm kernel oil was studied. Margarine samples were produced from composite oils containing 100:0, 80:20 and 70:30 melon seed oil and palm kernel oil, respectively. The physico-chemical composition, proximate properties and sensory evaluation were determined using standard methods. All data were subjected to statistical analysis at 5% level of significance. Proximate values increase for moisture (6.02-10.33%), ash (1.34-6.12%), crude fiber (4.27-6.99%) and carbohydrate (9.50-10.38%). Conversely, a decrease in protein and fat values was observed. Results for physico-chemical analyses showed a significant decrease in Iodine value (25.05-18.85) and peroxide value (0.44-0.32) with a remarkable increase in spread ratio (3.15-10.11%) and total soluble solids (45.32-75.46) but insignificant increase in acid value (1.84-2.30). Result for sensory evaluation showed that sample B had the highest score for all the sensory properties evaluated. However, it was not statistically different (P > 0.05) from sample C in terms of appearance, taste, aroma and mouth feel. Sample A with 100% melon oil and the blends (sample B and C) varied significantly (P < 0.05) in all the sensory properties investigated. It was concluded that the blend containing 70% melon oil and 30% palm kernel oil had the best potential for the production of margarine which would be acceptable.
| Published in | World Journal of Food Science and Technology (Volume 4, Issue 3) |
| DOI | 10.11648/j.wjfst.20200403.12 |
| Page(s) | 74-79 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2020. Published by Science Publishing Group |
Margarine, Physico-Chemical, Proximate, Sensory, Melon, Palm-Kernel-Oil
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APA Style
Aondoakaa Philip Ityotagher, Chihichan Terhile. (2020). Production and Quality Evaluation of Margarine from Blends of Melon and Palm Kernel Oils. World Journal of Food Science and Technology, 4(3), 74-79. https://doi.org/10.11648/j.wjfst.20200403.12
ACS Style
Aondoakaa Philip Ityotagher; Chihichan Terhile. Production and Quality Evaluation of Margarine from Blends of Melon and Palm Kernel Oils. World J. Food Sci. Technol. 2020, 4(3), 74-79. doi: 10.11648/j.wjfst.20200403.12
AMA Style
Aondoakaa Philip Ityotagher, Chihichan Terhile. Production and Quality Evaluation of Margarine from Blends of Melon and Palm Kernel Oils. World J Food Sci Technol. 2020;4(3):74-79. doi: 10.11648/j.wjfst.20200403.12
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Download@article{10.11648/j.wjfst.20200403.12,
author = {Aondoakaa Philip Ityotagher and Chihichan Terhile},
title = {Production and Quality Evaluation of Margarine from Blends of Melon and Palm Kernel Oils},
journal = {World Journal of Food Science and Technology},
volume = {4},
number = {3},
pages = {74-79},
doi = {10.11648/j.wjfst.20200403.12},
url = {https://doi.org/10.11648/j.wjfst.20200403.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20200403.12},
abstract = {The potential of margarine production from blends of melon and palm kernel oil was studied. Margarine samples were produced from composite oils containing 100:0, 80:20 and 70:30 melon seed oil and palm kernel oil, respectively. The physico-chemical composition, proximate properties and sensory evaluation were determined using standard methods. All data were subjected to statistical analysis at 5% level of significance. Proximate values increase for moisture (6.02-10.33%), ash (1.34-6.12%), crude fiber (4.27-6.99%) and carbohydrate (9.50-10.38%). Conversely, a decrease in protein and fat values was observed. Results for physico-chemical analyses showed a significant decrease in Iodine value (25.05-18.85) and peroxide value (0.44-0.32) with a remarkable increase in spread ratio (3.15-10.11%) and total soluble solids (45.32-75.46) but insignificant increase in acid value (1.84-2.30). Result for sensory evaluation showed that sample B had the highest score for all the sensory properties evaluated. However, it was not statistically different (P > 0.05) from sample C in terms of appearance, taste, aroma and mouth feel. Sample A with 100% melon oil and the blends (sample B and C) varied significantly (P < 0.05) in all the sensory properties investigated. It was concluded that the blend containing 70% melon oil and 30% palm kernel oil had the best potential for the production of margarine which would be acceptable.},
year = {2020}
}
TY - JOUR T1 - Production and Quality Evaluation of Margarine from Blends of Melon and Palm Kernel Oils AU - Aondoakaa Philip Ityotagher AU - Chihichan Terhile Y1 - 2020/08/10 PY - 2020 N1 - https://doi.org/10.11648/j.wjfst.20200403.12 DO - 10.11648/j.wjfst.20200403.12 T2 - World Journal of Food Science and Technology JF - World Journal of Food Science and Technology JO - World Journal of Food Science and Technology SP - 74 EP - 79 PB - Science Publishing Group SN - 2637-6024 UR - https://doi.org/10.11648/j.wjfst.20200403.12 AB - The potential of margarine production from blends of melon and palm kernel oil was studied. Margarine samples were produced from composite oils containing 100:0, 80:20 and 70:30 melon seed oil and palm kernel oil, respectively. The physico-chemical composition, proximate properties and sensory evaluation were determined using standard methods. All data were subjected to statistical analysis at 5% level of significance. Proximate values increase for moisture (6.02-10.33%), ash (1.34-6.12%), crude fiber (4.27-6.99%) and carbohydrate (9.50-10.38%). Conversely, a decrease in protein and fat values was observed. Results for physico-chemical analyses showed a significant decrease in Iodine value (25.05-18.85) and peroxide value (0.44-0.32) with a remarkable increase in spread ratio (3.15-10.11%) and total soluble solids (45.32-75.46) but insignificant increase in acid value (1.84-2.30). Result for sensory evaluation showed that sample B had the highest score for all the sensory properties evaluated. However, it was not statistically different (P > 0.05) from sample C in terms of appearance, taste, aroma and mouth feel. Sample A with 100% melon oil and the blends (sample B and C) varied significantly (P < 0.05) in all the sensory properties investigated. It was concluded that the blend containing 70% melon oil and 30% palm kernel oil had the best potential for the production of margarine which would be acceptable. VL - 4 IS - 3 ER -
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