Production and Quality Evaluation of Margarine from Blends of Melon and Palm Kernel Oils

Ityotagher, Aondoakaa Philip; Terhile, Chihichan

doi:10.11648/j.wjfst.20200403.12

Cited by 3 publications

(3 citation statements)

References 10 publications

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“…Sample R3 made with 10% APO, 90% VCO, 2% chitosan with a blending speed of 4000 rpm for 4 minute had the lowest AV while sample R24 made with 70% APO, 30% VCO, and 0% chitosan with a blending speed of 4000 rpm for 4 minutes. The maximum accepted AV for margarines as reports by [33] is 5 MgKOH/g. All the AVs of the margarine samples are lower than the maximum limit, thereby indicating high oxidative stability.…”

Section: Acid Valuementioning

confidence: 93%

Extraction, Production and Quality Evaluation of Margarine from Oil Extracted from Waste Biomass Peels of Avocado and Virgin Coconut Oil, Using Chitosan from Reared Shells as Preservative

Miyanui,

Ngwasiri,

Muala

et al. 2024

JACEN

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The production and consumption of avocado pears generates tons of wastes, mainly the pear peels which are usually discarded, although they have been reported to contain important phyto-chemicals with biological activities. The adverse health effect associated with the consumption of saturated lipid based foods has ignited research on reformulation of lipid based foods to eliminate Trans Fatty Acids (TFAs). This study was thus aimed at the extraction and characterization of oil from Avocado Peels (APO) and evaluation of the quality of margarine produced from it. Five verities of pear were used for oil extraction by soxhlet method and physiochemical, oxidative, functional and antioxidant characterization was done. Margarines were formulated using a central composite design using oil blends of APO and Virgin Coconut Oil (VCO) with an oil ratio of 10:90, 40:60, 70:30 respectively, varied blending speed, blending time, and chitosan concentration. Samples were characterized and the effect of process parameters on the physiochemical and functional properties of the margarine studied. Optimized conditions were used to produce samples for sensory evaluation. Color, spreadability, aroma, taste and general acceptability was evaluated using ranking difference test. The results showed that the yield, density, and iodine values of APOs oils ranged from 14.

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Section: Acid Valuementioning

confidence: 93%

Extraction, Production and Quality Evaluation of Margarine from Oil Extracted from Waste Biomass Peels of Avocado and Virgin Coconut Oil, Using Chitosan from Reared Shells as Preservative

Miyanui,

Ngwasiri,

Muala

et al. 2024

JACEN

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“…Sarungallo et al (2002) obtained a fat content value of 67.5% in the study. In the study of Philip Ityotagher & Terhile (2020), 57.66%, compared to the optimization results, occurs because the stirring process when making margarine is too fast, so the ingredients have not mixed perfectly. The raw materials from the manufacture of margarine influence it.…”

Section: Fat Content Testmentioning

confidence: 99%

“…The raw materials from the manufacture of margarine influence it. Where in the research by Sarungallo et al (2002) and Philip Ityotagher & Terhile (2020), the stirring process was carried out for 10 minutes. The research from Putra & Salihat (2021) did not experience a significant difference from the optimization results that had been done.…”

Section: Fat Content Testmentioning

confidence: 99%

Production of Margarine from Rice Bran Oil and Palm Kernel Oil and Analysis of Physicochemical Properties

Oktaviani,

Paramita

2024

Journal of Vocational Studies on Applied Research

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Rice bran oil is a healthy food that contains vitamins, antioxidants, and nutrients needed in the human body and is widely used in food and cosmetics. Rice bran oil in Indonesia has also not been widely utilized as a raw material for food products. Therefore, to change the economic value of rice bran oil can be used as a food product, one of which is margarine. This study aims to determine the optimum conditions for making margarine from rice bran oil and palm kernel oil. The tests carried out in this study were water content, fat content, and emulsion stability tests. In this study, margarine was made with three variables, namely the ratio of rice bran oil and palm kernel oil (80:20; 70:30), stirring time (30 minutes, 40 minutes), and margarine storage time (5 days, 10 days) which will be designed using Factorial Design method. Based on the results, the optimal margarine formula from rice bran oil and palm kernel oil is in the variable stirring time of 37 minutes and 30 seconds, oil ratio of 80:20, and storage time of 5 days. In the optimum sample, the value of fat content was 82.94 ± 0.08%, moisture content was 14.08 ± 0.14%, and emulsion stability was 91.15 ± 0.21%.

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A review: Health benefits and physicochemical characteristics of blended vegetable oils

Memon,

Mahesar,

Sirajuddin

et al. 2024

Grain & Oil Science and Technology

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Production and Quality Evaluation of Margarine from Blends of Melon and Palm Kernel Oils

Cited by 3 publications

References 10 publications

Extraction, Production and Quality Evaluation of Margarine from Oil Extracted from Waste Biomass Peels of Avocado and Virgin Coconut Oil, Using Chitosan from Reared Shells as Preservative

Extraction, Production and Quality Evaluation of Margarine from Oil Extracted from Waste Biomass Peels of Avocado and Virgin Coconut Oil, Using Chitosan from Reared Shells as Preservative

Production of Margarine from Rice Bran Oil and Palm Kernel Oil and Analysis of Physicochemical Properties

A review: Health benefits and physicochemical characteristics of blended vegetable oils

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