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

Received: 9 July 2020     Accepted: 28 July 2020     Published: 10 August 2020
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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.

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

Keywords

Margarine, Physico-Chemical, Proximate, Sensory, Melon, Palm-Kernel-Oil

References
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Cite This Article
  • 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

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    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

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    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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  • @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}
    }
    

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  • 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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Author Information
  • Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria

  • Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria

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