Abstract
The storage performances of an experimental table margarine prepared from Rhizomucor miehei-catalysed transesterified palm stearin (PS): palm kernel olein (PKO) (40:60) mixture and a commercial margarine, stored at temperatures of 20 and 30°C were evaluated for their slip melting point (SMP), peroxide value (PV), cone penetrometry (CP), storage modulus (G′) and solid fat content (SFC). All samples showed acceptable PV levels after three months of storage. Cone penetrometric, SMP and SFC results indicated that generally the experimental samples were firmer than the commercial samples. Significant correlations were observed between SFC and penetration values (r=0.82; P<0.01). Interestingly, the storage modulus (G′) values and yield values of the samples also showed significant correlations (r=0.89; P<0.001).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
