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.
Highlights
Consumer interest in healthy eating is shifting towards the potential health benefits of foods known as functional foods
Consumption of margarine made from these oils rich in poly unsaturated fatty acids (PUFAs) and mono unsaturated fatty acids (MUFAs) may help in the management of the quality of fat in consumer’s diet, given that they are consumed as part of a balanced and varied diet [15]
The nutritional, chemical and sensory value of the margarine samples produced was dependent on the proportion of melon oil and palm kernel oil
Summary
Consumer interest in healthy eating is shifting towards the potential health benefits of foods known as functional foods. Consumption of margarine made from these oils rich in poly unsaturated fatty acids (PUFAs) and mono unsaturated fatty acids (MUFAs) may help in the management of the quality of fat in consumer’s diet, given that they are consumed as part of a balanced and varied diet [15]. This present study aimed to investigate the potential of producing margarine from blends of Egusi melon and palm kernel oil and to determine its physicochemical, sensory qualities and overall acceptability of the product. The moisture was removed by oven drying at 105°C for one hour and it was stored at 8°C until it was used
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