Production and Quality Evaluation of Margarine from Oil Blends
Physiochemical Composition and Sensory Properties of Functional Margarine Produced from Melon and Palm Kernel Oil Blends
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The study of dietary fat consumption (both in terms of quantity and quality) and its resultant effects on human health has been one of the most investigated topics in the field of human nutrition. This book presents the findings of a research work aimed at developing an improved formulation of margarine with a desirable fat contents and fat type which would be acceptable by consumers. Margarine samples were produced from blends of melon and palm kernel oil at 0, 20 and 30% of melon oil substitutions with palm kernel oil and were evaluated in terms of physiochemical and sensory properties. Resu...
The study of dietary fat consumption (both in terms of quantity and quality) and its resultant effects on human health has been one of the most investigated topics in the field of human nutrition. This book presents the findings of a research work aimed at developing an improved formulation of margarine with a desirable fat contents and fat type which would be acceptable by consumers. Margarine samples were produced from blends of melon and palm kernel oil at 0, 20 and 30% of melon oil substitutions with palm kernel oil and were evaluated in terms of physiochemical and sensory properties. Results obtained shows that margarine produced from these formulations may be useful in reducing the risk of cardiovascular diseases by helping consumers to manage the quality of fat in their diet, provided that it is consumed as part of a balanced and varied diet. It also proves to be a vital tool against marasmus and kwashiorkor owing to its high-energy, high-protein nature.
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