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“margarine†Production Using Oil Blends From Palm Kernel, Coconut And Melon
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Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil margarine (PKO), palm kernel and coconut oils margarine were tested for free fatty acid and Iodine value with the following results 0.27,0.84, 1.68 Free Fatty Acid, 17.77, 20.30, 21.57 Iodine value for PKO, PCO and PCM margarine respectively. These products were assessed organoleptically using 9 – point hedoic scale o both samples and the standard were found to be significantly different at 5% level of probability.
There was however no significant difference in taste and colour at the same level of significance. Production of margarine using these three blends of oils should be encouraged to add to the varieties of margarine in the market.
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CHAPTER ONE - [ Total Page(s): 2 ]Margarine is naturally white or almost white; by forbidding the addition
of artificial colouring agents, legislators found that they could keep
margarine off kitchen tables. The bans became common place around the
world and would endure for almost 100 years. It did not become legal to
sell coloured margarine. In Australia, for example, until the 1960s.
In the mean time, margarine manufactures had made changes. Modern
margarine can be made from any of a wide vari ... Continue reading---
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CHAPTER ONE - [ Total Page(s): 2 ]Margarine is naturally white or almost white; by forbidding the addition
of artificial colouring agents, legislators found that they could keep
margarine off kitchen tables. The bans became common place around the
world and would endure for almost 100 years. It did not become legal to
sell coloured margarine. In Australia, for example, until the 1960s.
In the mean time, margarine manufactures had made changes. Modern
margarine can be made from any of a wide vari ... Continue reading---
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ABSRACT -- [Total Page(s) 1]
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