IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 10 NO. 4 2024
DOI: 10.56201/rjfsqc.v10.no4.2024.pg59.69

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Rheological and Physicochemical Characteristics of Table-Grade Margarine Produced from Interesterified Blend of Allanblackia (Allanblackia floribunda ), African Walnut ( Tetracarpidium conophorum ) and Fluted Pumpkin ( Telfairia occidentalis ) Seed Oils

Bariwere S. Chibor, Maduebibisi O. Iwe, and Nneoma E. Obasi

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Abstract

The objective of this work was to evaluate the rheological and physicochemical properties of table- margarine produced from interesterified oil blend. Oils were extracted using hot water floatation methods, blended in the ratio of 60:20:20 (Allanblackia: African walnut: fluted pumpkin seed oil) and interesterified at optimum temperature, time and catalyst concentration of 74.6°C, 46min and 0.28%, respectively. The consistency of non-interesterified table margarine with 60 % fat base was significantly (p<0.05) higher (0.14 cm/s). Commercial table margarine (control) showed significantly(p<0.05) higher spreadability (33.00 g.cm/s) and viscosity (29.86 cSt). Table- margarine produced with the interesterified oils and non-interesterified oils gave melting point ranging from 32.00 to 33.00 oC. Melting point of the commercial table-margarine was significantly (p<0.05) higher (37.00 oC). Interesterified and non-interesterified margarine containing 60 – 70 % fat base received same overall acceptability with those of the commercial table margarine. Use of Allanblackia, African walnut and fluted pumpkin seed oils for table-based margarine production is highly recommended, sequel to their high content of polyunsaturated fatty acids (omega-6 and omega-3) which have cholesterol lowering properties.

keywords:

Table-Margarine, Rheological Properties, Vegetable oils, Acceptability.

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