Evaluation of Margarine Quality Prepared from Sunflower and Coconut Oil
Asian Food Science Journal,
Page 20-28
DOI:
10.9734/afsj/2020/v15i130142
Abstract
The study was conducted to prepare healthy and nutritious margarine from sunflower oil (SO) and coconut oil (CO). Quality evaluation of the prepared margarine samples were done by determining the nutritional value and sensory evaluation. Three samples of margarine were formulated from sunflower oil and coconut oil on a 100 gram basis. The average composition of margarine was found as follows: 84% fat, 10.5% moisture, 4.75% protein and 0.58% total carbohydrate. The three formulations are: A (sunflower oil: coconut oil=1:1), B (sunflower oil: coconut oil=3:2), C (sunflower oil: coconut oil=2:3). The three formulations were analyzed for chemical composition. A sensory evaluation of the processed margarine was also done with the help of 10 panelists on the basis of organoleptic properties such as color, flavor, taste and overall acceptability. Both the statistical analysis and proximate analysis (moisture, fat, protein, total carbohydrate and ash content comparison) showed that formulation B (sunflower oil: coconut oil=3:2) is more acceptable than other formulations. So, it may be concluded that by processing margarine (sample B) in Bangladesh, it will be helpful for both vegetarian and general people to consume butter like nutritious product and to fulfil the daily intake of fat per capita to ensure good health.
Keywords:
- Margarine
- sunflower oil
- coconut oil
- nutritional value
- sensory evaluation.
How to Cite
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