Evaluation of Margarine Quality Prepared from Sunflower and Coconut Oil
Asian Food Science Journal,
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.
- sunflower oil
- coconut oil
- nutritional value
- sensory evaluation.
How to Cite
Kabyemela JK, Mugyabuso J, Kimenya FL. The National vegetable oil and protein system. A status report prepared for 1st national oil crop workshop by Tanzania Food and nutrition Centre (TFNC), Tanzania; 1992.
WHO. Fats and oils in human nutrition, Report of a Joint FAO/WHO Expert Consultation Committee, Rome, Italy, 19-26 October 1993, World Health Organization, Geneva; 1994.
Gebauer SK, Chardigny JM, Jakobsen MU, Lamarche B, Lock AL, Proctor SD, Baer DJ. Effects of ruminant trans fatty acids on cardiovas¬cular disease and cancer: A comprehensive review of epidemiological, clinical, and mechanistic studies. Advances in nutrition: An International Review Jour¬nal. 2011;2(4): 332-354.
Samet-Bali O, Ayadi MA, Attia H. Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction. LWT-Food Sci Technol. 2009; 42:899-905.
Berkeley Wellness Letter, Margarine: Still Better than Butter? 1990;7(2):1-2.
Longnecker MP. Do trans fatty acids in margarine and other foods increase the risk of coronary heart disease? Epidemiology. 1993;4:492.
Nutrition Currents. Butter or Margarine: which Spread for Bread. Progressive Grocer. 1990;75.
Mensink RP, Katan MB. Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. N Engl J Med. 1990;323: 439.
Aro A, Kardinaal AFM, Salminen I, et al. Adipose tissue isomeric trans fatty acids and risk of myocardial infarction in nine countries: the EURAMIC study. Lancet. 1995;345:273.
Roberts TL, Wood DA, Riemersma RA, Gallagher PJ, Lampe FC. Trans isomers of oleic and linoleic acids in adipose tissue and sudden cardiac death. Lancet. 1995; 345:278.
The Wealth of India: A dictionary in Indian raw material and industrial products. In B. N. Sastri (Ed.). New Delhi, India: Publication and Information Directorate, CSIR. 2001;5:17-26.
Dewick PM. Medicinal natural products (2nd ed.). Chichester, UK: John Wiley & Sons Ltd. 2003;44.
National Sunflower Association: Health and Nutrition, copyright ©2011 National Sunflower Association. 2401 46th Avenue SE, Suite 206, Mandan, ND 58554-4829; 2011.
Arshad M and Amjad M. Medicinal use of sunflower oil and present status of sunflower in Pakistan: A review study. Sci. Tech. and Dev. 2012;31(2):99-106.
Orsavova J, Misurcova L, Ambrozova JV, Vicha R, Mlcek J. Fatty acids composition of vegetable oils and its contribution to dietary energy intake and dependence of cardiovascular mortality on dietary intake of fatty acids. International Journal of Moecular Science. 2015;16:12871- 12890.
Boemeke L, Marcadenti A, Busnello FM, Bertaso C, Gottschall A. Effects of coconut oil on human health. Open Journal of Endocrine and Metabolic Diseases. 2015; 5:84-87.
DebMandal M, Mandal S. Coconut (Cocos nucifera L.: Arecaceae): In Health Promotion and Disease Prevention. Asian Pacific Journal of Tropical Medicine. 2011; 4:241-247.
Zaeromali M, Nateghi L, Yousefi M. Production of industrial margarine with low trans fatty acids and investigation of physicochemical properties. European Journal of Experimental Biology. 2014; 4(1):583-586.
Vasudevan DM. Coconut oil and health controversy. International Journal of Health and Rehabilitation Sciences. 2013;2:157-164.
American Medical Association: Councilon Foods and Nutrition: J. A. M. A. 1962;181: 411.
Ranganna S. Hand book of analysis of quality control for fruit and vegetable products. Second edition, Tata McGraw Hill Publications Company Limited, New Delhi. 2005;1- 30.
AOAC. Official methods of analysis of analytical chemists, 19th edition, Washington DC, USA; 2012.
Pearson D. Chemical analysis of foods. 7th edition, Churchhill Livingstone, London; 1976.
Abstract View: 1654 times
PDF Download: 867 times