Development of margarine using virgin coconut oil

Chong , Yvonne Hui Kim (2012) Development of margarine using virgin coconut oil. Universiti Malaysia Sabah. (Unpublished)

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Abstract

This study was carried out to develop margarine using virgin coconut oil (VCO) mixed with hard fats palm stearin (PS). Five formulations were developed with different ratios of oil blending. The ratios utilized were 35VCO: 65PS, 45VCO: 55PS, 55VCO: 45PS, 65VCO: 35PS and 75VCO:25PS. Hedonic test was performed and formulation F5 was chosen as the best formulation. Formulation F5 with 75% virgin coconut oil and 25% palm stearin had the highest mean score for almost all the attributes being tested such as glossiness, taste, saltiness, texture and overall acceptance. Moisture content determination was conducted upon this formulation and was found to contain 11.25±0.10% moisture. Iodine value of this sample was 37.89±0.10%. Peroxide value results showed that there was an increase in the value during the six weeks of the storage period. The total plate count, total yeast and mold count was 6.24 x 105 cfu/ml and 3.10 x 103 cfu/ml, respectively. Texture profile analysis (TPA) results showed that towards eight weeks, the product became harder. Consumer test showed high market potential whereby 88% of respondents were willing to buy this product if it is marketed. In conclusion, the development of this virgin coconut oil margarine was a success due to the fact that it was widely accepted by consumers.

Item Type:Academic Exercise
Uncontrolled Keywords:virgin coconut oil, palm stearin, Texture profile analysis, margarine
Subjects:T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions:SCHOOL > School of Food Science and Nutrition
ID Code:7866
Deposited By:IR Admin
Deposited On:24 Dec 2013 11:02
Last Modified:24 Dec 2013 11:02

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