ABSTRACT
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.
TABLE OF CONTENTS
CHAPTER ONE
1. INTRODUCTION
CHAPTER TWO
2. LITERATURE REVIEW
CHAPTER THREE
3. MATERIALS AND METHODS
CHAPTER FOUR
4.1 Conclusion
CHAPTER FIVE
5.1 Conclusion
References
Appendices
LIST OF TABLES
TABLE 1: Classification of Vegetable Oils.
TABLE 2: Chemical Composition of Palm Kernel Oil
TABLE 3
TABLE 4: Formulation of Samples
TABLE 5: Shows the Physical Analysis of the Oils
TABLE 6: Chemical Analysis of the Oils
TABLE 7: Chemical Analysis of the Margarine Samples
Production
TABLE 8: L.S.D. Sensory Evaluation on the Margarine
Samples.
LIST OF FLOW CHART
FLOW CHART 1: Refining Process of Oil
FLOW CHART 2: Production Chart
FLOW CHART 3: Refining of Crude Oil
FLOW CHART 4: Production of Margarine
CHAPTER ONE
INTRODUCTION
Margarine, a butter substitute made originally from other animal fats, but nowadays exclusively from vegetable oils, like homogenization and pasteurization is a reach innovation. Margarine is made from water in oil emulsion because margarine is oil emulsion.
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