| Autor: |
Makeri, M. U., Shehu, A. B., Adamu, H., Tasi'u, Y. G., Bagirei, S. Y. |
| Předmět: |
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| Zdroj: |
Nigerian Food Journal; 2023, Vol. 41 Issue 1/2, p116-123, 8p |
| Abstrakt: |
Margarine contains trans fats that are generated during the hydrogenation process to yield semi-solid fats necessary for the texture and consistency of margarine. The objective of the study was to produce zero-trans fats margarine using naturally occurring solid fats from winged bean seeds as a base. Fat blends of palm stearin (PS), palm olein (PO) and winged bean oil (WO) were formulated to obtain two water-in-oil emulsion blends. These were B300 (48.5%PS:1.5%PO:50%WO) and B400 (1.5%PS:48.5%PO:50%WO) comprising of fat phase 82.75% (wt./wt.) and the water phase [2-oleoylglycerol (0.3%), salt (1.2%), flavour (0.02%), beta-carotene (0.003%) and water (16%)] to obtain the final margarine blends. The blends were evaluated for their fatty acids profiles, solid fat contents and their propensity to clot in blood vessels. Results showed that the B300 blend had a hard consistency and remained semi-solid at body temperature compared to blend B400 which was smooth and melted completely at 37°C. The SFC curves of both blends were smooth, however, B300 exhibited high SFCs than B400. Both blends showed low atherogenic and low thrombogenic values compared to the raw materials indicating low risks of atherogenicity and thrombogenicity reference to standard products. It is therefore concluded that both blends are safe with no risk of coronary heart disease. The blend B300 could be better used as a multipurpose for margarine and shortening in bakeries, while blend B400 will be good as tub margarine for home use and in chocolate mix because of its medium solid fat content and its complete meltdown at body temperature. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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