THE IMPACT OF INTERESTERIFIED SEED OILS ON THE RHEOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF TABLE-GRADE MARGARINE

The objective of this work was to evaluate the rheological and physicochemical properties of table margarine produced from interesterified oil blend. Oils were extracted using hot water floatation methods, blended in the ratio of 60:20:20 (Allanblackia: African walnut: fluted pumpkin seed oil) and interesterified at optimum temperature, time and catalyst concentration of 74.6°C, 46min and 0.28%, respectively. The consistency of non-interesterified table margarine with 60 % fat base was significantly (p<0.05) higher (0.14 cm/s). Commercial table margarine (control) showed significantly(p<0.05) higher spreadability (33.00 g.cm/s) and viscosity (29.86 cSt). Table margarine produced with the interesterified oils and non-interesterified oils gave melting point ranging from 32.00 to 33.00 oC. Melting point of the commercial table-margarine was significantly (p<0.05) higher (37.00 oC). Interesterified and non-interesterified margarine containing 60 – 70 % fat base received same overall acceptability with those of the commercial table margarine. Use of Allanblackia, African walnut and fluted pumpkin seed oils for table-based margarine production is highly recommended, sequel to their high content of polyunsaturated fatty acids (omega-6 and omega-3) which have cholesterol lowering properties.