Formulation and quality evaluation of margarine enriched with anthocyanins extract from roselle
There have been increased attractions in the development of food that contains good micronutrients and natural colourants rather than synthetic colourants. The objectives of this study were to formulate a margarine that contains bioactive compound (anthocyanin) from roselle (Hibiscus sabdariffa L.)...
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| Format: | Thesis |
| Language: | English |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/77812/1/NurShakiraSahatMFChE20171.pdf |
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| Summary: | There have been increased attractions in the development of food that contains good micronutrients and natural colourants rather than synthetic colourants. The objectives of this study were to formulate a margarine that contains bioactive compound (anthocyanin) from roselle (Hibiscus sabdariffa L.) and to study the chemical, texture and stability characteristics of the margarine. The margarine was formulated with three different solid/liquid ratios (88:12, 86:14 and 84:16). The anthocyanins added in the margarine were in the form of encapsulated (powder) and non-encapsulated (liquid). The anthocyanins were encapsulated with maltodextrin by using microwave. Extraction of anthocyanins was performed using distilled water extraction method. Total concentration of anthocyanin obtained for roselle was 135.33±2.0 mg/L. Encapsulated anthocyanins from roselle had low moisture content and soluble fast in water. At 20 ⁰C, all margarine had more than 10 % solid fat content (SFC) percentages and showed more than 20 % SFC at 25 ⁰C. At 30⁰C the SFC percentages was found to be lower than 5 %. The melting points of the margarine formulated were above than 28 ⁰C. R12 % (fat blend 88 %: roselle non-encapsulated 12 %) and R14 % (fat blend 86 %: roselle non-encapsulated 14 %) showed a stable slip melting point value within 12 weeks storage time. R12 % and R16 % (fat blend 84 %: roselle non-encapsulated 16 %) showed a stable texture values throughout the 12 weeks storage period at both storage temperature. It emphasized that R12 % and R16% had a slow post-hardening process with the addition of anthocyanins. From all the analysis done, the best margarine chosen was non-encapsulated margarine with solid/liquid ratio 88:12 (R12 %) whereas the margarine formulated with encapsulated anthocyanins (RE12 %, RE14 % and RE18 %) showed a slightly lower stability. |
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