Full material
₦ 5,000 $(29)
| Pages | 92 |
| Delivery | Instant, after payment |
Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 92 |
| Chapters | 1-5 |
| Methodology | NIL |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0006 |
Abstract
“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON ABSTRACTPalm 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 …
This is a preview.Unlock the full abstract, all chapters and references.
Unlock Full Material
Full material
₦ 5,000 $(29)
| Pages | 92 |
| Delivery | Instant, after payment |