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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 96 |
| Chapters | 5 |
| Methodology | statistical analysis |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0023 |
Abstract
“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELONABSTRACTPalm 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 – poin…
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Full material
₦ 5,000 $(29)
| Pages | 96 |
| Delivery | Instant, after payment |