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ASM Science Journal, Volume 4(2), 2010margarines were estimated by maximum force (g) and thenegative area of the texture profiles (g/sec).Statistical AnalysisStatistical Analysis System software (SAS, Cary, NC) wasused to perform statistical analysis (SAS 2000). Analysisof variance (ANOVA) with Duncan’s multiple range testwas performed to determine the significance of differenceat P
55N. Arifin et al.: Production of Functional MargarineSolid fat content (%)35Solid fat content (%)15553515MO 46 6.91MO55 4.64MO64 6.37MO 73 8.88MO 82 10.78MO 91 13.11Planta 10.64Daisy 12.80MO 46 6.91MO55 4.64MO64 6.37MO 73 8.88MO 82 10.78MO 91 13.11Planta 10.64Daisy 12.80–5–5005 10 15 20 25 30 35 40 45 50 55 605 10 15 20 25Temperature (ºC)30 35 40 45 50 55 60Temperature (ºC)MO46 MO46 MO55 MO55 MO64 MO64 MO73 MO73 MO82 MO91 MO82 Planta MO91DaisyPlanta Daisy(M, medium- and long-chain triacylglycerols (MLCT); S, palm stearin; O, palm olein.)Figure 1. Solid fat profiles of commercial and binary mlct-enriched margarine formulations.had the most similar SFC to the commercial margarines at25ºC, and also due to the limitation of palm stearin (
Page 1 and 2: In Pursuit of Excellence in Science
Page 3 and 4: INTERNATIONAL ADVISORY BOARDAhmed Z
Page 5 and 6: OSThe Academy of SciencesMalaysia (
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Page 10 and 11: ASM Science Journal, Volume 4(2), 2
Page 16 and 17: Decolourisation (%)79.4968.1156.744
Page 24 and 25: Temperature (ºC)MO46 MO55 MO64 MO7
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