Evaluation of Functional Fat from Interesterified Blends of Butter Oil and Moringa oleifera Oil

Authors

  • Muhammad Nadeem Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
  • Muhammad Abdullah Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
  • Arshad Javid Department of Wildlife and Ecology, University of Veterinary and Animal Sciences, Lahore, Pakistan
  • Atta Muhammad Arif Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
  • Tariq Mahmood Department of Statistics and Computer Sciences, University of Veterinary and Animal Sciences, Lahore, Pakistan

DOI:

https://doi.org/10.3923/pjn.2012.823.827

Keywords:

Butter oil, cholesterol, food security, interesterification, Moringa oleifera oil, peroxide value

Abstract

The main objective of this research work was to develop a functional fat from Butter Oil (BO) and Moringa oleifera Oil (MOO) blends by interesterification process. To prevent the separation of liquid and solid phase the blend was chemically interesterified. MOO was incorporated into BO at five different levels i.e. T1 (90% BO and 10% MOO) T2 (80% (BO) and 20% MOO) T3 (70% BO and 30% MOO) T4 (60% BO and 40% MOO) and T5 (50% BO and 50% MOO). All these treatments were compared with a control T0 which did not contain any addition of MOO (100% BO). Melting point of all the treatments along with control increased after interesterification. Melting point of T5 was 35.5°C with iodine value of 60.44 (g/100 grams). Cholesterol reduction with beta cylodextrin increased as the concentration of MOO increased in the blend. The cholesterol reduction in T1 and T5 was 87 and 94% respectively as compared to control 85%. Oxidative stability was significantly increased with increasing augmentation of MOO in the blend. After 5 days in oven at 63°C the peroxide value of T5 was 2.19 as compared to control 13.14 (M. Eq./kg). It can be concluded that MOO and BO can be used in the formulation of functional and shelf stable fat.

Downloads

Published

15.08.2012

Issue

Vol. 11 No. 9 (2012)

Section

Research Article

License

Copyright (c) 2012 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Nadeem, M., Abdullah, M., Javid, A., Arif, A. M., & Mahmood, T. (2012). Evaluation of Functional Fat from Interesterified Blends of Butter Oil and Moringa oleifera Oil. Pakistan Journal of Nutrition, 11(9), 823–827. https://doi.org/10.3923/pjn.2012.823.827