R. Rahayu, S.H. Anwar, S. Yuliani, Satriana, N. Safriani
Conventional margarine contains 80% fat, and continuous consumption of this product may increase the case of obesity and the risk of coronary heart disease (CHD). Therefore, it is necessary to reduce the fat content in margarine. Low-fat margarine is defined as a product with a fat content of 40-60%. A significant reduction in solid fat content in margarine formulations will alter the water-in-oil emulsion properties and structures. In this research, margarines were prepared using canola, palm, and coconut oils in combination with food hydrocolloids (i.e., carboxy methyl cellulose-CMC, natrium alginate, gelatine, and xanthan gum). The resulting margarines were proven to have lower fat content, averaging 40.63%. The margarines were also sensory evaluated, including the hedonic and descriptive tests. The research findings indicated that the hedonic test gave scores for color (5.23, somewhat liked), flavor (4.52, neutral), texture (4.25, neutral). Most of the panelists favored the taste of margarine stabilized by gelatin and xanthan gum (4.45-neutral). Descriptive analysis identified key parameters, revealing that the margarines were light yellow in color with a weak aroma of vegetable oil, starchiness, and a hint of lemon. The panelists described the salty/savory taste of the low-fat margarines as neutral, while the greasy/oily taste was noted as quite strong. The hardness of the margarines was weak, meaning the products were quite soft and smooth. The lumpy texture was also low. The melting properties were neutral, while the sticky mouthfeel was quite strong. The low-fat margarines were reported to have good spreadability. © Published under licence by IOP Publishing Ltd.
Master Program of Agroindustrial Technology, Faculty of Agriculture, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia; Department of Agricultural Product Technology, Faculty of Agriculture, Jl. Tgk. Hasan Krueng Kalee No. 3, Darussalam, Banda Aceh, 23111, Indonesia; Agroindustry Research Center, National Research and Innovation Agency, Jl. M.H. Thamrin No.8 Central, Jakarta, 10340, Indonesia
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