Preparation and Utilization of Hydroxy Fatty Acid Rich …
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sample followed by thorough mixing using a vortex. After 5 min, 1 mL of 5%
Na 2 CO 3 was added to the reaction mixture and these were left to stand for 60 min
at room temperature. The absorbance was read at 725 nm. The absorbance values
were converted to total phenolics and were expressed in microgram equivalents of
gallic acid per milliliter (mL) of the sample. Standard curves were established using
various concentrations of gallic acid (5–30 µg mL
−1 ) in methanol.
2.8 Surface Tension Measurement
Surface tension of the esterified phospholipid was measured using dynamic contact
angle meter and tensiometer (DCAT) (Sudheesh and Ahmad 2013).
2.9 Preparation of Margarine
Margarines were formulated using the following calculated ratio of ingredients (w/w
%): fat phase 85% (including 0.2% SPL or modified phospholipid [MPL] and 0.2%
GMS as emulsifier); aqueous phase 15% (including 0.5% salt as preservative and
taste improver) (Pande et al. 2013). Oil, a blend of fraction of palm stearin with RBO
(40:60) with a melting point of 35 °C, and emulsifiers were mixed and heated at
40 °C to remove any crystal into a blender. The temperature of the aqueous phase
was also maintained at 40 °C. Then water was poured in dropwise to form a uniform
and stable emulsion with continuous stirring. Then the temperature of the emulsion
was cooled down at a rate of 2 °C/min until its crystallization temperature of 24 °C
and kept for 5 min. The margarine was again reheated at 31 °C to remove any kind
of crystal through vigorous mixing. The temperature was again cooled down and
stored at refrigerator.
2.10 Physical Properties of Produced Margarine
2.10.1 Softness
Softness of margarine samples was determined by Haighton (1959) method as modified by Laia et al. (2000) with a penetrometer (Stanhope-Seta surrey, England) using
the cone-form penetration body with an apical angle of 40°. The penetrating cone
was placed just above the surface of the sample before it was released. The depth of
the penetration in 0.1 mm increments was read on the dial after 5 s of contact.
181
sample followed by thorough mixing using a vortex. After 5 min, 1 mL of 5%
Na 2 CO 3 was added to the reaction mixture and these were left to stand for 60 min
at room temperature. The absorbance was read at 725 nm. The absorbance values
were converted to total phenolics and were expressed in microgram equivalents of
gallic acid per milliliter (mL) of the sample. Standard curves were established using
various concentrations of gallic acid (5–30 µg mL
−1 ) in methanol.
2.8 Surface Tension Measurement
Surface tension of the esterified phospholipid was measured using dynamic contact
angle meter and tensiometer (DCAT) (Sudheesh and Ahmad 2013).
2.9 Preparation of Margarine
Margarines were formulated using the following calculated ratio of ingredients (w/w
%): fat phase 85% (including 0.2% SPL or modified phospholipid [MPL] and 0.2%
GMS as emulsifier); aqueous phase 15% (including 0.5% salt as preservative and
taste improver) (Pande et al. 2013). Oil, a blend of fraction of palm stearin with RBO
(40:60) with a melting point of 35 °C, and emulsifiers were mixed and heated at
40 °C to remove any crystal into a blender. The temperature of the aqueous phase
was also maintained at 40 °C. Then water was poured in dropwise to form a uniform
and stable emulsion with continuous stirring. Then the temperature of the emulsion
was cooled down at a rate of 2 °C/min until its crystallization temperature of 24 °C
and kept for 5 min. The margarine was again reheated at 31 °C to remove any kind
of crystal through vigorous mixing. The temperature was again cooled down and
stored at refrigerator.
2.10 Physical Properties of Produced Margarine
2.10.1 Softness
Softness of margarine samples was determined by Haighton (1959) method as modified by Laia et al. (2000) with a penetrometer (Stanhope-Seta surrey, England) using
the cone-form penetration body with an apical angle of 40°. The penetrating cone
was placed just above the surface of the sample before it was released. The depth of
the penetration in 0.1 mm increments was read on the dial after 5 s of contact.