DOI : https://doi.org/10.18517/ijaseit.3.4.289

Textural Characteristic of Margarine Enriched with Pectin Fiber by Using Blending Method

Ajeng Ayuningtias (1), Siti Nurhasanah (2), Bambang Nurhadi (3), Edi Subroto (4)
(1) Department of Food Industrial Technology, Faculty Agriculture Industrial Technology, Padjadjaran University
(2) Department of Food Industrial Technology, Faculty Agriculture Industrial Technology, Padjadjaran University
(3) Department of Food Industrial Technology, Faculty Agriculture Industrial Technology, Padjadjaran University
(4) Department of Food Industrial Technology, Faculty Agriculture Industrial Technology, Padjadjaran University
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How to cite (IJASEIT) :
Ayuningtias, Ajeng, et al. “Textural Characteristic of Margarine Enriched With Pectin Fiber by Using Blending Method”. International Journal on Advanced Science, Engineering and Information Technology, vol. 3, no. 4, Aug. 2013, pp. 268-72, doi:10.18517/ijaseit.3.4.289.
Citation Format :
Margarine is one of water in oil emulsion type, made from palm oil and its functional properties could be improved by addition of pectin as a food fiber. texture is an important characteristics in margarine and addition of pectin in margarine might change the textural characteristics. The purpose of this research was to study the influence of addition of pectin in margarine an its texture. The research method used was experimental followed by regression analysis and correlation. The experiment consisted of five treatments with three replications. Those are the addition of pectin in margarine in five levels 0%, 2%, 4%, 6%, and 8%. The addition of pectin gave negative correlation to the hardness, cohesiveness, elasticity modulus, and toughness modulus characteristic; but gave positive correlation to adhesiveness and relaxation time characteristic.

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