Valorization of apricot, melon, and watermelon by-products by extracting vegetable oils from their seeds and formulating margarine | OCL

Minor oils from atypical plant sources / Huiles mineures de sources végétales atypiques

Open Access

Table 4

Physico-chemical analysis of margarines formulated with the three oils.

	Control margarine	MASO	MMSO	MWSO	ISO662 standard (1998-90-1)
Moisture (%)	15.97 ± 0.01^a	15.30 ± 0.67^c	15.23 ± 0.74^d	15.87 ± 0.10^b	16
Salt content (%)	0.33 ± 0.01^c	0.37 ± 0.04^a	0.35 ± 0.02^b	0.37 ± 0.04^a	0.1–0.4% max
Melting point (°C)	35.00 ± 0.01^a	35.1 ± 0.1^a	35.4 ± 0.1^a	35.3 ± 0.3^a	34–37
pH	4.50 ± 0.01^b	4.80 ± 0.03^a	4.30 ± 0.02^c	4.10 ± 0.01^d	4–5.5

MAKO: margarine formulated with apricot seed oil; MMSO: margarine formulated with melon seed oil; MWSO: margarine formulated with watermelon seed oil.

The results with different letters for each parameter indicate a statistically significant difference (P < 0.05, a > b).

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