IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 9 NO. 2 2023
DOI: https://doi.org/10.56201/rjfsqc.v9.no2.2023.pg53.65

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Optimization of the Properties of Vegetable Tallow (Allanblackia floribunda) and Soybean Oil Blends for Bakery Fat Formulation Using Response Surface Methodology

Obinna-Echem P C , Okwechime U. J , Mepba, H.D

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Abstract

Response surface methodology (RSM) is an essential mathematical and statistical tool useful for developing, improving, and optimizing response variables. This study was aimed at optimization of the physical properties of vegetable tallow (Allanblackia floribunda) and soybean oil blends for bakery fat formulation using response surface methodology. Hot water floatation method was used in extraction of A. floribunda oil while soybean oil was extracted in a Solid–liquid extraction method using ethyl alcohol as solvent. Simplex lattice response surface model was used to generate the experimental design, analyze the experimental data and regression models while adequacy was tested with lack of fit test and coefficient of determination (R 2 ). The design involved two mixture component, A. floribunda seed oil (ASO) and soybean oil (SBO) represented by X 1 and X 2 with a sum of 1 whereas slip melting point (SMP °C), solid fat content (SFC %) and density (pg/cm 3 ) were evaluated as responses. Optimum conditions selected after verification was; 34.90?, 46.16% and 0.901g/g for melting point, Solid fat and density respectively. Best blend ratio was obtained by the model: ASO = 0.400 x SBO = 0.600 (%, w/w) where, ASO = A. floribunda oil and SBO = soybean oil achieved at a desirability of 0.966. The coefficient of determination (R 2 ) values of the entire responses exceeded 80% indicating a high proportion of variability as elucidated in the data. The obtained model is adequate providing useful information for bakery fat formulation from ASO and SBO blends.

keywords:

Allanblackia floribunda, soybean Oil, Optimization, Density, Solid fat content, Melting point

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References:

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