Getting to 2,300: Balancing Health with Consumer Preferences and Industry Cha...
thesis defence ppt
1. Enhancement of omega fatty acids in margarine
through chia (Salvia hispanica L.) Oil
Student Name : Hafiza Anam Baig
Reg. No. : 2010-VA-355
Supervisory Committee:
Dr. Muhammad Nadeem
Dr. Saima Inayat
Dr. Muhammad Hayat Jaspal
3. Introduction
• Margarine is widely used in baking, cooking and as table spread
• Formulated from blend of saturated fats of different melting
behavior.
• 70-80% saturated fatty acids are present in margarine
• Harmful effects of saturated fatty acids on the enhancement of bad
LDL cholesterol is well established
• About 17 million people die from cardiovascular diseases every
year
(American Heart Association, 2000)
Introduction
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4. • Unsaturated fatty acids such as Oleic , linoleic and linolenic
acids reduce LDL cholesterol
(Lokuruka, 2007)
• American Heart Association and World Health Organization
advise the consumers to replace saturated fats with unsaturated
oils to decrease the risk of cardiovascular diseases
(USDA, 2000)
• Demand of functional foods with higher concentration of
unsaturated fatty acids is increasing across the globe.
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5. • Margarine is usually supplemented with butter to improve its
sensory characteristics and nutritional value
• Milk fat contains 10-12% short-chain fatty acids that contributes in
typical butter flavor to the supplemented foods
• Milk fat improves the melting behavior and nutritional value of
margarine
(McSweeny and Fox, 2003)
Introduction
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6. Chia Oil
• Chia (Salvia hispanica L.). possesses the higher concentration of
omega fatty acids; it contains about 60% omega-3 fatty acids
(Cahill, 2003)
• Omega-3 fatty acids have the capability of blocking calcium and
sodium channel dysfunctions
(Leaf et al. 1998)
• Omega-3 fatty acids are associated with the inhibition of
cardiovascular, inflammatory and cancerous diseases
(Gogus and Smith, 2010)
• They have vasodilatory attributes and inhibits type 2 diabetes
(Lambardo and Chicco, 2006)
Introduction
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and
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7. Problem Statement
• Chia seed produces 35-40% edible oil with considerably higher
concentration of ω-3 and ω-6 fatty acids
• Margarine is commercially manufactured from saturated fats
which have been correlated with cardiovascular diseases
• The rise of mortalities from cardiovascular disease is increasing
every year. Numerous factors have been identified as risk factors,
saturated fatty acids have been strongly correlated with
cardiovascular diseases
Introduction
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8. Objectives
• Analytical characterization of margarine fortified with chia
(Salvia hispanica L.) oil
• To study the oxidative stability of margarine supplemented with
chia oil
Introduction
Problem
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Objectives
Material
and
Method
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Discussion
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Analysis
Literature
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9. Materials and Methods
• Palm oil and palm kernel oil were obtained from United Industries
Ltd. Kashmir Road, Faisalabad
• Chia seeds were purchased from market. Oil was obtained by
mechanical expression and solvent extraction (n-hexane)
• Butter was obtained from Haleeb Foods
Introduction
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10. Experimental Plan
Treatments Palm Oil % Palm Kernel
Oil %
Butter % Chia seed Oil
%
Control Market Sample (Blue Band)
T1 60 30 5 5
T2 55 30 5 10
T3 50 30 5 15
T4 45 30 5 20
Introduction
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11. Manufacturing of Margarine
Margarine was prepared according to the method of Chateris
and Koegh (1991).
Composition of Margarine
Fat, moisture and salt contents were determined by the
standard methods (AOCS, 1995).
Introduction
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12. Storage Study
Margarine was stored at 6±1oC, for 2 months
Fatty Acid Composition
Fatty acid composition of fresh and 60 days stored margarines
was determined in the Department of Chemistry, University of
Agriculture Faisalabad (AOCS, 1995).
Introduction
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13. Chemical Characteristics of Margarine
Free fatty acids, iodine value, peroxide value, anisidine
value, conjugated dienes and trienes were determined at 0, 30
and 60 days of storage by following the standard methods
(AOCS, 1995)
Introduction
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14. Sensory evaluation
Sensory evaluation was performed by a panel of ten semi-
trained judges, samples were evaluated on a 9-point
Hedonic scale for storage period of 2 months at the interval
of 1 month.
Samples were evaluated for color, smell, texture and
overall acceptability on a 9 point scale.
(Larmond, 1987)
Introduction
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15. Statistical Analysis
• All treatments were replicated three times, every sample was
analyzed three times and data was expressed as Mean ± SD
• The data was analyzed by two way analysis of variance
technique
• Significant difference among the treatments were made by
Duncan Multiple Range Test (Steel et al. 1997).
Introduction
Problem
Statement
Objectives
Material
and
Method
ResultsStatistical
Analysis
Literature
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27. Publication
• Enhancement of Omega Fatty Acids in Margarine through
Chia (Salvia hispanica L.) Oil. Journal of the American Oil
Chemists Society (Under Review)
28. Literature Cited
Ali NM, Yeap SK, Ho WY, Beh BK, Tan SW, Tan SG. 2012. Journal of
Biomedicine and Biotechnology. doi:10.1155/2012/171956. The Promising
Future of Chia, Salvia hispanica L.
American Heart Association. 2000. ”Fat”. Heart and Stroke Guide.
http://www.americanheart.org.com. Accessed on 19-12-2011.
Anwar F, Hussain AI, Iqbal S, Bhanger MI. 2007. Enhancement of the
oxidative stability of some vegetable oils by blending with Moringa oleifera
oil. Food Chem. 103:1181-1191.
AOCS. 1995. Official methods and recommended practices of American oil
Chemist Society 4thAOCS, Champaign, IL, USA.
Ayerza R, Coates W. 2005. Ground Chia seed and Chia oil effects on plasma
lipids and fatty acids in the rat. Nutr Res. 25: 995–1003.
Introduction
Problem
Statement
Objectives
Material
and
Method
Results and
Discussion
Statistical
Analysis
Literature
Cited
29. Ayerza R. 1995. Oil content and fatty acid composition of Chia (Salvia
hispanica L.) from five northwestern in Argentina. J Am Oil Chem Soc. 72:
1079-1081.
Beltran-Orozco, Romero MC, La Chía MR, Milenario A. 2003.
Departamento de Graduados e Investigación en Alimentos. E. N. C. B. I. P.
N. Mexico.
Bessa RJB, Santos-Silva J, Ribeiro JMR, Portugal AV. 2000. Reticulo-
rumen edible products with linoleic acid conjugated isomers. Livestock
Prod Sci. 63: 201-211.
Brien, RD. 2008. Fats and oils: formulating and processing for application.
Publisher: CRC Press. 3rd Ed.
Chateris W, koegh K. 1991. Fat and oil in table spread. Lipid Technol. 3:
16-22.chia (Salvia hispanic L.) seed extract. J Food Sci and Tech. doi:
10.1007/s13197-015-1823 2.
Erickson DR. 1995. Practical handbook of soybean processing and
utilization. AOCS press. Champaign, IL, USA.
Gogus U, Smith C. 2010. Omega-3 fatty acids: a review of current
knowledge. Int J Food Sci Technol. 45: 417-436.
Introduction
Problem
Statement
Objectives
Material
and
Method
Results and
Discussion
Statistical
Analysis
Literature
Cited
30. Ixtaina VY, Nolasco SM, Tomas MC. 2008. Physical properties of chia (Salvia
hispanica L.) seeds. IND CROP PROD. 28(3): 286-293.
Larmond E. 1987. Laboratory Methods for Sensory Evaluation of Foods.
Reasearch Branch, Department of Agriculture, Ottawa Publications, Canada. 153-
156
Leaf A, Kang JX. 1998. Omega-3 fatty acids and cardiovascular disease. The re-
turn of T-3 fatty acids into the food supply. I- Land-based animal food products
and their health effects, edited by A. P. Simopoulos. S. Karger A. G. Basel,
Switzerland. 24-37.
Lokuruka MNI. 2007. Role of fatty acids of milk and dairy products in
cardiovascular diseases: a review. African J. Food Agri. Nutr. Dev. 7(1).
Lombardo Y, Chicco AG. 2006. Effects of dietary polyunsaturated omega-3 fatty
acids on dyslipidemia and insulin resistence in rodents and humans. A review. J
Nutr Biochem. 17: 1-13.
Oh HI, Chang EJ Kwak HS. 1998. Conditions of the removal of cholesterol from
milk by treatment with saponin parameters of whipped dairy emulsions containing
various fatty acid compositions. Korean J Dairy Sci. 20: 253-260.
Introduction
Problem
Statement
Objectives
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and
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Discussion
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Analysis
Literature
Cited
31. Reyes-Caudillo, Tecante EA, Valdivia-Lopez MA. 2008. Dietary fibre content
and antioxidant activity of phenolic compounds present in Mexican chia
(Salvia hispanica L.) seeds. Food Chem. 107(2): 656-663.
Shahidi S. 2005. Bailey’s industrial edible oil and fat products. 6th Ed. Willey,
NY.
Skov AR, Toubro S, Ronn B, Holm L, Astrup A. 1999. Randomized trial on
protein vs carbohydrate in ad libitum fat reduces diet for the treatment of
obesity. Int J Obes Relat Metab Disord. 23: 528-536.
Steel R, Torrie J, Dickey DA. 1997. Principles and procedure of statistics. A
biometrical approach. 3rd Ed. McGrraw Hill Book. Com. New York, USA.
USDA. 2000. Dietary Guidelines for Americans. 5th Ed. Home and Garden
Bull. No. 232, 11.
Vanesa Y. Ixtaina, Susana M. Nolasco, Tom MC. 2008. Physical properties of
chia (Salvia hispanica L.) seeds industrial crops and products.
doi:10.1016/j.indcrop.2008.03.009
William CM. 2000. Dietary fatty acids and human health. Ann Zoo Tech. 49:
165-180.
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