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Margarine is widely used as table spread, in cooking and bakery products. Awareness of consumers regarding the intake of omega fatty acids has led the food industry to develop foods which are rich sources of omega fatty acids. Harmful effects of trans on the development of cardiovascular diseases have steered the researchers to find out wide range of trans free options, without compromising on functional and physical properties of fats. Nutritionists recommend margarine for the growing and school going babies, it is usually manufactured from the combination of hard and soft fats, followed by the addition of vitamins A, D and E. However, little is known regarding the supplementation of margarines with omega fatty acids of chia oil. This paper summarizes the physical and chemical characteristics of few ingredients that may be used in the formulation of trans free margarine with higher magnitude of omega fatty acids. [ABSTRACT FROM AUTHOR]

Effect of mango kernel fat (MKF) on antioxidant characteristics and lipolysis of Gouda cheese was investigated. Milk fat (3.5%) was partially replaced with MKF i.e. 5, 10, 15 and 20% concentrations (T1, T2, T3 and T4). Cheese prepared from 100% milk fat served as control. Cheese samples were ripened for 90 days at 6 ± 1 °C and analysed at 0, 45 and 90 days of ripening. Total phenolic contents of control, T1, T2, T3 and T4 were 14 ± 0.35, 129 ± 0.75, 188 ± 2.52, 267 ± 10.61 and 391 ± 8.46 mg GAE/g. Total flavonoid content of control, T1, T2, T3 and T4 were 0.22 ± 0.03, 1.47 ± 0.09, 3.62 ± 0.15, 5.88 ± 0.35, 8.29 ± 0.63 mg quercetin equivalent/ml. DPPH free radical scavenging activity of control and experimental samples increased throughout the ripening period. DPPH free radicals scavenging activity of 90 days old control, T1, T2, T3 and T4 were 16.38 ± 0.0.26e, 30.47 ± 0.64d, 68.62 ± 0.91c, 73.29 ± 0.85b, 92.61 ± 1.44a %. HPLC characterization revealed the existence of mangiferin, caffeic acid, catechin, quercetin and chlorogenic acid in MKF fortified Gouda cheese. Fortification of MKF increased the concentration of C18:1, C18:2 and C18:3 in cheese. The concentration of C18:1, C18:2 and C18:3 in control were 24.55 ± 0.95, 1.76 ± 0.09 and 0.31 ± 0.02%. While, the concentration of C18:1, C18:2 and C18:3 in T4 were 30.11 ± 1.34, 2.79 ± 2.79 and 0.92 ± 0.11%. MKF fortified Gouda cheese had better oxidative stability and sensory characteristics. These results evidenced that antioxidant capacity, unsaturated fatty acids and oxidative stability of Gouda cheese can be improved with MKF. [ABSTRACT FROM AUTHOR]