Samples Hardness (N) Adhesiveness (Nmm) Cohesiveness Salted butter 0.50 ±0.08f 0.13 ±0.01d 0.52 ±0.06b Plain butter 0.47 ±0.04f 0.18 ±0.05d 0.45 ±0.03b Table Margarine 1.33 ±0.11de 0.16 ±0.09d 0.23 ±0.03c Table spread 1.08 ±0.16e 0.21 ±0.03d 0.33 ±0.06c Bakery margarine 1.74 ±0.09de 2.80 ±0.57bc 0.67 ±0.06a MM 0P 14.75 ±1.79a 5.49 ±2.30a 0.05 ±0.01e MM 10P 7.31 ±0.13b 3.20 ±0.62bc 0.08 ±0.01de MM 20P 3.17 ±0.35c 4.43 ±1.30ab 0.14 ±0.02d MM 30P 2.33 ±0.28cd 2.42 ±0.55c 0.30 ±0.04c SEM( ±) 0.04 0.54 0.02 df 18 18 18

MM 0P, MM 10P, MM 20P MM 30P - Margarines prepared using fat phase containing mango kernel fat with 0, 10, 20 and 30% palm oil respectively. Values are means ±SD (n=4); Values followed by different letters in the same column are significantly different from each other (p<0.05)

Table 3: Texture profile analysis of margarines prepared using mango kernel fat incorporating different levels of palm oil compared with commercial spreadable fats.