Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties

• Main Authors: Yanty, N. A M, Marikkar, Nazrim, Miskandar, Mat Sahri, Bockstaele, F. Van, Dewettinck, Koen, Nusantoro, Bangun Prajanto
• Format: Article
• Language: English; English; English
• Published: Instituto de la Grasa 2017
• Subjects: TP670 Oils, fats, waxes
• Online Access: http://irep.iium.edu.my/56849/1/56849-Compatibility%20of%20selected%20plant-based%20shortening.pdf; http://irep.iium.edu.my/56849/2/56849-Compatibility%20of%20selected%20plant-based%20shortening_SCOPUS.pdf; http://irep.iium.edu.my/56849/3/56849-Compatibility%20of%20selected%20plant-based%20shortening_WOS.pdf; http://irep.iium.edu.my/56849/; http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1648/2062

A study was carried out to determine the compatibility of three plant-based shortening mixtures to lard shortening (LD) in terms of microstructure, polymorphic forms, and textural properties. The shortenings of binary, ternary, and quaternary fat mixtures were prepared according to a standard proc...