Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings

• Main Authors: Ariffin, Abdul Azis, Mohamud, Y., Karim, Roselina, Boo, Huey Chern, Chin, Nyuk Ling, Che Man, Yaakob
• Format: Article
• Language: English; English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
• Online Access: http://psasir.upm.edu.my/id/eprint/24067/1/24067.pdf; http://psasir.upm.edu.my/id/eprint/24067/; http://www.ifrj.upm.edu.my/volume-18-2011.html

This study was carried out to evaluate the physical and chemical properties of different types of shortenings, formulated by mixing refined, bleached, and deodorized palm oil and palm stearin (PO:PS) in the following ratios: 100:0, 80:20, 60:40, 50:50, 40:60 and 20:80 and 0:100. The properties o...