Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings
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...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| 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 |
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| Summary: | 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 of experimental and
commercial shortenings were investigated using four different analytical techniques, namely high performance
liquid chromatography (HPLC), gas chromatography (GC), differential scanning calorimetry (DSC) and
controlled stress rheometer. In addition, iodine value (IV) analysis was carried out. The results revealed that
the prominent fatty acids in the products were palmitic (44.88-61.91%), oleic (26.24-39.14%) and linoleic
(6.13-11.68%). At the same time, triacyglycerols (TAG), such as OOO, OOP and OOS, were found to decrease,
while PPO increased due to the increase in the palm stearin content of the shortenings. Higher viscosity and
more storage (G′) or loss (G″) modulus properties were noted in the experimental and commercial shortenings
containing higher and lower concentrations of palm stearin and palm oil, respectively. Certain parameters
such as the onset, peak and endset temperatures (ºC) were detected for both the melting and cooling data.
However, increasing the palm stearin concentrations in the samples was shown to have caused increases in the
endset temperature and peak height, and vice versa. Thus, chemical and physical properties of the formulated
shortenings may influence the quality of baked products. |
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