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

• Main Authors: Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Mat Sahri, Miskandar, Van Bockstaele, Filip, Dewettinck, Koen, Nusantoro, Bangun Prajanto
• Format: Article
• Language: English
• Published: Consejo Superior de Investigaciones Cientificas 2017
• Online Access: http://psasir.upm.edu.my/id/eprint/60525/1/60525.pdf; http://psasir.upm.edu.my/id/eprint/60525/; http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1648

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 proced...