Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends

• Main Authors: Makeri, Mohammad, Mat Sahri, Miskandar, Mohd Ghazali, Hasanah, Ahmad, Kharimah, Muhammad, Kharidah
• Format: Article
• Language: English
• Published: Academic Press 2018
• Online Access: http://psasir.upm.edu.my/id/eprint/81756/1/Polymorphism%2C%20textural%20and%20crystallization.pdf; http://psasir.upm.edu.my/id/eprint/81756/; https://www.sciencedirect.com/science/article/pii/S0023643818307448

Most margarine and bakery fats are produced from hydrogenated oils making the ingestion of large amounts of trans-fatty acids inevitable with consequential health hazards. Taking advantage of its high solid fat content (15%), winged bean oil-based margarine blends (F320 & F322) were prepared...