Physicochemical characteristics of soybean oil, palm kernel olein, and their binary blends.

Nor Hayati, Ibrahim and Che Man, Yaakob and Tan, Chin Ping and Nor Aini, Idris (2009) Physicochemical characteristics of soybean oil, palm kernel olein, and their binary blends. International Journal of Food Science and Technology, 44 (1). pp. 152-161. ISSN 0950-5423

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Abstract

Soybean oil (SBO), palm kernel olein (PKO) and their binary blends (containing 5–40% PKO) were studied for their physicochemical characteristics. Decreases in band absorbencies of the resultant Fourier transform infrared spectra were observed in regions attributable to vibrations of the functional groups of unsaturated fatty acids, mainly the =C–H cis stretching at 3009 cm−1and –C=C cis stretching at 1657 cm−1. The solid fat content was measurable in the blends containing 15–40% PKO at 5 and 10 °C, ranging within 4–20% and 2–13%, respectively. The differential scanning calorimetry melting curve for SBO exhibited more complex transition peaks, suggesting a inline image polymorphic transformation when compared with PKO with a simpler inline image. Blending of SBO with PKO reduced the complexity caused by the polymorphic transformation, featuring the endotherms that only related to the β′ fat crystals.

Item Type:Article
Keyword:Fourier transform infrared spectra; Melting curves; Oil blends; Palm kernel olein; Physicochemical characteristics; Solid fat content; Soybean oil.
Subject:Soybean products.
Subject:Fourier transform infrared spectroscopy.
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Wiley Blackwell
DOI Number:10.1111/j.1365-2621.2007.01700.x
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1365-2621.2007.01700.x
ID Code:16209
Deposited By: Khairil Ridzuan Khahirullah
Deposited On:27 Aug 2012 03:01
Last Modified:27 Aug 2012 03:01

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