Citation
Ariffin, Norlelawati and Cheong, Ling Zhi and Koh, Soo Peng and Long, Kamariah and Tan, Chin Ping and Yusoff, Mohd Suria Affandi and Idris, Nor Aini and Lo, Seong Koon and Lai, Oi Ming
(2011)
Physicochemical properties and sensory attributes of medium- and long-chain triacylglycerols (MLCT)-enriched bakery shortening.
Food and Bioprocess Technology, 4 (4).
pp. 587-596.
ISSN 1935-5130
Abstract
Six binary formulations of medium- and longchain
triacylglycerols (MLCT) fat and palm stearin and four
ternary formulations of MLCT fat, palm stearin, and palm
olein were produced. MLCT fat and palm stearin were
mixed in ranges of 40–90% with 10% increments (w/w),
while for the ternary formulations, 10% and 20% palm
olein were substituted to palm stearin in MS 46 and MS 55
formulations. The solid fat content (SFC) by pulsed nuclear
magnetic resonance and heating profiles using differential
scanning calorimeter of these formulations were determined.
Results obtained from SFC and heating profiles found that all the formulations melted completely at 55 °C. The high complete melting temperature is due to the stearic
acid content in MLCT fat. Generally, increasing % MLCT
fat (40–90%) in the formulations lowers the SFC curves at
the measured temperatures (0–60 °C). The binary samples
of MS 73, MS 82, and MS 91 showed SFC between 15% and 25% at room temperature (25 °C), which indicated that these formulations were suitable for shortening production.
As the production cost of MLCT fat is high (approximately
USD 3/kg), an attempt to reduce the proportion of MLCT
fat in the shortening formulations was done by developing
the ternary formulations. Shortenings formulated with
40:40:20 (MSO 442), 50:40:10 (MSO 541), and 50:30:20
(MSO 532) of MLCT fat/palm stearin/palm olein formulations
had similar SFC% at 25 °C, and they were subsequently chosen to produce shortening. Using multivariate analysis, taste attribute showed positively and highly correlated to the melting temperature and SFC at 25 °C of the LCT-enriched shortenings. In acceptance test, high
correlation (R2=0.98) was only found on cakes made from
MSO 442 and MSO 541 shortenings. Both untrained and
trained panelists rated the Madeira cakes made from MSO
532 shortening the highest for overall acceptability.
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