Citation
Abstract
The stearin fraction of palm-based diacylglycerol (PDAGS) was produced from dry fractionation of palm-based diacylglycerol (PDAG). Bakery shortening blends were produced by mixing PDAGS with either palm mid fraction, PMF (PDAGS/PMF), palm olein, POL(PDAGS/POL) or sunflower oil, SFO (PDAGS/SFO) at PDAGS molar fraction of XPDAGS = 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%. The physicochemical results obtained indicated that C16:0 and C18:1 were the dominant fatty acids for PDAGS/PMF and PDAGS/POL, while C18:1 and C18:2 were dominant in the PDAGS/SFO mixtures. SMP and SFC of the PDAGS were reduced with the addition of PMF, POL and SFO. Binary mixtures of PDAGS/PMF had better structural compatibility and full miscibility with each other. PDAGS/PMF and PDAGS/SFO crystallised in β′+β polymorphs in the presence of 0.4–0.5% PDAGS while PDAGS/POL resulted in β polymorphs crystal. The results gave indication that PDAGS: PMF at 50%:50% and 60%:40% (w/w) were the most suitable fat blend to be used as bakery shortening.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Biotechnology and Biomolecular Sciences Faculty of Food Science and Technology Institute of Bioscience |
| DOI Number: | https://doi.org/10.1016/j.foodchem.2013.05.114 |
| Publisher: | Elsevier |
| Keywords: | Diacylglycerol fractions; Shortening; Stearin; Palm |
| Depositing User: | Nabilah Mustapa |
| Date Deposited: | 22 Apr 2016 03:02 |
| Last Modified: | 22 Apr 2016 03:02 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2013.05.114 |
| URI: | http://psasir.upm.edu.my/id/eprint/28081 |
| Statistic Details: | View Download Statistic |
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