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


Citation

Abdul Manaf, Yanty Noorzianna and Marikkar, Jalaldeen Mohammed Nazrim and Mat Sahri, Miskandar and Van Bockstaele, Filip and Dewettinck, Koen and Nusantoro, Bangun Prajanto (2017) Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties. Grasas y Aceites, 68 (1). art. no. e181. ISSN 0017-3495; ESSN: 1988-4214

Abstract / Synopsis

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 procedure by blending mee fat (MF) with palm stearin (PS) in a 99:1 (w/w) ratio; avocado fat (Avo) with PS and cocoa butter (CB) in a 84:7:9 (w/w) ratio; palm oil (PO) with PS, soybean oil (SBO) and CB in a 38:5:52:5 (w/w) ratio, respectively. The triacylglycerol composition, polymorphic forms, crystal morphology, and textural properties of the shortening were evaluated. This study found that all three plant-based shortenings and LD shortening were similar with respect to their consistency, hardness and compression and adhesiveness values. However, all plant-based shortening was found to be dissimilar to LD shortening with respect to microstructure.


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Additional Metadata

Item Type: Article
Divisions: Halal Products Research Institute
DOI Number: https://doi.org/10.3989/gya.0813162
Publisher: Consejo Superior de Investigaciones Cientificas
Keywords: Lard substitute; Microstructure; Polymorphic forms; Shortenings; Textural properties
Depositing User: Nabilah Mustapa
Date Deposited: 07 Jun 2018 08:33
Last Modified: 07 Jun 2018 08:33
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3989/gya.0813162
URI: http://psasir.upm.edu.my/id/eprint/60525
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