Physico-chemical Properties and Performance of High Oleic and Palm-Based Shortenings
スポンサーリンク
概要
- 論文の詳細を見る
Solid fat from fractionation of palm-based products was converted into cake shortening at different processing conditions. High oleic palm stearin with an oleic content of 48.2 % was obtained from fractionation of high oleic palm oil which was produced locally. Palm product was blended with different soft oils at pre-determined ratio and further fractionated to obtain the solid fractions. These fractions were then converted into cake shortenings named as high oleic, N1 and N2 blends. The physico-chemical properties of the experimental shortenings were compared with those of control shortenings in terms of fatty acid composition (FAC), iodine value (IV), slip melting point (SMP), solid fat content (SFC) and polymorphic forms. Unlike the imported commercial shortenings as reported by other studies and the control, experimental shortenings were trans-free. The SMP and SFC of experimental samples, except for the N2 sample, fell within the ranges of commercial and control shortenings. The IV was higher than those of domestic shortenings but lower when compared to imported and control shortenings. They were also observed to be β tending even though a mixture of β and β′ was observed in the samples after 3 months of storage. The shortenings were also used in the making of pound cake and sensory evaluation showed the good performance of high oleic sample as compared to the other shortenings.
- 日本油化学会の論文
著者
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Ramli Muhamad
Analytical and Quality Development Unit, Malaysian Palm Oil Board
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Lin Siew
Analytical and Quality Development Unit, Malaysian Palm Oil Board
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Yoo Cheah
Milling and Processing Unit, Malaysian Palm Oil Board
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Idris Nor
Food Technology and Nutrition Unit, Malaysian Palm Oil Board
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Sahri Miskandar
Food Technology and Nutrition Unit, Malaysian Palm Oil Board
関連論文
- Quality Assessment of Palm Products upon Prolonged Heat Treatment
- Physico-chemical Properties and Performance of High Oleic and Palm-Based Shortenings
- High Oleic Enhancement of Palm Olein via Enzymatic Interesterification
- Development of Palm-Based Reference Materials for the Quantification of Fatty Acids Composition