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Physico-chemical properties and quality of palm-based vegetable ghee

Samples of trans-free vegetable ghee were made using palm oil/palm stearin/palm olein (PO/POs/POo) blends (set A) and using palm oil/palm stearin/palm kernel olein (PO/POs/PKOo) blends (set B). Palm stearin of iodine value (IV) 30 was used in this study. The products were evaluated for their physica...

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Main Authors: I. Nor Aini,, H. Hanirah,, C.H. Maimon,, S. Zawiah,, Y.B. Che Man,
Format: Article
Language:English
Published: Universiti Kebangsaan Malaysia 2010
Online Access:http://journalarticle.ukm.my/7407/1/01_Md_Yeaminhossain.pdf
http://journalarticle.ukm.my/7407/
http://www.ukm.my/jsm/english_journals/vol39num5_2010/contentsVol39num5_2010.html
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spelling my-ukm.journal.74072016-12-14T06:43:59Z http://journalarticle.ukm.my/7407/ Physico-chemical properties and quality of palm-based vegetable ghee I. Nor Aini, H. Hanirah, C.H. Maimon, S. Zawiah, Y.B. Che Man, Samples of trans-free vegetable ghee were made using palm oil/palm stearin/palm olein (PO/POs/POo) blends (set A) and using palm oil/palm stearin/palm kernel olein (PO/POs/PKOo) blends (set B). Palm stearin of iodine value (IV) 30 was used in this study. The products were evaluated for their physical and chemical properties. Changes in quality during storage were monitored during a period of 16 weeks. Most of the vegetable ghee were granular (grainy) and had a shiny appearance. Chemical analyses indicated that vegetable ghee consisting of PO/POs/POo had higher IV (47.7-52.4) than the PO/POs/PKOo vegetable ghee due to their higher content of unsaturated fatty acids, 46.0-50.0% compared to 36.6-45.0% in Set B. Decreasing the amount of palm oil while increasing palm stearin in the formulations resulted in higher slip melting point (SMP) and higher yield values. Eutectic interaction was noted in PO/POs/PKOo blends. The crystals in samples PO/POs/POo (set A) were predominant in the §’ polymorphic form. One formulation in set B (B4) exhibited § crystallinity. Free fatty acids (FFA) were lowest in samples PO/POs/POo 80:5:15 (A4) and PO/POs:/PKOo 80:5:15 (B4) throughout storage. There was no clear trend on anisidine value (AV) while IV remained almost constant. Selected vegetable ghee, A4 wasused to shallow fry roti canai and for cooking nasi minyak. Sensory evaluation on these two products revealed that there was no significant difference (P < 0.05) in texture, taste and overall quality between samples A4 and B4. Universiti Kebangsaan Malaysia 2010-10 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/7407/1/01_Md_Yeaminhossain.pdf I. Nor Aini, and H. Hanirah, and C.H. Maimon, and S. Zawiah, and Y.B. Che Man, (2010) Physico-chemical properties and quality of palm-based vegetable ghee. Sains Malaysiana, 39 (5). pp. 791-794. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol39num5_2010/contentsVol39num5_2010.html
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description Samples of trans-free vegetable ghee were made using palm oil/palm stearin/palm olein (PO/POs/POo) blends (set A) and using palm oil/palm stearin/palm kernel olein (PO/POs/PKOo) blends (set B). Palm stearin of iodine value (IV) 30 was used in this study. The products were evaluated for their physical and chemical properties. Changes in quality during storage were monitored during a period of 16 weeks. Most of the vegetable ghee were granular (grainy) and had a shiny appearance. Chemical analyses indicated that vegetable ghee consisting of PO/POs/POo had higher IV (47.7-52.4) than the PO/POs/PKOo vegetable ghee due to their higher content of unsaturated fatty acids, 46.0-50.0% compared to 36.6-45.0% in Set B. Decreasing the amount of palm oil while increasing palm stearin in the formulations resulted in higher slip melting point (SMP) and higher yield values. Eutectic interaction was noted in PO/POs/PKOo blends. The crystals in samples PO/POs/POo (set A) were predominant in the §’ polymorphic form. One formulation in set B (B4) exhibited § crystallinity. Free fatty acids (FFA) were lowest in samples PO/POs/POo 80:5:15 (A4) and PO/POs:/PKOo 80:5:15 (B4) throughout storage. There was no clear trend on anisidine value (AV) while IV remained almost constant. Selected vegetable ghee, A4 wasused to shallow fry roti canai and for cooking nasi minyak. Sensory evaluation on these two products revealed that there was no significant difference (P < 0.05) in texture, taste and overall quality between samples A4 and B4.
format Article
author I. Nor Aini,
H. Hanirah,
C.H. Maimon,
S. Zawiah,
Y.B. Che Man,
spellingShingle I. Nor Aini,
H. Hanirah,
C.H. Maimon,
S. Zawiah,
Y.B. Che Man,
Physico-chemical properties and quality of palm-based vegetable ghee
author_facet I. Nor Aini,
H. Hanirah,
C.H. Maimon,
S. Zawiah,
Y.B. Che Man,
author_sort I. Nor Aini,
title Physico-chemical properties and quality of palm-based vegetable ghee
title_short Physico-chemical properties and quality of palm-based vegetable ghee
title_full Physico-chemical properties and quality of palm-based vegetable ghee
title_fullStr Physico-chemical properties and quality of palm-based vegetable ghee
title_full_unstemmed Physico-chemical properties and quality of palm-based vegetable ghee
title_sort physico-chemical properties and quality of palm-based vegetable ghee
publisher Universiti Kebangsaan Malaysia
publishDate 2010
url http://journalarticle.ukm.my/7407/1/01_Md_Yeaminhossain.pdf
http://journalarticle.ukm.my/7407/
http://www.ukm.my/jsm/english_journals/vol39num5_2010/contentsVol39num5_2010.html
_version_ 1643737115774681088
score 13.211869

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