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Effects of chemical interesterification on the physicochemical properties of palm stearin and rice bran oil blends / Tunku Saidatul Sa’adiah Tunku Saffuan

The aims of this study were to determine the effects of chemical interesterification on the physicochemical properties of palm stearin, rice bran oil and their blends, and to identify the most suitable blend that could be used for certain food applications. Palm stearin and rice bran oil (PSRBO) we...

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Main Author: Tunku Saffuan, Tunku Saidatul Sa’adiah
Format: Student Project
Language:English
Published: 2013
Subjects:
Biochemistry
Online Access:https://ir.uitm.edu.my/id/eprint/108121/2/108121.pdf
https://ir.uitm.edu.my/id/eprint/108121/
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spelling my.uitm.ir.1081212024-12-16T08:46:57Z https://ir.uitm.edu.my/id/eprint/108121/ Effects of chemical interesterification on the physicochemical properties of palm stearin and rice bran oil blends / Tunku Saidatul Sa’adiah Tunku Saffuan Tunku Saffuan, Tunku Saidatul Sa’adiah Biochemistry The aims of this study were to determine the effects of chemical interesterification on the physicochemical properties of palm stearin, rice bran oil and their blends, and to identify the most suitable blend that could be used for certain food applications. Palm stearin and rice bran oil (PSRBO) were blended according to mass ratios of 100:0, 30:70, 50:50, 70:30 and 0:100 (PS:RBO) followed by chemical interesterification using sodium methoxide as catalyst. The effects of chemical interesterification on the triacylglycerol (TAG) composition, slip melting point (SMP), solid fat content (SFC), microstructure, polymorphism and hardness index (HI) of the blends were determined. Results show that after chemical interesterification there were decrease and increase in the amount of several TAG. Changes in TAG composition caused changes in the physical properties of the blends. Both SMP and SFC of all blends decreased significantly (p<0.05) after interesterification except for 100% RBO. However, only the HI of blends of 100% and 50% PS were decreased significantly (p<0.05) after interesterification. The crystals of the blends became smaller and reduced in number after interesterification. Interesterification promoted the formation of more β' crystals than β in all blends. The 30:70 PSRBO blend was the most suitable for margarine production as it melted close to body temperature. 2013 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/108121/2/108121.pdf Effects of chemical interesterification on the physicochemical properties of palm stearin and rice bran oil blends / Tunku Saidatul Sa’adiah Tunku Saffuan. (2013) [Student Project] <http://terminalib.uitm.edu.my/108121.pdf> (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Biochemistry
spellingShingle Biochemistry
Tunku Saffuan, Tunku Saidatul Sa’adiah
Effects of chemical interesterification on the physicochemical properties of palm stearin and rice bran oil blends / Tunku Saidatul Sa’adiah Tunku Saffuan
description The aims of this study were to determine the effects of chemical interesterification on the physicochemical properties of palm stearin, rice bran oil and their blends, and to identify the most suitable blend that could be used for certain food applications. Palm stearin and rice bran oil (PSRBO) were blended according to mass ratios of 100:0, 30:70, 50:50, 70:30 and 0:100 (PS:RBO) followed by chemical interesterification using sodium methoxide as catalyst. The effects of chemical interesterification on the triacylglycerol (TAG) composition, slip melting point (SMP), solid fat content (SFC), microstructure, polymorphism and hardness index (HI) of the blends were determined. Results show that after chemical interesterification there were decrease and increase in the amount of several TAG. Changes in TAG composition caused changes in the physical properties of the blends. Both SMP and SFC of all blends decreased significantly (p<0.05) after interesterification except for 100% RBO. However, only the HI of blends of 100% and 50% PS were decreased significantly (p<0.05) after interesterification. The crystals of the blends became smaller and reduced in number after interesterification. Interesterification promoted the formation of more β' crystals than β in all blends. The 30:70 PSRBO blend was the most suitable for margarine production as it melted close to body temperature.
format Student Project
author Tunku Saffuan, Tunku Saidatul Sa’adiah
author_facet Tunku Saffuan, Tunku Saidatul Sa’adiah
author_sort Tunku Saffuan, Tunku Saidatul Sa’adiah
title Effects of chemical interesterification on the physicochemical properties of palm stearin and rice bran oil blends / Tunku Saidatul Sa’adiah Tunku Saffuan
title_short Effects of chemical interesterification on the physicochemical properties of palm stearin and rice bran oil blends / Tunku Saidatul Sa’adiah Tunku Saffuan
title_full Effects of chemical interesterification on the physicochemical properties of palm stearin and rice bran oil blends / Tunku Saidatul Sa’adiah Tunku Saffuan
title_fullStr Effects of chemical interesterification on the physicochemical properties of palm stearin and rice bran oil blends / Tunku Saidatul Sa’adiah Tunku Saffuan
title_full_unstemmed Effects of chemical interesterification on the physicochemical properties of palm stearin and rice bran oil blends / Tunku Saidatul Sa’adiah Tunku Saffuan
title_sort effects of chemical interesterification on the physicochemical properties of palm stearin and rice bran oil blends / tunku saidatul sa’adiah tunku saffuan
publishDate 2013
url https://ir.uitm.edu.my/id/eprint/108121/2/108121.pdf
https://ir.uitm.edu.my/id/eprint/108121/
_version_ 1818838421971402752
score 13.223943

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