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Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage

BACKGROUND: Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to prod...

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Main Authors: Cheong, Ling Zhi, Tan, Chin Ping, Long, Kamariah, Yusoff, Mohd Suria Affandi, Lai, Oi Ming
Format: Article
Language:English
Published: Society of Chemical Industry 2010
Online Access:http://psasir.upm.edu.my/id/eprint/17735/1/Physicochemical.pdf
http://psasir.upm.edu.my/id/eprint/17735/
http://onlinelibrary.wiley.com/doi/10.1002/jsfa.4088/abstract
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spelling my.upm.eprints.177352018-01-15T08:49:12Z http://psasir.upm.edu.my/id/eprint/17735/ Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage Cheong, Ling Zhi Tan, Chin Ping Long, Kamariah Yusoff, Mohd Suria Affandi Lai, Oi Ming BACKGROUND: Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery shortenings containing significant amounts of palm diacyglycerol (PDG). Physicochemical, textural and viscoelastic properties of the PDG bakery shortenings during 3 months storage were evaluated and compared with those of commercial bakery shortening (CS). RESULTS: PDG bakery shortenings (DS55, DS64 and DS73) had less significant increments in slip melting point (SMP), solid fat content (SFC) and hardness during storage as compared to CS. Unlike CS, melting behaviour and viscoelastic properties of PDG bakery shortenings remained unchanged during storage. As for polymorphic transformation, CS contained only β crystals after 8 weeks of storage. PDG bakery shortenings managed to retard polymorphic transformation for up to 10 weeks of storage in DS55 and 12 weeks of storage in DS64 and DS73. CONCLUSION: PDG bakery shortenings had similar if not better storage stability as compared to CS. This is mainly due to the ability of DAG to retard polymorphic transformation from β′ to β crystals. Thus, incorporation of DAG improved physical functionality of bakery shortening. Society of Chemical Industry 2010-10 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17735/1/Physicochemical.pdf Cheong, Ling Zhi and Tan, Chin Ping and Long, Kamariah and Yusoff, Mohd Suria Affandi and Lai, Oi Ming (2010) Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage. Journal of the Science of Food and Agriculture, 90 (13). pp. 2310-2317. ISSN 0022-5142; ESSN: 1097-0010 http://onlinelibrary.wiley.com/doi/10.1002/jsfa.4088/abstract 10.1002/jsfa.4088
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description BACKGROUND: Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery shortenings containing significant amounts of palm diacyglycerol (PDG). Physicochemical, textural and viscoelastic properties of the PDG bakery shortenings during 3 months storage were evaluated and compared with those of commercial bakery shortening (CS). RESULTS: PDG bakery shortenings (DS55, DS64 and DS73) had less significant increments in slip melting point (SMP), solid fat content (SFC) and hardness during storage as compared to CS. Unlike CS, melting behaviour and viscoelastic properties of PDG bakery shortenings remained unchanged during storage. As for polymorphic transformation, CS contained only β crystals after 8 weeks of storage. PDG bakery shortenings managed to retard polymorphic transformation for up to 10 weeks of storage in DS55 and 12 weeks of storage in DS64 and DS73. CONCLUSION: PDG bakery shortenings had similar if not better storage stability as compared to CS. This is mainly due to the ability of DAG to retard polymorphic transformation from β′ to β crystals. Thus, incorporation of DAG improved physical functionality of bakery shortening.
format Article
author Cheong, Ling Zhi
Tan, Chin Ping
Long, Kamariah
Yusoff, Mohd Suria Affandi
Lai, Oi Ming
spellingShingle Cheong, Ling Zhi
Tan, Chin Ping
Long, Kamariah
Yusoff, Mohd Suria Affandi
Lai, Oi Ming
Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage
author_facet Cheong, Ling Zhi
Tan, Chin Ping
Long, Kamariah
Yusoff, Mohd Suria Affandi
Lai, Oi Ming
author_sort Cheong, Ling Zhi
title Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage
title_short Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage
title_full Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage
title_fullStr Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage
title_full_unstemmed Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage
title_sort physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage
publisher Society of Chemical Industry
publishDate 2010
url http://psasir.upm.edu.my/id/eprint/17735/1/Physicochemical.pdf
http://psasir.upm.edu.my/id/eprint/17735/
http://onlinelibrary.wiley.com/doi/10.1002/jsfa.4088/abstract
_version_ 1643826608645079040
score 13.211869

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