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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: Idris, Nor Aini, Hassan, Hanirah, Che Ha, Maimon, S., Zawiah, Che Man, Yaakob
Format: Article
Language:English
English
Published: Universiti Kebangsaan Malaysia 2010
Online Access:http://psasir.upm.edu.my/id/eprint/24049/1/Physico.pdf
http://psasir.upm.edu.my/id/eprint/24049/
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spelling my.upm.eprints.240492015-09-29T00:43:05Z http://psasir.upm.edu.my/id/eprint/24049/ Physico-chemical properties and quality of palm-based vegetable ghee. Idris, Nor Aini Hassan, Hanirah Che Ha, Maimon S., Zawiah Che Man, Yaakob 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 β' polymorphic form. One formulation in set B (B4) exhibited β 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 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24049/1/Physico.pdf Idris, Nor Aini and Hassan, Hanirah and Che Ha, Maimon and S., Zawiah and Che Man, Yaakob (2010) Physico-chemical properties and quality of palm-based vegetable ghee. Sains Malaysiana, 39 (5). 791 - 794. ISSN 0026-6039 English
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
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 β' polymorphic form. One formulation in set B (B4) exhibited β 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 Idris, Nor Aini
Hassan, Hanirah
Che Ha, Maimon
S., Zawiah
Che Man, Yaakob
spellingShingle Idris, Nor Aini
Hassan, Hanirah
Che Ha, Maimon
S., Zawiah
Che Man, Yaakob
Physico-chemical properties and quality of palm-based vegetable ghee.
author_facet Idris, Nor Aini
Hassan, Hanirah
Che Ha, Maimon
S., Zawiah
Che Man, Yaakob
author_sort Idris, 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://psasir.upm.edu.my/id/eprint/24049/1/Physico.pdf
http://psasir.upm.edu.my/id/eprint/24049/
_version_ 1643828244355481600
score 13.211869

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