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Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils

The stearin fraction of palm-based diacylglycerol (PDAGS) was produced from dry fractionation of palm-based diacylglycerol (PDAG). Bakery shortening blends were produced by mixing PDAGS with either palm mid fraction, PMF (PDAGS/PMF), palm olein, POL(PDAGS/POL) or sunflower oil, SFO (PDAGS/SFO) at PD...

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Main Authors: Abd Latip, Razam, Lee, Yee Ying, Tang, Teck Kim, Phuah, Eng Tong, Tan, Chin Ping, Lai, Oi Ming
Format: Article
Language:English
Published: Elsevier 2013
Online Access:http://psasir.upm.edu.my/id/eprint/28081/1/28081.pdf
http://psasir.upm.edu.my/id/eprint/28081/
http://www.sciencedirect.com/science/article/pii/S0308814613007206
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spelling my.upm.eprints.280812016-04-22T03:02:57Z http://psasir.upm.edu.my/id/eprint/28081/ Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils Abd Latip, Razam Lee, Yee Ying Tang, Teck Kim Phuah, Eng Tong Tan, Chin Ping Lai, Oi Ming The stearin fraction of palm-based diacylglycerol (PDAGS) was produced from dry fractionation of palm-based diacylglycerol (PDAG). Bakery shortening blends were produced by mixing PDAGS with either palm mid fraction, PMF (PDAGS/PMF), palm olein, POL(PDAGS/POL) or sunflower oil, SFO (PDAGS/SFO) at PDAGS molar fraction of XPDAGS = 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%. The physicochemical results obtained indicated that C16:0 and C18:1 were the dominant fatty acids for PDAGS/PMF and PDAGS/POL, while C18:1 and C18:2 were dominant in the PDAGS/SFO mixtures. SMP and SFC of the PDAGS were reduced with the addition of PMF, POL and SFO. Binary mixtures of PDAGS/PMF had better structural compatibility and full miscibility with each other. PDAGS/PMF and PDAGS/SFO crystallised in β′+β polymorphs in the presence of 0.4–0.5% PDAGS while PDAGS/POL resulted in β polymorphs crystal. The results gave indication that PDAGS: PMF at 50%:50% and 60%:40% (w/w) were the most suitable fat blend to be used as bakery shortening. Elsevier 2013-12-15 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/28081/1/28081.pdf Abd Latip, Razam and Lee, Yee Ying and Tang, Teck Kim and Phuah, Eng Tong and Tan, Chin Ping and Lai, Oi Ming (2013) Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils. Food Chemistry, 141 (4). pp. 3938-3946. ISSN 0308-8146; ESSN: 1873-7072 http://www.sciencedirect.com/science/article/pii/S0308814613007206 10.1016/j.foodchem.2013.05.114
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 The stearin fraction of palm-based diacylglycerol (PDAGS) was produced from dry fractionation of palm-based diacylglycerol (PDAG). Bakery shortening blends were produced by mixing PDAGS with either palm mid fraction, PMF (PDAGS/PMF), palm olein, POL(PDAGS/POL) or sunflower oil, SFO (PDAGS/SFO) at PDAGS molar fraction of XPDAGS = 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%. The physicochemical results obtained indicated that C16:0 and C18:1 were the dominant fatty acids for PDAGS/PMF and PDAGS/POL, while C18:1 and C18:2 were dominant in the PDAGS/SFO mixtures. SMP and SFC of the PDAGS were reduced with the addition of PMF, POL and SFO. Binary mixtures of PDAGS/PMF had better structural compatibility and full miscibility with each other. PDAGS/PMF and PDAGS/SFO crystallised in β′+β polymorphs in the presence of 0.4–0.5% PDAGS while PDAGS/POL resulted in β polymorphs crystal. The results gave indication that PDAGS: PMF at 50%:50% and 60%:40% (w/w) were the most suitable fat blend to be used as bakery shortening.
format Article
author Abd Latip, Razam
Lee, Yee Ying
Tang, Teck Kim
Phuah, Eng Tong
Tan, Chin Ping
Lai, Oi Ming
spellingShingle Abd Latip, Razam
Lee, Yee Ying
Tang, Teck Kim
Phuah, Eng Tong
Tan, Chin Ping
Lai, Oi Ming
Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
author_facet Abd Latip, Razam
Lee, Yee Ying
Tang, Teck Kim
Phuah, Eng Tong
Tan, Chin Ping
Lai, Oi Ming
author_sort Abd Latip, Razam
title Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
title_short Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
title_full Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
title_fullStr Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
title_full_unstemmed Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
title_sort physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
publisher Elsevier
publishDate 2013
url http://psasir.upm.edu.my/id/eprint/28081/1/28081.pdf
http://psasir.upm.edu.my/id/eprint/28081/
http://www.sciencedirect.com/science/article/pii/S0308814613007206
_version_ 1643829363926368256
score 13.211869

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