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Development of a coconut- and palm-based fat blend for a cookie filler.

Thirteen fat blends intended for cookie filler (CF) production that consist of 20–70 % palm mid-fraction (PMF), 20–70 % virgin coconut oil (VCO), and 0–10 % palm stearin (POs) were developed based on the solid fat contents (SFC) of the fat portions extracted from five commercial CF samples: A, B, C,...

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Main Authors: Mat Yusoff, Masni, Tan, Chin Ping, Che Man, Yaakob, Miskandar, Mat Sahri, Kanagaratnam, Sivaruby, Nehdi, Imededdine Arbi
Format: Article
Language:English
English
Published: Springer-Verlag 2013
Online Access:http://psasir.upm.edu.my/id/eprint/30440/1/Development%20of%20a%20coconut.pdf
http://psasir.upm.edu.my/id/eprint/30440/
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spelling my.upm.eprints.304402015-10-08T00:46:57Z http://psasir.upm.edu.my/id/eprint/30440/ Development of a coconut- and palm-based fat blend for a cookie filler. Mat Yusoff, Masni Tan, Chin Ping Che Man, Yaakob Miskandar, Mat Sahri Kanagaratnam, Sivaruby Nehdi, Imededdine Arbi Thirteen fat blends intended for cookie filler (CF) production that consist of 20–70 % palm mid-fraction (PMF), 20–70 % virgin coconut oil (VCO), and 0–10 % palm stearin (POs) were developed based on the solid fat contents (SFC) of the fat portions extracted from five commercial CF samples: A, B, C, D, and E. A mixture design was applied for fat blend optimization, and the combination that best approached the target SFC values was composed of 70 % PMF, 20 % VCO, and 10 % POs. The optimized coconut- and palm-based fat blend (O-CP) exhibited a steeper SFC profile, with 8.2 % (±0.2) SFC at 25 °C (room temperature) and 0.2 % (±0.2) SFC at 37 °C (body temperature); lower slip melting point of 34.0 °C (±0.0); and a lower iodine value (IV) of 40.25 g/100 g (±1.04). In addition, O-CP contained higher proportions of medium-chain fatty acids (MCFA) and lauric acid (C12:0) of 3.2 % (±0.18) and 9.7 % (±0.43), respectively. In terms of its thermal profile, O-CP showed no significant difference in terms of its crystallization range, 49.7 °C (±2.66) with the exception of sample C, but it exhibited a smaller melting range, 65.8 °C (±1.47), compared to the fat portions of the commercial samples. The ranges represented the span between the onset and offset temperatures of both crystallization and melting profiles as determined by differential scanning calorimetry. Springer-Verlag 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30440/1/Development%20of%20a%20coconut.pdf Mat Yusoff, Masni and Tan, Chin Ping and Che Man, Yaakob and Miskandar, Mat Sahri and Kanagaratnam, Sivaruby and Nehdi, Imededdine Arbi (2013) Development of a coconut- and palm-based fat blend for a cookie filler. Journal of the American Oil Chemists' Society, 90 (1). pp. 91-101. ISSN 0003-021X; ESSN: 1558-9331 10.1007/s11746-012-2140-9 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 Thirteen fat blends intended for cookie filler (CF) production that consist of 20–70 % palm mid-fraction (PMF), 20–70 % virgin coconut oil (VCO), and 0–10 % palm stearin (POs) were developed based on the solid fat contents (SFC) of the fat portions extracted from five commercial CF samples: A, B, C, D, and E. A mixture design was applied for fat blend optimization, and the combination that best approached the target SFC values was composed of 70 % PMF, 20 % VCO, and 10 % POs. The optimized coconut- and palm-based fat blend (O-CP) exhibited a steeper SFC profile, with 8.2 % (±0.2) SFC at 25 °C (room temperature) and 0.2 % (±0.2) SFC at 37 °C (body temperature); lower slip melting point of 34.0 °C (±0.0); and a lower iodine value (IV) of 40.25 g/100 g (±1.04). In addition, O-CP contained higher proportions of medium-chain fatty acids (MCFA) and lauric acid (C12:0) of 3.2 % (±0.18) and 9.7 % (±0.43), respectively. In terms of its thermal profile, O-CP showed no significant difference in terms of its crystallization range, 49.7 °C (±2.66) with the exception of sample C, but it exhibited a smaller melting range, 65.8 °C (±1.47), compared to the fat portions of the commercial samples. The ranges represented the span between the onset and offset temperatures of both crystallization and melting profiles as determined by differential scanning calorimetry.
format Article
author Mat Yusoff, Masni
Tan, Chin Ping
Che Man, Yaakob
Miskandar, Mat Sahri
Kanagaratnam, Sivaruby
Nehdi, Imededdine Arbi
spellingShingle Mat Yusoff, Masni
Tan, Chin Ping
Che Man, Yaakob
Miskandar, Mat Sahri
Kanagaratnam, Sivaruby
Nehdi, Imededdine Arbi
Development of a coconut- and palm-based fat blend for a cookie filler.
author_facet Mat Yusoff, Masni
Tan, Chin Ping
Che Man, Yaakob
Miskandar, Mat Sahri
Kanagaratnam, Sivaruby
Nehdi, Imededdine Arbi
author_sort Mat Yusoff, Masni
title Development of a coconut- and palm-based fat blend for a cookie filler.
title_short Development of a coconut- and palm-based fat blend for a cookie filler.
title_full Development of a coconut- and palm-based fat blend for a cookie filler.
title_fullStr Development of a coconut- and palm-based fat blend for a cookie filler.
title_full_unstemmed Development of a coconut- and palm-based fat blend for a cookie filler.
title_sort development of a coconut- and palm-based fat blend for a cookie filler.
publisher Springer-Verlag
publishDate 2013
url http://psasir.upm.edu.my/id/eprint/30440/1/Development%20of%20a%20coconut.pdf
http://psasir.upm.edu.my/id/eprint/30440/
_version_ 1643830059634524160
score 13.211869

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