Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties
A study was carried out to determine the compatibility of three plant-based shortening mixtures to lard shortening (LD) in terms of microstructure, polymorphic forms, and textural properties. The shortenings of binary, ternary, and quaternary fat mixtures were prepared according to a standard proc...
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Instituto de la Grasa
2017
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| Online Access: | http://irep.iium.edu.my/56849/ http://irep.iium.edu.my/56849/1/56849-Compatibility%20of%20selected%20plant-based%20shortening.pdf http://irep.iium.edu.my/56849/2/56849-Compatibility%20of%20selected%20plant-based%20shortening_SCOPUS.pdf http://irep.iium.edu.my/56849/3/56849-Compatibility%20of%20selected%20plant-based%20shortening_WOS.pdf |
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| author | Yanty, N. A M Marikkar, Nazrim Miskandar, Mat Sahri Bockstaele, F. Van Dewettinck, Koen Nusantoro, Bangun Prajanto |
| author_facet | Yanty, N. A M Marikkar, Nazrim Miskandar, Mat Sahri Bockstaele, F. Van Dewettinck, Koen Nusantoro, Bangun Prajanto |
| author_sort | Yanty, N. A M |
| building | IIUM Repository |
| collection | Online Access |
| description | A study was carried out to determine the compatibility of three plant-based shortening mixtures
to lard shortening (LD) in terms of microstructure, polymorphic forms, and textural properties. The shortenings
of binary, ternary, and quaternary fat mixtures were prepared according to a standard procedure by blending
mee fat (MF) with palm stearin (PS) in a 99:1 (w/w) ratio; avocado fat (Avo) with PS and cocoa butter (CB) in
a 84:7:9 (w/w) ratio; palm oil (PO) with PS, soybean oil (SBO) and CB in a 38:5:52:5 (w/w) ratio, respectively.
The triacylglycerol composition, polymorphic forms, crystal morphology, and textural properties of the shortening
were evaluated. This study found that all three plant-based shortenings and LD shortening were similar
with respect to their consistency, hardness and compression and adhesiveness values. However, all plant-based
shortening was found to be dissimilar to LD shortening with respect to microstructure |
| first_indexed | 2025-11-14T16:43:17Z |
| format | Article |
| id | iium-56849 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English English English |
| last_indexed | 2025-11-14T16:43:17Z |
| publishDate | 2017 |
| publisher | Instituto de la Grasa |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-568492018-04-17T02:39:46Z http://irep.iium.edu.my/56849/ Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties Yanty, N. A M Marikkar, Nazrim Miskandar, Mat Sahri Bockstaele, F. Van Dewettinck, Koen Nusantoro, Bangun Prajanto TP670 Oils, fats, waxes A study was carried out to determine the compatibility of three plant-based shortening mixtures to lard shortening (LD) in terms of microstructure, polymorphic forms, and textural properties. The shortenings of binary, ternary, and quaternary fat mixtures were prepared according to a standard procedure by blending mee fat (MF) with palm stearin (PS) in a 99:1 (w/w) ratio; avocado fat (Avo) with PS and cocoa butter (CB) in a 84:7:9 (w/w) ratio; palm oil (PO) with PS, soybean oil (SBO) and CB in a 38:5:52:5 (w/w) ratio, respectively. The triacylglycerol composition, polymorphic forms, crystal morphology, and textural properties of the shortening were evaluated. This study found that all three plant-based shortenings and LD shortening were similar with respect to their consistency, hardness and compression and adhesiveness values. However, all plant-based shortening was found to be dissimilar to LD shortening with respect to microstructure Instituto de la Grasa 2017 Article PeerReviewed application/pdf en http://irep.iium.edu.my/56849/1/56849-Compatibility%20of%20selected%20plant-based%20shortening.pdf application/pdf en http://irep.iium.edu.my/56849/2/56849-Compatibility%20of%20selected%20plant-based%20shortening_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/56849/3/56849-Compatibility%20of%20selected%20plant-based%20shortening_WOS.pdf Yanty, N. A M and Marikkar, Nazrim and Miskandar, Mat Sahri and Bockstaele, F. Van and Dewettinck, Koen and Nusantoro, Bangun Prajanto (2017) Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties. Grasas y Aceites, 68 (1). e181-1-e181-8. ISSN 0017-3495 E-ISSN 1988-4214 http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1648/2062 10.3989/gya.0813162 |
| spellingShingle | TP670 Oils, fats, waxes Yanty, N. A M Marikkar, Nazrim Miskandar, Mat Sahri Bockstaele, F. Van Dewettinck, Koen Nusantoro, Bangun Prajanto Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties |
| title | Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties |
| title_full | Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties |
| title_fullStr | Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties |
| title_full_unstemmed | Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties |
| title_short | Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties |
| title_sort | compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties |
| topic | TP670 Oils, fats, waxes |
| url | http://irep.iium.edu.my/56849/ http://irep.iium.edu.my/56849/ http://irep.iium.edu.my/56849/ http://irep.iium.edu.my/56849/1/56849-Compatibility%20of%20selected%20plant-based%20shortening.pdf http://irep.iium.edu.my/56849/2/56849-Compatibility%20of%20selected%20plant-based%20shortening_SCOPUS.pdf http://irep.iium.edu.my/56849/3/56849-Compatibility%20of%20selected%20plant-based%20shortening_WOS.pdf |