Effect of super olein and sunflower oil on the rheological properties of chocolate syrup

QR Code

Effect of super olein and sunflower oil on the rheological properties of chocolate syrup

This study was carried out to determine the effect of super olein (POo) and sunflower oil (SFO) on the rheological properties of chocolate syrup. The formulation of chocolate syrup was modified from that used in a preliminary study consisting of 49.1% water, 30% sugar, 15% cocoa powder, 5% vegetable...

Full description

Bibliographic Details
Main Authors:	Nazaruddin Ramli, Foo, Shih Ying
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2011
Online Access:	http://journalarticle.ukm.my/2401/ http://journalarticle.ukm.my/2401/1/12_Nazaruddin.pdf

Similar Items

Effect of microwave heating on oxidative degradation of sunflower oil in the presence of palm olein
by: Abbas Ali, M., et al.
Published: (2014)

Production, Properties and Application of Blends of Palm Stearin with Palm Kernel Olein, Sunflower Oil or Anhydrous Milkfat Transesterified by Lipases
by: Lai, Oi Ming
Published: (1998)

Physico-Chemical And Functional Properties Of Syrups Derived From Oil Palm Trunk (Elaeis guineensis) SAPS Compared With Commercial Syrups
by: Sulaiman, Syazana
Published: (2016)

Compositional and thermal characteristics of palm olein-based diacylglycerol in blends with palm super olein
by: Ng, Siou Pei, et al.
Published: (2014)

Differentiation of high-fructose corn syrup adulterated Kelulut honey using physicochemical, rheological, and antibacterial parameters
by: Mohamat, Rinee Najwa, et al.
Published: (2023)

Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)
by: Biswas, Nirupam, et al.
Published: (2017)

Microstructure, rheological properties and stability of oleogels derived from palm olein, palm mid fraction and soybean oil blends
by: Saw, Mei Huey
Published: (2020)

Enzymatic Interesterification of Rambutan Kernel Olein and Stearin for Specialty Fats Production
by: Ramli, Nazaruddin
Published: (2008)

Direct fermentation of sugar cane syrup to ethanol
by: Lee, Shee Yen
Published: (2013)

Fabrication of concentrated palm olein-based diacylglycerol oil–soybean oil blend oil-in-water emulsion: in-depth study of the rheological properties and storage stability
by: Siou, Pei Ng, et al.
Published: (2020)

Bacterial cellulose production from extracted date syrup
by: Lotfiman, Samaneh
Published: (2010)

The effect of holes parameter on the properties of super-fast dried oil palm lumber (OPL)
by: Ramli, Farid
Published: (2019)

Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends.
by: Ibrahim, Nor Hayati, et al.
Published: (2007)

Effect of enzymatic transesterification on the melting points of palm stearin-sunflower oil mixtures
by: Lai, Oi Ming, et al.
Published: (1998)

Physicochemical characterisation of sunflower seed oil bodies ex-vivo
by: Fisk, Ian
Published: (2007)

Material properties of chocolate relevant to texture perception
by: Bramante, F.
Published: (2016)

Effect of glucose syrup solid, sucrose, hydrogenated palm oil and soy-lecithin on sensory acceptability of durian leather
by: Jaswir, Irwandi, et al.
Published: (1998)

Production of Cassava Syrup with Glucoamylase Immobilised to Acid-washed Charcoal
by: Ba'i, Subhi, et al.
Published: (1986)

Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion
by: Hasanah, Nur Nabilah, et al.
Published: (2024)

Structural, flow mechanism and thermal roperties study of oil palm (Elaeis guineensis) trunk syrup.
by: Ariffin, Fazilah
Published: (2016)

Inhibitory effect of chocolate components toward lard detection in chocolate using real time PCR
by: Rosman, Nurul Natasha, et al.
Published: (2016)

Rheological properties of crude oil emulsion
by: Manan, Muhammad Abdul, et al.
Published: (1997)

The effect of cocoa clones on chocolate flavour
by: Abd. Samah, Othman, et al.
Published: (2010)

Utilization of Soy Protein Isolates in the Production of Chocolates and Chocolate Beverage Powders
by: Hussin, Norma
Published: (1997)

Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure
by: Ng, Siou Pei, et al.
Published: (2014)

Detection of animal fat contaminations in sunflower oil by differential scanning calorimetry
by: Marikkar, Mohammed Nazrim, et al.
Published: (2012)

Detection of animal fat contaminations in sunflower oil by differential scanning calorimetry.
by: Mohammed Nazrim Marikkar, Jalaldeen, et al.
Published: (2012)

The lipidome and proteome of oil bodies from Helianthus annuus (common sunflower)
by: Furse, S., et al.
Published: (2013)

Rheology of palm olein emulsions stabilized by non-ionic surfactants as potential carriers for drug delivery
by: Ahmad, Kausar, et al.
Published: (2006)

Frying properties of palm olein, canola oil, sesame oil and their blends
by: Serjouie, Alireza
Published: (2011)

Physicochemical properties of canola oil, olive oil and palm olein blends
by: Mohamad, Roiaini, et al.
Published: (2015)

Effects of frying condition on physicochemical properties of palm olein-olive oil blends.
by: Naghshineh, Mahsa, et al.
Published: (2010)

The effectiveness of rambutan (Nephelium lappaceum L.) extract in stabilization of sunflower oil under accelerated conditions
by: Sia, Winne Chiaw Mei, et al.
Published: (2014)

Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup
by: Asghar, Muhammad Tuseef, et al.
Published: (2020)

Anthocyanins Stability, Antioxidatie Activities, Antidepressant And Cytotoxicity Of Carissa Carandas Syrup: Effects Of Copigmentation Reaction.
by: Yusof, Siti Rafidah
Published: (2006)

The effect of rapid cooling on the fat phase of chocolate
by: Baichoo, Nameeta
Published: (2007)

Distinguishing different animal fat contaminations in sunflower oil by differential scanning calorimetry
by: Marikkar, Jalaldeen Mohammed Nazrim, et al.
Published: (2009)

Comparative study on microencapsulated of natural and waste sunflower oil as self-healing agent
by: BAHAROM, Zulkhibri, et al.
Published: (2020)

Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture
by: Liew, M.Y.B., et al.
Published: (2001)

Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate
by: Chen, Ying, et al.
Published: (2022)