Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: impacts of different baking temperatures and blending ratios

QR Code

Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: impacts of different baking temperatures and blending ratios

Diacylglycerol (DAG) is commonly known as one of the precursors for 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) formation. Besides, 3-MCPDE and GE are heat-induced contaminants which can be formed in fat-containing baked products during the baking process. This study attem...

Full description

Bibliographic Details
Main Authors:	Abdul Kadir, Nur Shafika, Khor, Yih Phing, Lee, Yi Jane, Lan, Dongming, Qi, Suijian, Wang, Yonghua, Tan, Chin Ping
Format:	Article
Published:	Elsevier 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/101561/

Similar Items

Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake
by: Goh, Kok Ming, et al.
Published: (2019)

A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes
by: Goh, Kok Ming, et al.
Published: (2021)

Analytical method improvement, formation and mitigation of 2-MCPD, 3-MCPD esters and glycidyl ester in palm oil-containing foods during baking process
by: Goh, Kok Ming
Published: (2019)

Melting and crystallisation behaviour of soybean oil in blend with palm oil-based diacylglycerol
by: Ong, C. R. E., et al.
Published: (2019)

Properties of Frying Shortening Prepared from Lipase-Transesterified Palm Stearin and Palm Kernel Olein Blend
by: Tee, Siok Bee
Published: (2001)

Production of cocoa butter substitute via enzymatic interesterification of fully hydrogenated palm kernel oil, coconut oil and fully hydrogenated palm stearin blends
by: Ornla-Ied, Pimwalan, et al.
Published: (2022)

Comparison assessment between SIM and MRM mode in the analysis of 3-MCPD ester, 2-MCPD ester and glycidyl ester
by: Goh, Kok Ming, et al.
Published: (2019)

Physico-chemical properties of palm stearin, soybean oil and their binary blends / Nabilah Abdul Hadi
by: Abdul Hadi, Nabilah
Published: (2013)

An overview of indirect methods for the analysis of MCPD esters and glycidyl esters in fats and oils
by: Muhammad, Halimah, et al.
Published: (2015)

Palm oil shortening effects on baking performance of white bread.
by: Chin, Nyuk Ling, et al.
Published: (2010)

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)

Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
by: Abd Latip, Razam, et al.
Published: (2013)

Mitigation of 3-MCPD esters and glycidyl esters during the physical refining process of palm oil by micro and macro laboratory scale refining
by: Sim, Biow Ing, et al.
Published: (2020)

Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants
by: Goh, Kok Ming, et al.
Published: (2020)

Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening
by: Abd Latip, Razam
Published: (2012)

Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi
by: Mohamad Fauzi, Siti Hazirah
Published: (2014)

Verification and evaluation of monochloropropanediol (MCPD) esters and glycidyl esters in palm oil products of different regions in Malaysia
by: Abd. Razak, Raznim Arni, et al.
Published: (2019)

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

Studies on frying quality of virgin coconut oil and shortening blends
by: Omar, Muhammad Nor, et al.
Published: (2014)

Crystallization kinetics of palm oil in blends with palm-based diacylglycerol
by: Saberi, Amir Hossein, et al.
Published: (2011)

Phase behavior of palm oil in blends with palm-based diacylglycerol
by: Saberi, Amir Hoessein, et al.
Published: (2011)

Verification and evaluation of monochloropropanediol (MCPD) esters and glycidyl esters in palm oil products o different regions in Malaysia
by: Abd Razak, Raznim Arni, et al.
Published: (2019)

The formation of 3-Monochloropropanediol esters and Glycidyl esters during heat-induced processing using an olive-based edible oil
by: Ji, Yingrui, et al.
Published: (2022)

Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage
by: Cheong, Ling Zhi, et al.
Published: (2010)

Changes in 3-MCPD esters, glycidyl esters, bioactive compounds and oxidation indexes during kenaf seed oil refining
by: Tan, Chin Ping, et al.
Published: (2018)

Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat
by: Wong, Yu Hua, et al.
Published: (2017)

Preparation and characterization of Poly(lactic acid)/ Poly(ɛ-caprolactone)/ Glycidyl Methacrylate blends and the effects of electron beam irradiation on the blends
by: Chee, Wei Kit
Published: (2013)

Crystallization Behavior of Palm Oil Blends and Palm Oil-Based Fluid Shortenings
by: Mat Sahri, Miskandar
Published: (2006)

Comparison of lipase-transesterified blend with some commercial solid frying shortenings in Malaysia
by: Chu, B. S., et al.
Published: (2001)

Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying
by: Wong, Yu Hua, et al.
Published: (2019)

Development of pink guava seed oil-palm stearine blend as lard substitute
by: Abd Rahman, Noor Raihana
Published: (2016)

Physico-Chemical Properties of Palm-Based Diacylglycerol Oils in Blend with Palm-Based Oils
by: Saberi, Amir Hossein
Published: (2011)

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

The influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread.
by: Artan, Mohamud Yasin, et al.
Published: (2010)

Oil uptake and deep-frying performance of virgin coconut oil and palm solid shortening blends
by: Omar, Muhammad Nor, et al.
Published: (2012)

Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings
by: Ariffin, Abdul Azis, et al.
Published: (2011)

Changes in stability, phytonutrients, 3-chloropropanol esters and glycidyl esters of peanut oil-based diacylglycerols during heat treatment
by: Lv, Yongsi, et al.
Published: (2024)

Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
by: Abd. Rahman, Noor Raihana, et al.
Published: (2017)

Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
by: Abdul Rahman, Noor Raihana, et al.
Published: (2017)

Comparison of transesterified palm stearin/sunflower oil blends catalyzed by Pseudomonas and Mucor javanicus lipase
by: Lim, L.P., et al.
Published: (2001)