Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings
This study was carried out to evaluate the physical and chemical properties of different types of shortenings, formulated by mixing refined, bleached, and deodorized palm oil and palm stearin (PO:PS) in the following ratios: 100:0, 80:20, 60:40, 50:50, 40:60 and 20:80 and 0:100. The properties o...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24067/ http://psasir.upm.edu.my/id/eprint/24067/1/24067.pdf |
| _version_ | 1848844933005312000 |
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| author | Ariffin, Abdul Azis Mohamud, Y. Karim, Roselina Boo, Huey Chern Chin, Nyuk Ling Che Man, Yaakob |
| author_facet | Ariffin, Abdul Azis Mohamud, Y. Karim, Roselina Boo, Huey Chern Chin, Nyuk Ling Che Man, Yaakob |
| author_sort | Ariffin, Abdul Azis |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study was carried out to evaluate the physical and chemical properties of different types of
shortenings, formulated by mixing refined, bleached, and deodorized palm oil and palm stearin (PO:PS) in the
following ratios: 100:0, 80:20, 60:40, 50:50, 40:60 and 20:80 and 0:100. The properties of experimental and
commercial shortenings were investigated using four different analytical techniques, namely high performance
liquid chromatography (HPLC), gas chromatography (GC), differential scanning calorimetry (DSC) and
controlled stress rheometer. In addition, iodine value (IV) analysis was carried out. The results revealed that
the prominent fatty acids in the products were palmitic (44.88-61.91%), oleic (26.24-39.14%) and linoleic
(6.13-11.68%). At the same time, triacyglycerols (TAG), such as OOO, OOP and OOS, were found to decrease,
while PPO increased due to the increase in the palm stearin content of the shortenings. Higher viscosity and
more storage (G′) or loss (G″) modulus properties were noted in the experimental and commercial shortenings
containing higher and lower concentrations of palm stearin and palm oil, respectively. Certain parameters
such as the onset, peak and endset temperatures (ºC) were detected for both the melting and cooling data.
However, increasing the palm stearin concentrations in the samples was shown to have caused increases in the
endset temperature and peak height, and vice versa. Thus, chemical and physical properties of the formulated
shortenings may influence the quality of baked products. |
| first_indexed | 2025-11-15T08:38:47Z |
| format | Article |
| id | upm-24067 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:38:47Z |
| publishDate | 2011 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-240672015-06-01T06:08:55Z http://psasir.upm.edu.my/id/eprint/24067/ Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings Ariffin, Abdul Azis Mohamud, Y. Karim, Roselina Boo, Huey Chern Chin, Nyuk Ling Che Man, Yaakob This study was carried out to evaluate the physical and chemical properties of different types of shortenings, formulated by mixing refined, bleached, and deodorized palm oil and palm stearin (PO:PS) in the following ratios: 100:0, 80:20, 60:40, 50:50, 40:60 and 20:80 and 0:100. The properties of experimental and commercial shortenings were investigated using four different analytical techniques, namely high performance liquid chromatography (HPLC), gas chromatography (GC), differential scanning calorimetry (DSC) and controlled stress rheometer. In addition, iodine value (IV) analysis was carried out. The results revealed that the prominent fatty acids in the products were palmitic (44.88-61.91%), oleic (26.24-39.14%) and linoleic (6.13-11.68%). At the same time, triacyglycerols (TAG), such as OOO, OOP and OOS, were found to decrease, while PPO increased due to the increase in the palm stearin content of the shortenings. Higher viscosity and more storage (G′) or loss (G″) modulus properties were noted in the experimental and commercial shortenings containing higher and lower concentrations of palm stearin and palm oil, respectively. Certain parameters such as the onset, peak and endset temperatures (ºC) were detected for both the melting and cooling data. However, increasing the palm stearin concentrations in the samples was shown to have caused increases in the endset temperature and peak height, and vice versa. Thus, chemical and physical properties of the formulated shortenings may influence the quality of baked products. Faculty of Food Science and Technology, Universiti Putra Malaysia 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24067/1/24067.pdf Ariffin, Abdul Azis and Mohamud, Y. and Karim, Roselina and Boo, Huey Chern and Chin, Nyuk Ling and Che Man, Yaakob (2011) Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings. International Food Research Journal, 18 (1). pp. 189-200. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/volume-18-2011.html English |
| spellingShingle | Ariffin, Abdul Azis Mohamud, Y. Karim, Roselina Boo, Huey Chern Chin, Nyuk Ling Che Man, Yaakob Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings |
| title | Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings |
| title_full | Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings |
| title_fullStr | Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings |
| title_full_unstemmed | Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings |
| title_short | Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings |
| title_sort | rheological, chemical and dsc thermal characteristics of different types of palm oil/palm stearin-based shortenings |
| url | http://psasir.upm.edu.my/id/eprint/24067/ http://psasir.upm.edu.my/id/eprint/24067/ http://psasir.upm.edu.my/id/eprint/24067/1/24067.pdf |