Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
The stearin fraction of palm-based diacylglycerol (PDAGS) was produced from dry fractionation of palm-based diacylglycerol (PDAG). Bakery shortening blends were produced by mixing PDAGS with either palm mid fraction, PMF (PDAGS/PMF), palm olein, POL(PDAGS/POL) or sunflower oil, SFO (PDAGS/SFO) at PD...
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| Format: | Article |
| Language: | English |
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Elsevier
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/28081/ http://psasir.upm.edu.my/id/eprint/28081/1/28081.pdf |
| _version_ | 1848846017045200896 |
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| author | Abd Latip, Razam Lee, Yee Ying Tang, Teck Kim Phuah, Eng Tong Tan, Chin Ping Lai, Oi Ming |
| author_facet | Abd Latip, Razam Lee, Yee Ying Tang, Teck Kim Phuah, Eng Tong Tan, Chin Ping Lai, Oi Ming |
| author_sort | Abd Latip, Razam |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The stearin fraction of palm-based diacylglycerol (PDAGS) was produced from dry fractionation of palm-based diacylglycerol (PDAG). Bakery shortening blends were produced by mixing PDAGS with either palm mid fraction, PMF (PDAGS/PMF), palm olein, POL(PDAGS/POL) or sunflower oil, SFO (PDAGS/SFO) at PDAGS molar fraction of XPDAGS = 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%. The physicochemical results obtained indicated that C16:0 and C18:1 were the dominant fatty acids for PDAGS/PMF and PDAGS/POL, while C18:1 and C18:2 were dominant in the PDAGS/SFO mixtures. SMP and SFC of the PDAGS were reduced with the addition of PMF, POL and SFO. Binary mixtures of PDAGS/PMF had better structural compatibility and full miscibility with each other. PDAGS/PMF and PDAGS/SFO crystallised in β′+β polymorphs in the presence of 0.4–0.5% PDAGS while PDAGS/POL resulted in β polymorphs crystal. The results gave indication that PDAGS: PMF at 50%:50% and 60%:40% (w/w) were the most suitable fat blend to be used as bakery shortening. |
| first_indexed | 2025-11-15T08:56:01Z |
| format | Article |
| id | upm-28081 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:56:01Z |
| publishDate | 2013 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-280812016-04-22T03:02:57Z http://psasir.upm.edu.my/id/eprint/28081/ Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils Abd Latip, Razam Lee, Yee Ying Tang, Teck Kim Phuah, Eng Tong Tan, Chin Ping Lai, Oi Ming The stearin fraction of palm-based diacylglycerol (PDAGS) was produced from dry fractionation of palm-based diacylglycerol (PDAG). Bakery shortening blends were produced by mixing PDAGS with either palm mid fraction, PMF (PDAGS/PMF), palm olein, POL(PDAGS/POL) or sunflower oil, SFO (PDAGS/SFO) at PDAGS molar fraction of XPDAGS = 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%. The physicochemical results obtained indicated that C16:0 and C18:1 were the dominant fatty acids for PDAGS/PMF and PDAGS/POL, while C18:1 and C18:2 were dominant in the PDAGS/SFO mixtures. SMP and SFC of the PDAGS were reduced with the addition of PMF, POL and SFO. Binary mixtures of PDAGS/PMF had better structural compatibility and full miscibility with each other. PDAGS/PMF and PDAGS/SFO crystallised in β′+β polymorphs in the presence of 0.4–0.5% PDAGS while PDAGS/POL resulted in β polymorphs crystal. The results gave indication that PDAGS: PMF at 50%:50% and 60%:40% (w/w) were the most suitable fat blend to be used as bakery shortening. Elsevier 2013-12-15 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/28081/1/28081.pdf Abd Latip, Razam and Lee, Yee Ying and Tang, Teck Kim and Phuah, Eng Tong and Tan, Chin Ping and Lai, Oi Ming (2013) Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils. Food Chemistry, 141 (4). pp. 3938-3946. ISSN 0308-8146; ESSN: 1873-7072 http://www.sciencedirect.com/science/article/pii/S0308814613007206 10.1016/j.foodchem.2013.05.114 |
| spellingShingle | Abd Latip, Razam Lee, Yee Ying Tang, Teck Kim Phuah, Eng Tong Tan, Chin Ping Lai, Oi Ming Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils |
| title | Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils |
| title_full | Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils |
| title_fullStr | Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils |
| title_full_unstemmed | Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils |
| title_short | Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils |
| title_sort | physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils |
| url | http://psasir.upm.edu.my/id/eprint/28081/ http://psasir.upm.edu.my/id/eprint/28081/ http://psasir.upm.edu.my/id/eprint/28081/ http://psasir.upm.edu.my/id/eprint/28081/1/28081.pdf |