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 proced...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Cientificas
2017
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/60525/ http://psasir.upm.edu.my/id/eprint/60525/1/60525.pdf |
| _version_ | 1848854219508940800 |
|---|---|
| author | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Mat Sahri, Miskandar Van Bockstaele, Filip Dewettinck, Koen Nusantoro, Bangun Prajanto |
| author_facet | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Mat Sahri, Miskandar Van Bockstaele, Filip Dewettinck, Koen Nusantoro, Bangun Prajanto |
| author_sort | Abdul Manaf, Yanty Noorzianna |
| building | UPM Institutional 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 | 2025-11-15T11:06:23Z |
| format | Article |
| id | upm-60525 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:06:23Z |
| publishDate | 2017 |
| publisher | Consejo Superior de Investigaciones Cientificas |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-605252018-06-07T08:33:11Z http://psasir.upm.edu.my/id/eprint/60525/ Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Mat Sahri, Miskandar Van Bockstaele, Filip Dewettinck, Koen Nusantoro, Bangun Prajanto 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. Consejo Superior de Investigaciones Cientificas 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/60525/1/60525.pdf Abdul Manaf, Yanty Noorzianna and Marikkar, Jalaldeen Mohammed Nazrim and Mat Sahri, Miskandar and Van Bockstaele, Filip 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). art. no. e181. ISSN 0017-3495; ESSN: 1988-4214 http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1648 10.3989/gya.0813162 |
| spellingShingle | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Mat Sahri, Miskandar Van Bockstaele, Filip 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 |
| url | http://psasir.upm.edu.my/id/eprint/60525/ http://psasir.upm.edu.my/id/eprint/60525/ http://psasir.upm.edu.my/id/eprint/60525/ http://psasir.upm.edu.my/id/eprint/60525/1/60525.pdf |