Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends
Most margarine and bakery fats are produced from hydrogenated oils making the ingestion of large amounts of trans-fatty acids inevitable with consequential health hazards. Taking advantage of its high solid fat content (15%), winged bean oil-based margarine blends (F320 & F322) were prepared...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Academic Press
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/81756/ http://psasir.upm.edu.my/id/eprint/81756/1/Polymorphism%2C%20textural%20and%20crystallization.pdf |
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| author | Makeri, Mohammad Mat Sahri, Miskandar Mohd Ghazali, Hasanah Ahmad, Kharimah Muhammad, Kharidah |
| author_facet | Makeri, Mohammad Mat Sahri, Miskandar Mohd Ghazali, Hasanah Ahmad, Kharimah Muhammad, Kharidah |
| author_sort | Makeri, Mohammad |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Most margarine and bakery fats are produced from hydrogenated oils making the ingestion of
large amounts of trans-fatty acids inevitable with consequential health hazards. Taking
advantage of its high solid fat content (15%), winged bean oil-based margarine blends (F320
& F322) were prepared from wing bean oil (WBO), palm stearin (PS) and palm olein (PO) as
follows (w/w): F320 (48.5%PS:1.5%PO:50%WBO) and F322 (1.5%PS:48.5% PO:
50%WBO). The blends were tested for textural, thermal properties and crystal growth pattern
and polymorphic characteristics. Results showed F320 exhibited harder texture, had crystal
morphology with size ranges of 1.0–1.60 μm (50%), 1.61–2.20 μm (23.38%), 2.21–3.40 μm
(16.50%) and 3.41–5.20 μm (6.18%), evenly distributed resembling βʹ polymorphs, whereas
F322 exhibited soft texture, and polymorphs with protruding needle-like crystals with size
ranges of 1–1.60 μm (48.25%), 1.61–2.20 μm (23.96%), 2.21–3.40 μm (16.84%) and 3.41–
5.20 μm (6.39%), unevenly distributed. Blend F320 thus showed good physicochemical
properties as multi-purpose for use as table and bakery margarine especially in tropical
climates. Both blends showed low atherogenic and thrombogenic indexes and thus low risk of
CHD. This study further offer insight into the potential use of underutilized oilseed crop
resources for making specialty and structured fats for the betterment of human life. |
| first_indexed | 2025-11-15T12:25:07Z |
| format | Article |
| id | upm-81756 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:25:07Z |
| publishDate | 2018 |
| publisher | Academic Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-817562022-12-15T03:00:03Z http://psasir.upm.edu.my/id/eprint/81756/ Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends Makeri, Mohammad Mat Sahri, Miskandar Mohd Ghazali, Hasanah Ahmad, Kharimah Muhammad, Kharidah Most margarine and bakery fats are produced from hydrogenated oils making the ingestion of large amounts of trans-fatty acids inevitable with consequential health hazards. Taking advantage of its high solid fat content (15%), winged bean oil-based margarine blends (F320 & F322) were prepared from wing bean oil (WBO), palm stearin (PS) and palm olein (PO) as follows (w/w): F320 (48.5%PS:1.5%PO:50%WBO) and F322 (1.5%PS:48.5% PO: 50%WBO). The blends were tested for textural, thermal properties and crystal growth pattern and polymorphic characteristics. Results showed F320 exhibited harder texture, had crystal morphology with size ranges of 1.0–1.60 μm (50%), 1.61–2.20 μm (23.38%), 2.21–3.40 μm (16.50%) and 3.41–5.20 μm (6.18%), evenly distributed resembling βʹ polymorphs, whereas F322 exhibited soft texture, and polymorphs with protruding needle-like crystals with size ranges of 1–1.60 μm (48.25%), 1.61–2.20 μm (23.96%), 2.21–3.40 μm (16.84%) and 3.41– 5.20 μm (6.39%), unevenly distributed. Blend F320 thus showed good physicochemical properties as multi-purpose for use as table and bakery margarine especially in tropical climates. Both blends showed low atherogenic and thrombogenic indexes and thus low risk of CHD. This study further offer insight into the potential use of underutilized oilseed crop resources for making specialty and structured fats for the betterment of human life. Academic Press 2018-09-10 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/81756/1/Polymorphism%2C%20textural%20and%20crystallization.pdf Makeri, Mohammad and Mat Sahri, Miskandar and Mohd Ghazali, Hasanah and Ahmad, Kharimah and Muhammad, Kharidah (2018) Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends. LWT - Food Science and Technology, 100. pp. 158-166. ISSN 0023-6438 https://www.sciencedirect.com/science/article/pii/S0023643818307448 10.1016/j.lwt.2018.09.012 |
| spellingShingle | Makeri, Mohammad Mat Sahri, Miskandar Mohd Ghazali, Hasanah Ahmad, Kharimah Muhammad, Kharidah Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends |
| title | Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends |
| title_full | Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends |
| title_fullStr | Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends |
| title_full_unstemmed | Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends |
| title_short | Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends |
| title_sort | polymorphism, textural and crystallization properties of winged bean (psophocarpus tetragonolobus, d.c) oil-based trans-fatty acids free ternary margarine blends |
| url | http://psasir.upm.edu.my/id/eprint/81756/ http://psasir.upm.edu.my/id/eprint/81756/ http://psasir.upm.edu.my/id/eprint/81756/ http://psasir.upm.edu.my/id/eprint/81756/1/Polymorphism%2C%20textural%20and%20crystallization.pdf |