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 proc...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English English English |
| Published: |
Instituto de la Grasa
2017
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/56849/ http://irep.iium.edu.my/56849/ http://irep.iium.edu.my/56849/ http://irep.iium.edu.my/56849/1/56849-Compatibility%20of%20selected%20plant-based%20shortening.pdf http://irep.iium.edu.my/56849/2/56849-Compatibility%20of%20selected%20plant-based%20shortening_SCOPUS.pdf http://irep.iium.edu.my/56849/3/56849-Compatibility%20of%20selected%20plant-based%20shortening_WOS.pdf |
| Summary: | 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 |
|---|