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...

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Main Authors:	Yanty, N. A M, Marikkar, Nazrim, Miskandar, Mat Sahri, Bockstaele, F. Van, Dewettinck, Koen, Nusantoro, Bangun Prajanto
Format:	Article
Language:	English English English
Published:	Instituto de la Grasa 2017
Subjects:	TP670 Oils, fats, waxes
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

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spelling	iium-568492018-04-17T02:39:46Z http://irep.iium.edu.my/56849/ Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties Yanty, N. A M Marikkar, Nazrim Miskandar, Mat Sahri Bockstaele, F. Van Dewettinck, Koen Nusantoro, Bangun Prajanto TP670 Oils, fats, waxes 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 Instituto de la Grasa 2017 Article PeerReviewed application/pdf en http://irep.iium.edu.my/56849/1/56849-Compatibility%20of%20selected%20plant-based%20shortening.pdf application/pdf en http://irep.iium.edu.my/56849/2/56849-Compatibility%20of%20selected%20plant-based%20shortening_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/56849/3/56849-Compatibility%20of%20selected%20plant-based%20shortening_WOS.pdf Yanty, N. A M and Marikkar, Nazrim and Miskandar, Mat Sahri and Bockstaele, F. Van 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). e181-1-e181-8. ISSN 0017-3495 E-ISSN 1988-4214 http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1648/2062 10.3989/gya.0813162
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	TP670 Oils, fats, waxes
spellingShingle	TP670 Oils, fats, waxes Yanty, N. A M Marikkar, Nazrim Miskandar, Mat Sahri Bockstaele, F. Van Dewettinck, Koen Nusantoro, Bangun Prajanto Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties
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
format	Article
author	Yanty, N. A M Marikkar, Nazrim Miskandar, Mat Sahri Bockstaele, F. Van Dewettinck, Koen Nusantoro, Bangun Prajanto
author_facet	Yanty, N. A M Marikkar, Nazrim Miskandar, Mat Sahri Bockstaele, F. Van Dewettinck, Koen Nusantoro, Bangun Prajanto
author_sort	Yanty, N. A M
title	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_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_sort	compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties
publisher	Instituto de la Grasa
publishDate	2017
url	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
first_indexed	2023-09-18T21:20:16Z
last_indexed	2023-09-18T21:20:16Z
_version_	1777411834547011584

Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties

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