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 Científicas
2017-03-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1648 |
| _version_ | 1819297342290919424 |
|---|---|
| author | N. A.M. Yanty J. M.N. Marikkar M. S. Miskandar F. Van Bockstaele K. Dewettinck B. P. Nusantoro |
| author_facet | N. A.M. Yanty J. M.N. Marikkar M. S. Miskandar F. Van Bockstaele K. Dewettinck B. P. Nusantoro |
| author_sort | N. A.M. Yanty |
| collection | DOAJ |
| 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 | 2024-12-24T05:12:29Z |
| format | Article |
| id | doaj.art-c04403036ab24b9f9be30307e7936753 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-24T05:12:29Z |
| publishDate | 2017-03-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-c04403036ab24b9f9be30307e79367532022-12-21T17:13:39ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142017-03-01681e181e18110.3989/gya.08131621614Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural propertiesN. A.M. Yanty0https://orcid.org/0000-0002-3421-5494J. M.N. Marikkar1https://orcid.org/0000-0002-0133-5852M. S. Miskandar2https://orcid.org/0000-0001-5539-5167F. Van Bockstaele3https://orcid.org/0000-0001-6878-249XK. Dewettinck4https://orcid.org/0000-0001-5050-2269B. P. Nusantoro5https://orcid.org/0000-0003-4156-6791Halal Products Research Institute, Universiti Putra MalaysiaInternational Institute for Halal Research & Training, International Islamic University MalMalaysian Palm oil BoardDepartment of Applied Biosciences, Faculty of Bioscience Engineering, Ghent UniversityDepartment of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent UniversityMalaysian Palm oil Board - Department of Food and Agricultural Product Technology, Gadjah Mada UniversityA 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.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1648lard substitutemicrostructurepolymorphic formsshorteningstextural properties |
| spellingShingle | N. A.M. Yanty J. M.N. Marikkar M. S. Miskandar F. Van Bockstaele K. Dewettinck B. P. Nusantoro Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties Grasas y Aceites lard substitute microstructure polymorphic forms shortenings 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 |
| topic | lard substitute microstructure polymorphic forms shortenings textural properties |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1648 |
| work_keys_str_mv | AT namyanty compatibilityofselectedplantbasedshorteningaslardsubstitutemicrostructurepolymorphicformsandtexturalproperties AT jmnmarikkar compatibilityofselectedplantbasedshorteningaslardsubstitutemicrostructurepolymorphicformsandtexturalproperties AT msmiskandar compatibilityofselectedplantbasedshorteningaslardsubstitutemicrostructurepolymorphicformsandtexturalproperties AT fvanbockstaele compatibilityofselectedplantbasedshorteningaslardsubstitutemicrostructurepolymorphicformsandtexturalproperties AT kdewettinck compatibilityofselectedplantbasedshorteningaslardsubstitutemicrostructurepolymorphicformsandtexturalproperties AT bpnusantoro compatibilityofselectedplantbasedshorteningaslardsubstitutemicrostructurepolymorphicformsandtexturalproperties |