Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage
BACKGROUND: Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to prod...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Society of Chemical Industry
2010
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/17735/1/Physicochemical.pdf |
| _version_ | 1825946068270972928 |
|---|---|
| author | Cheong, Ling Zhi Tan, Chin Ping Long, Kamariah Yusoff, Mohd Suria Affandi Lai, Oi Ming |
| author_facet | Cheong, Ling Zhi Tan, Chin Ping Long, Kamariah Yusoff, Mohd Suria Affandi Lai, Oi Ming |
| author_sort | Cheong, Ling Zhi |
| collection | UPM |
| description | BACKGROUND: Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery shortenings containing significant amounts of palm diacyglycerol (PDG). Physicochemical, textural and viscoelastic properties of the PDG bakery shortenings during 3 months storage were evaluated and compared with those of commercial bakery shortening (CS).
RESULTS: PDG bakery shortenings (DS55, DS64 and DS73) had less significant increments in slip melting point (SMP), solid fat content (SFC) and hardness during storage as compared to CS. Unlike CS, melting behaviour and viscoelastic properties of PDG bakery shortenings remained unchanged during storage. As for polymorphic transformation, CS contained only β crystals after 8 weeks of storage. PDG bakery shortenings managed to retard polymorphic transformation for up to 10 weeks of storage in DS55 and 12 weeks of storage in DS64 and DS73.
CONCLUSION: PDG bakery shortenings had similar if not better storage stability as compared to CS. This is mainly due to the ability of DAG to retard polymorphic transformation from β′ to β crystals. Thus, incorporation of DAG improved physical functionality of bakery shortening. |
| first_indexed | 2024-03-06T07:41:18Z |
| format | Article |
| id | upm.eprints-17735 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:41:18Z |
| publishDate | 2010 |
| publisher | Society of Chemical Industry |
| record_format | dspace |
| spelling | upm.eprints-177352018-01-15T08:49:12Z http://psasir.upm.edu.my/id/eprint/17735/ Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage Cheong, Ling Zhi Tan, Chin Ping Long, Kamariah Yusoff, Mohd Suria Affandi Lai, Oi Ming BACKGROUND: Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery shortenings containing significant amounts of palm diacyglycerol (PDG). Physicochemical, textural and viscoelastic properties of the PDG bakery shortenings during 3 months storage were evaluated and compared with those of commercial bakery shortening (CS). RESULTS: PDG bakery shortenings (DS55, DS64 and DS73) had less significant increments in slip melting point (SMP), solid fat content (SFC) and hardness during storage as compared to CS. Unlike CS, melting behaviour and viscoelastic properties of PDG bakery shortenings remained unchanged during storage. As for polymorphic transformation, CS contained only β crystals after 8 weeks of storage. PDG bakery shortenings managed to retard polymorphic transformation for up to 10 weeks of storage in DS55 and 12 weeks of storage in DS64 and DS73. CONCLUSION: PDG bakery shortenings had similar if not better storage stability as compared to CS. This is mainly due to the ability of DAG to retard polymorphic transformation from β′ to β crystals. Thus, incorporation of DAG improved physical functionality of bakery shortening. Society of Chemical Industry 2010-10 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17735/1/Physicochemical.pdf Cheong, Ling Zhi and Tan, Chin Ping and Long, Kamariah and Yusoff, Mohd Suria Affandi and Lai, Oi Ming (2010) Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage. Journal of the Science of Food and Agriculture, 90 (13). pp. 2310-2317. ISSN 0022-5142; ESSN: 1097-0010 http://onlinelibrary.wiley.com/doi/10.1002/jsfa.4088/abstract 10.1002/jsfa.4088 |
| spellingShingle | Cheong, Ling Zhi Tan, Chin Ping Long, Kamariah Yusoff, Mohd Suria Affandi Lai, Oi Ming Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage |
| title | Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage |
| title_full | Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage |
| title_fullStr | Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage |
| title_full_unstemmed | Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage |
| title_short | Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage |
| title_sort | physicochemical textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage |
| url | http://psasir.upm.edu.my/id/eprint/17735/1/Physicochemical.pdf |
| work_keys_str_mv | AT cheonglingzhi physicochemicaltexturalandviscoelasticpropertiesofpalmdiacylglycerolbakeryshorteningduringstorage AT tanchinping physicochemicaltexturalandviscoelasticpropertiesofpalmdiacylglycerolbakeryshorteningduringstorage AT longkamariah physicochemicaltexturalandviscoelasticpropertiesofpalmdiacylglycerolbakeryshorteningduringstorage AT yusoffmohdsuriaaffandi physicochemicaltexturalandviscoelasticpropertiesofpalmdiacylglycerolbakeryshorteningduringstorage AT laioiming physicochemicaltexturalandviscoelasticpropertiesofpalmdiacylglycerolbakeryshorteningduringstorage |