Development of a coconut- and palm-based fat blend for a cookie filler.
Thirteen fat blends intended for cookie filler (CF) production that consist of 20–70 % palm mid-fraction (PMF), 20–70 % virgin coconut oil (VCO), and 0–10 % palm stearin (POs) were developed based on the solid fat contents (SFC) of the fat portions extracted from five commercial CF samples: A, B, C,...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
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Springer-Verlag
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/30440/1/Development%20of%20a%20coconut.pdf |
| _version_ | 1825947707590574080 |
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| author | Mat Yusoff, Masni Tan, Chin Ping Che Man, Yaakob Miskandar, Mat Sahri Kanagaratnam, Sivaruby Nehdi, Imededdine Arbi |
| author_facet | Mat Yusoff, Masni Tan, Chin Ping Che Man, Yaakob Miskandar, Mat Sahri Kanagaratnam, Sivaruby Nehdi, Imededdine Arbi |
| author_sort | Mat Yusoff, Masni |
| collection | UPM |
| description | Thirteen fat blends intended for cookie filler (CF) production that consist of 20–70 % palm mid-fraction (PMF), 20–70 % virgin coconut oil (VCO), and 0–10 % palm stearin (POs) were developed based on the solid fat contents (SFC) of the fat portions extracted from five commercial CF samples: A, B, C, D, and E. A mixture design was applied for fat blend optimization, and the combination that best approached the target SFC values was composed of 70 % PMF, 20 % VCO, and 10 % POs. The optimized coconut- and palm-based fat blend (O-CP) exhibited a steeper SFC profile, with 8.2 % (±0.2) SFC at 25 °C (room temperature) and 0.2 % (±0.2) SFC at 37 °C (body temperature); lower slip melting point of 34.0 °C (±0.0); and a lower iodine value (IV) of 40.25 g/100 g (±1.04). In addition, O-CP contained higher proportions of medium-chain fatty acids (MCFA) and lauric acid (C12:0) of 3.2 % (±0.18) and 9.7 % (±0.43), respectively. In terms of its thermal profile, O-CP showed no significant difference in terms of its crystallization range, 49.7 °C (±2.66) with the exception of sample C, but it exhibited a smaller melting range, 65.8 °C (±1.47), compared to the fat portions of the commercial samples. The ranges represented the span between the onset and offset temperatures of both crystallization and melting profiles as determined by differential scanning calorimetry. |
| first_indexed | 2024-03-06T08:17:34Z |
| format | Article |
| id | upm.eprints-30440 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T08:17:34Z |
| publishDate | 2013 |
| publisher | Springer-Verlag |
| record_format | dspace |
| spelling | upm.eprints-304402015-10-08T00:46:57Z http://psasir.upm.edu.my/id/eprint/30440/ Development of a coconut- and palm-based fat blend for a cookie filler. Mat Yusoff, Masni Tan, Chin Ping Che Man, Yaakob Miskandar, Mat Sahri Kanagaratnam, Sivaruby Nehdi, Imededdine Arbi Thirteen fat blends intended for cookie filler (CF) production that consist of 20–70 % palm mid-fraction (PMF), 20–70 % virgin coconut oil (VCO), and 0–10 % palm stearin (POs) were developed based on the solid fat contents (SFC) of the fat portions extracted from five commercial CF samples: A, B, C, D, and E. A mixture design was applied for fat blend optimization, and the combination that best approached the target SFC values was composed of 70 % PMF, 20 % VCO, and 10 % POs. The optimized coconut- and palm-based fat blend (O-CP) exhibited a steeper SFC profile, with 8.2 % (±0.2) SFC at 25 °C (room temperature) and 0.2 % (±0.2) SFC at 37 °C (body temperature); lower slip melting point of 34.0 °C (±0.0); and a lower iodine value (IV) of 40.25 g/100 g (±1.04). In addition, O-CP contained higher proportions of medium-chain fatty acids (MCFA) and lauric acid (C12:0) of 3.2 % (±0.18) and 9.7 % (±0.43), respectively. In terms of its thermal profile, O-CP showed no significant difference in terms of its crystallization range, 49.7 °C (±2.66) with the exception of sample C, but it exhibited a smaller melting range, 65.8 °C (±1.47), compared to the fat portions of the commercial samples. The ranges represented the span between the onset and offset temperatures of both crystallization and melting profiles as determined by differential scanning calorimetry. Springer-Verlag 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30440/1/Development%20of%20a%20coconut.pdf Mat Yusoff, Masni and Tan, Chin Ping and Che Man, Yaakob and Miskandar, Mat Sahri and Kanagaratnam, Sivaruby and Nehdi, Imededdine Arbi (2013) Development of a coconut- and palm-based fat blend for a cookie filler. Journal of the American Oil Chemists' Society, 90 (1). pp. 91-101. ISSN 0003-021X; ESSN: 1558-9331 10.1007/s11746-012-2140-9 English |
| spellingShingle | Mat Yusoff, Masni Tan, Chin Ping Che Man, Yaakob Miskandar, Mat Sahri Kanagaratnam, Sivaruby Nehdi, Imededdine Arbi Development of a coconut- and palm-based fat blend for a cookie filler. |
| title | Development of a coconut- and palm-based fat blend for a cookie filler. |
| title_full | Development of a coconut- and palm-based fat blend for a cookie filler. |
| title_fullStr | Development of a coconut- and palm-based fat blend for a cookie filler. |
| title_full_unstemmed | Development of a coconut- and palm-based fat blend for a cookie filler. |
| title_short | Development of a coconut- and palm-based fat blend for a cookie filler. |
| title_sort | development of a coconut and palm based fat blend for a cookie filler |
| url | http://psasir.upm.edu.my/id/eprint/30440/1/Development%20of%20a%20coconut.pdf |
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