Optimization of cocoa butter equivalent production from formulated hard palm oil mid-fraction and canola oil blends

The study to find cocoa butter equivalent (CBE) as an alternative to cocoa butter (CB) from available and low cost commercial oils or fats has been increased recently. Current study investigates the blending of hard palm oil mid-fraction (PMF) with canola oil to produce high nutritional CBE using im...

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Main Authors: Mutia, Reiza, Abang Zaidel, Dayang Norulfairuz, Muhamad, Ida Idayu
Format: Conference or Workshop Item
Published: 2015
Subjects:
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author Mutia, Reiza
Abang Zaidel, Dayang Norulfairuz
Muhamad, Ida Idayu
author_facet Mutia, Reiza
Abang Zaidel, Dayang Norulfairuz
Muhamad, Ida Idayu
author_sort Mutia, Reiza
collection ePrints
description The study to find cocoa butter equivalent (CBE) as an alternative to cocoa butter (CB) from available and low cost commercial oils or fats has been increased recently. Current study investigates the blending of hard palm oil mid-fraction (PMF) with canola oil to produce high nutritional CBE using immobilized lipase from Rhizomucor miehei. The experiments were designed using Response Surface Methodology (RSM) to optimize the percentage of saturated-unsaturated-saturated (StUSt) triacylglycerols (TAGs). The experiment was performed at hard PMF concentration of 50 to 90% (w/w), lipozyme load between 5% and 10% (based on the weight of substrate) with a reaction time between 2 to 14 hours. The best reaction conditions to attain this target was 89.35% (w/w) of hard PMF concentration, 2 hours of reaction time, and 5% (based on the weight of substrate) of lipozyme load, resulting CBE which contains 64.44±1.18% of StUSt. The addition of canola oil improved the nutritional value of CBE which was marked by the higher percentage of linoleic acid (omega-6, 4.53±0.06%) and linolenic acid (omega-3, 0.74±0.14%) in CBE than CB (omega-6, 2.68±0.34%). Enzymatic interesterification was not altering fatty acid content in the CBE, especially linoleic acid (omega-6) and linolenic acid (omega-3) which was characterized by no significant difference (p > 0.05) between the fatty acid profile of initial mixture (before interesterification) and CBE (after interesterification).
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spelling utm.eprints-606362017-08-14T07:19:50Z http://eprints.utm.my/60636/ Optimization of cocoa butter equivalent production from formulated hard palm oil mid-fraction and canola oil blends Mutia, Reiza Abang Zaidel, Dayang Norulfairuz Muhamad, Ida Idayu TP Chemical technology The study to find cocoa butter equivalent (CBE) as an alternative to cocoa butter (CB) from available and low cost commercial oils or fats has been increased recently. Current study investigates the blending of hard palm oil mid-fraction (PMF) with canola oil to produce high nutritional CBE using immobilized lipase from Rhizomucor miehei. The experiments were designed using Response Surface Methodology (RSM) to optimize the percentage of saturated-unsaturated-saturated (StUSt) triacylglycerols (TAGs). The experiment was performed at hard PMF concentration of 50 to 90% (w/w), lipozyme load between 5% and 10% (based on the weight of substrate) with a reaction time between 2 to 14 hours. The best reaction conditions to attain this target was 89.35% (w/w) of hard PMF concentration, 2 hours of reaction time, and 5% (based on the weight of substrate) of lipozyme load, resulting CBE which contains 64.44±1.18% of StUSt. The addition of canola oil improved the nutritional value of CBE which was marked by the higher percentage of linoleic acid (omega-6, 4.53±0.06%) and linolenic acid (omega-3, 0.74±0.14%) in CBE than CB (omega-6, 2.68±0.34%). Enzymatic interesterification was not altering fatty acid content in the CBE, especially linoleic acid (omega-6) and linolenic acid (omega-3) which was characterized by no significant difference (p > 0.05) between the fatty acid profile of initial mixture (before interesterification) and CBE (after interesterification). 2015 Conference or Workshop Item PeerReviewed Mutia, Reiza and Abang Zaidel, Dayang Norulfairuz and Muhamad, Ida Idayu (2015) Optimization of cocoa butter equivalent production from formulated hard palm oil mid-fraction and canola oil blends. In: 1st International Conference on Innovation in Science and Technology 2015, 25 April, 2015, Kuala Lumpur, Malaysia. http://dx.doi.org/10.11113/jt.v78.9243
spellingShingle TP Chemical technology
Mutia, Reiza
Abang Zaidel, Dayang Norulfairuz
Muhamad, Ida Idayu
Optimization of cocoa butter equivalent production from formulated hard palm oil mid-fraction and canola oil blends
title Optimization of cocoa butter equivalent production from formulated hard palm oil mid-fraction and canola oil blends
title_full Optimization of cocoa butter equivalent production from formulated hard palm oil mid-fraction and canola oil blends
title_fullStr Optimization of cocoa butter equivalent production from formulated hard palm oil mid-fraction and canola oil blends
title_full_unstemmed Optimization of cocoa butter equivalent production from formulated hard palm oil mid-fraction and canola oil blends
title_short Optimization of cocoa butter equivalent production from formulated hard palm oil mid-fraction and canola oil blends
title_sort optimization of cocoa butter equivalent production from formulated hard palm oil mid fraction and canola oil blends
topic TP Chemical technology
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AT abangzaideldayangnorulfairuz optimizationofcocoabutterequivalentproductionfromformulatedhardpalmoilmidfractionandcanolaoilblends
AT muhamadidaidayu optimizationofcocoabutterequivalentproductionfromformulatedhardpalmoilmidfractionandcanolaoilblends