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

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

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Abstract

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

Item Type:	Article (Journal)
Additional Information:	7414/56849
Uncontrolled Keywords:	Lard substitute; Microstructure; Polymorphic forms; Shortenings; Textural properties
Subjects:	T Technology > TP Chemical technology > TP670 Oils, fats, waxes
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Dr Mohammed Nazrim Marikkar
Date Deposited:	20 Jun 2017 11:17
Last Modified:	17 Apr 2018 10:39
URI:	http://irep.iium.edu.my/id/eprint/56849

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