Citation
M. Mat Yusoff, . and Sanny M., . and N. K. Mohamad Shah, . and N. A. Ab Karim, . and K. Kuppan, . Enhanced natural antioxidant compounds in red palm olein-based shortening developed for sandwich cookie cream. pp. 172-181. ISSN 2550-2166
Abstract
Red palm olein (RPOL) is a premium palm-based product which is underutilized in the local market due to the lack of consumers awareness of its nutritional benefits. It was blended with palm oil (PO) and palm stearin (PS) at different ratios 0:50:50 5:45:50 and 10:40:50 of RPO:PO:PS. These fat blends were developed to produce shortenings with improved antioxidant compounds meant for sandwich cookies cream (SCC). The RPOL exhibited greater liquid-like properties which contributed to softer shortenings yet with significant solid fat content at 25C (33.58-34.71) and 37C (10.25-10.84) besides similar in melting point (47.80-47.93C) with the shortening without RPOL (47.930.12 C). As the RPOL increased from 0 0.05 and 10 (w/w) a significant (p0.05) increase took place in the shortenings carotene (18.470.42 ppm 50.327.94 ppm 84.751.22 ppm respectively) and tocopherol (142.672.08 ppm 140.331.53 ppm 150.333.06 ppm respectively) content. Shortening with 5 (w/w) RPOL exhibited a greater polymorphic form than that of 10 (w/w) RPOL which contributed to its better creaming performance for a sandwich cookie cream.
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Abstract
Red palm olein (RPOL) is a premium palm-based product which is underutilized in the local market due to the lack of consumers awareness of its nutritional benefits. It was blended with palm oil (PO) and palm stearin (PS) at different ratios 0:50:50 5:45:50 and 10:40:50 of RPO:PO:PS. These fat blends were developed to produce shortenings with improved antioxidant compounds meant for sandwich cookies cream (SCC). The RPOL exhibited greater liquid-like properties which contributed to softer shortenings yet with significant solid fat content at 25C (33.58-34.71) and 37C (10.25-10.84) besides similar in melting point (47.80-47.93C) with the shortening without RPOL (47.930.12 C). As the RPOL increased from 0 0.05 and 10 (w/w) a significant (p0.05) increase took place in the shortenings carotene (18.470.42 ppm 50.327.94 ppm 84.751.22 ppm respectively) and tocopherol (142.672.08 ppm 140.331.53 ppm 150.333.06 ppm respectively) content. Shortening with 5 (w/w) RPOL exhibited a greater polymorphic form than that of 10 (w/w) RPOL which contributed to its better creaming performance for a sandwich cookie cream.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Functional foods |
| AGROVOC Term: | Palm oils |
| AGROVOC Term: | Confectionery |
| AGROVOC Term: | Vegetable oils |
| AGROVOC Term: | Vitamins |
| AGROVOC Term: | Lipids |
| AGROVOC Term: | Physicochemical properties |
| AGROVOC Term: | Oxidation |
| AGROVOC Term: | Natural antioxidants |
| AGROVOC Term: | Food products |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/10815 |
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