Optimisation of vitamin E-enriched palm fat oat and xanthan gum in a gluten-based nugget formulation

Noor Lida Habi Mat Dian, . and Farah Ashikin Mohd Burda, . and Wan Rosnani Awg Isa, . and Karimah Ahmad, . and Rafidah Abd Hamid, . and Sivaruby Kanagaratnam, . and Salmi Yati Shamsudin, . and Miskandar Mat Sahri, . Optimisation of vitamin E-enriched palm fat oat and xanthan gum in a gluten-based nugget formulation. pp. 168-180.

The objective of this study was to optimise the incorporation of the vitamin E-enriched palm fat oat and xanthan gum in gluten-based vegetarian nugget formulation. The effects of these ingredients on the texture oil and vitamin E content of the fried nugget formulations were analysed. The formulation was optimised using Response Surface Method (RSM). The vitamin E and oil content in fried nuggets were dependent on the amount of palm fat used in the formulation. Less xanthan gum and more oat and palm fat resulted in higher oil content in the fried nuggets. Palm fat and xanthan gum significantly influenced the texture of the nuggets. The firmness increased as more oat was added. The optimum combination of these ingredients is 6.4 palm fat 6.8 xanthan gum and 10 oat. These findings provide a basis in formulating gluten-based nuggets with vitamin E-enriched palm fat. Other plant proteins such as soyabased protein may be selected in future research.

Full text available from: Official URL: http://jopr.mpob.gov.my/optimisation-of-vitamin-e-...

Abstract

The objective of this study was to optimise the incorporation of the vitamin E-enriched palm fat oat and xanthan gum in gluten-based vegetarian nugget formulation. The effects of these ingredients on the texture oil and vitamin E content of the fried nugget formulations were analysed. The formulation was optimised using Response Surface Method (RSM). The vitamin E and oil content in fried nuggets were dependent on the amount of palm fat used in the formulation. Less xanthan gum and more oat and palm fat resulted in higher oil content in the fried nuggets. Palm fat and xanthan gum significantly influenced the texture of the nuggets. The firmness increased as more oat was added. The optimum combination of these ingredients is 6.4 palm fat 6.8 xanthan gum and 10 oat. These findings provide a basis in formulating gluten-based nuggets with vitamin E-enriched palm fat. Other plant proteins such as soyabased protein may be selected in future research.

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Item Type:	Article
AGROVOC Term:	Vitamin e
AGROVOC Term:	Fats
AGROVOC Term:	Oats
AGROVOC Term:	Gluten
AGROVOC Term:	Meat
AGROVOC Term:	Meat products
AGROVOC Term:	Mixing
AGROVOC Term:	Extraction
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Experimental design
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24346

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