Grasas y Aceites, Vol 68, No 1 (2017)

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


https://doi.org/10.3989/gya.0813162

N. A.M. Yanty
Halal Products Research Institute, Universiti Putra Malaysia, Malaysia
orcid http://orcid.org/0000-0002-3421-5494

J. M.N. Marikkar
International Institute for Halal Research & Training, International Islamic University Mal, Malaysia
orcid http://orcid.org/0000-0002-0133-5852

M. S. Miskandar
Malaysian Palm oil Board, Malaysia
orcid http://orcid.org/0000-0001-5539-5167

F. Van Bockstaele
Department of Applied Biosciences, Faculty of Bioscience Engineering, Ghent University, Belgium
orcid http://orcid.org/0000-0001-6878-249X

K. Dewettinck
Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Belgium
orcid http://orcid.org/0000-0001-5050-2269

B. P. Nusantoro
Malaysian Palm oil Board - Department of Food and Agricultural Product Technology, Gadjah Mada University, Indonesia
orcid http://orcid.org/0000-0003-4156-6791

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.

Keywords


Lard substitute; Microstructure; Polymorphic forms; Shortenings; Textural properties

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