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

N. A.M. Yanty; J. M.N. Marikkar; M. S. Miskandar; F. Van Bockstaele; K. Dewettinck; B. P. Nusantoro

doi:10.3989/gya.0813162

Authors

N. A.M. Yanty Halal Products Research Institute, Universiti Putra Malaysia https://orcid.org/0000-0002-3421-5494
J. M.N. Marikkar International Institute for Halal Research & Training, International Islamic University Mal https://orcid.org/0000-0002-0133-5852
M. S. Miskandar Malaysian Palm oil Board https://orcid.org/0000-0001-5539-5167
F. Van Bockstaele Department of Applied Biosciences, Faculty of Bioscience Engineering, Ghent University https://orcid.org/0000-0001-6878-249X
K. Dewettinck Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University https://orcid.org/0000-0001-5050-2269
B. P. Nusantoro Malaysian Palm oil Board - Department of Food and Agricultural Product Technology, Gadjah Mada University https://orcid.org/0000-0003-4156-6791

DOI:

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

Keywords:

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

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.

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