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

Autores/as

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

Palabras clave:

Formas polimórficas, Manteca, Microestructura, Propiedades texturales, Sustitutos de la manteca

Resumen

Se realizó un estudio para determinar la compatibilidad de tres shortenings vegetales con manteca (LD) en términos de microestructura, formas polimórficas y propiedades texturales. Los shortenings de las mezclas de grasas binarias, ternarias y cuaternarias se prepararon de acuerdo con un procedimiento estándar mezclando la grasa de mee (MF) con estearina de palma (PS) en una relación de 99:1 (p/p); grasa de aguacate (Avo) con PS y manteca de cacao (CB) en la relación 84:7:9 (p/p); aceite de palma (PO) con PS, aceite de soja (SBO) y CB en la relación 38:5:52:5 (p/p), respectivamente. Se evaluó la composición de triacilgliceridos, las formas polimórficas, la morfología cristalina y las propiedades texturales de las grasas. Este estudio encontró que los tres shortenings a base de plantas y LD fueron similares con respecto a su consistencia, dureza y valores de compresión y adhesividad. Sin embargo, se encontró que todas las grasas a base de plantas eran distintas al shortening de LD con respecto a la microestructura.

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