Physico-chemical properties of palm stearin, soybean oil and their binary blends / Nabilah Abdul Hadi

The objective of this study was to determine the changes in physicochemical properties of palm stearin (PS) and soybean oil (SBO) blends at different mixing ratios in order to identify the suitable blend ratio of PS and SBO for certain food applications. Palm stearin was blended with SBO at differen...

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Main Author:	Abdul Hadi, Nabilah
Format:	Thesis
Language:	English
Published:	2013
Subjects:	Plant physiology
Online Access:	http://ir.uitm.edu.my/id/eprint/9650/ http://ir.uitm.edu.my/id/eprint/9650/1/TD_NABILAH%20ABDUL%20HADI%20AS%2013_5%201.pdf

id	uitm-9650
recordtype	eprints
spelling	uitm-96502016-05-26T08:49:45Z http://ir.uitm.edu.my/id/eprint/9650/ Physico-chemical properties of palm stearin, soybean oil and their binary blends / Nabilah Abdul Hadi Abdul Hadi, Nabilah Plant physiology The objective of this study was to determine the changes in physicochemical properties of palm stearin (PS) and soybean oil (SBO) blends at different mixing ratios in order to identify the suitable blend ratio of PS and SBO for certain food applications. Palm stearin was blended with SBO at different ratios of 70:30, 50:50 and 30:70 PS:SBO. The physicochemical properties of PS, SBO and PS:SBO binary blends were determined based on the major fatty acid composition, triacylglycerol profile, iodine value (IV), solid fat content (SFC), slip melting point (SMP) and hardness index (HI). Results indicated that the addition of SBO into PS caused the changes amount in fatty acid composition (FAC) of PS which cause decreased in the palmitic acid but increased in the linoleic acid. These results was supported with triacylglycerols (TAG) profile where the major TAG for PS which was 2-oleo-dipalmitin (POP) was decreased upon dilution with SBO, and increased the triunsaturated acid namely trilinolein (LLL). Blending PS and SBO resulted the IV increased significantly (p<0.05) with the increasing amount SBO thus decreased the SFC, SMP, and HI for all of the blends. Based on SFC, the blend 50:50 PS:SBO have a product stability and resistance to oiling out, with good melting point below body temperature which might be suitable for product such as margarine that must be melted in the mouth with minimum waxiness in order to have a good oral-melt 2013 Thesis NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/9650/1/TD_NABILAH%20ABDUL%20HADI%20AS%2013_5%201.pdf Abdul Hadi, Nabilah (2013) Physico-chemical properties of palm stearin, soybean oil and their binary blends / Nabilah Abdul Hadi. Degree thesis, Universiti Teknologi MARA.
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Plant physiology
spellingShingle	Plant physiology Abdul Hadi, Nabilah Physico-chemical properties of palm stearin, soybean oil and their binary blends / Nabilah Abdul Hadi
description	The objective of this study was to determine the changes in physicochemical properties of palm stearin (PS) and soybean oil (SBO) blends at different mixing ratios in order to identify the suitable blend ratio of PS and SBO for certain food applications. Palm stearin was blended with SBO at different ratios of 70:30, 50:50 and 30:70 PS:SBO. The physicochemical properties of PS, SBO and PS:SBO binary blends were determined based on the major fatty acid composition, triacylglycerol profile, iodine value (IV), solid fat content (SFC), slip melting point (SMP) and hardness index (HI). Results indicated that the addition of SBO into PS caused the changes amount in fatty acid composition (FAC) of PS which cause decreased in the palmitic acid but increased in the linoleic acid. These results was supported with triacylglycerols (TAG) profile where the major TAG for PS which was 2-oleo-dipalmitin (POP) was decreased upon dilution with SBO, and increased the triunsaturated acid namely trilinolein (LLL). Blending PS and SBO resulted the IV increased significantly (p<0.05) with the increasing amount SBO thus decreased the SFC, SMP, and HI for all of the blends. Based on SFC, the blend 50:50 PS:SBO have a product stability and resistance to oiling out, with good melting point below body temperature which might be suitable for product such as margarine that must be melted in the mouth with minimum waxiness in order to have a good oral-melt
format	Thesis
author	Abdul Hadi, Nabilah
author_facet	Abdul Hadi, Nabilah
author_sort	Abdul Hadi, Nabilah
title	Physico-chemical properties of palm stearin, soybean oil and their binary blends / Nabilah Abdul Hadi
title_short	Physico-chemical properties of palm stearin, soybean oil and their binary blends / Nabilah Abdul Hadi
title_full	Physico-chemical properties of palm stearin, soybean oil and their binary blends / Nabilah Abdul Hadi
title_fullStr	Physico-chemical properties of palm stearin, soybean oil and their binary blends / Nabilah Abdul Hadi
title_full_unstemmed	Physico-chemical properties of palm stearin, soybean oil and their binary blends / Nabilah Abdul Hadi
title_sort	physico-chemical properties of palm stearin, soybean oil and their binary blends / nabilah abdul hadi
publishDate	2013
url	http://ir.uitm.edu.my/id/eprint/9650/ http://ir.uitm.edu.my/id/eprint/9650/1/TD_NABILAH%20ABDUL%20HADI%20AS%2013_5%201.pdf
first_indexed	2023-09-18T22:47:44Z
last_indexed	2023-09-18T22:47:44Z
_version_	1777417337772703744

Physico-chemical properties of palm stearin, soybean oil and their binary blends / Nabilah Abdul Hadi

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