Physico-chemical properties and quality of palm-based vegetable ghee

Samples of trans-free vegetable ghee were made using palm oil/palm stearin/palm olein (PO/POs/POo) blends (set A) and using palm oil/palm stearin/palm kernel olein (PO/POs/PKOo) blends (set B). Palm stearin of iodine value (IV) 30 was used in this study. The products were evaluated for their physica...

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Main Authors:	I. Nor Aini, H. Hanirah, C.H. Maimon, S. Zawiah, Y.B. Che Man
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2010
Online Access:	http://journalarticle.ukm.my/7407/ http://journalarticle.ukm.my/7407/ http://journalarticle.ukm.my/7407/1/01_Md_Yeaminhossain.pdf

id	ukm-7407
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spelling	ukm-74072016-12-14T06:43:59Z http://journalarticle.ukm.my/7407/ Physico-chemical properties and quality of palm-based vegetable ghee I. Nor Aini, H. Hanirah, C.H. Maimon, S. Zawiah, Y.B. Che Man, Samples of trans-free vegetable ghee were made using palm oil/palm stearin/palm olein (PO/POs/POo) blends (set A) and using palm oil/palm stearin/palm kernel olein (PO/POs/PKOo) blends (set B). Palm stearin of iodine value (IV) 30 was used in this study. The products were evaluated for their physical and chemical properties. Changes in quality during storage were monitored during a period of 16 weeks. Most of the vegetable ghee were granular (grainy) and had a shiny appearance. Chemical analyses indicated that vegetable ghee consisting of PO/POs/POo had higher IV (47.7-52.4) than the PO/POs/PKOo vegetable ghee due to their higher content of unsaturated fatty acids, 46.0-50.0% compared to 36.6-45.0% in Set B. Decreasing the amount of palm oil while increasing palm stearin in the formulations resulted in higher slip melting point (SMP) and higher yield values. Eutectic interaction was noted in PO/POs/PKOo blends. The crystals in samples PO/POs/POo (set A) were predominant in the §’ polymorphic form. One formulation in set B (B4) exhibited § crystallinity. Free fatty acids (FFA) were lowest in samples PO/POs/POo 80:5:15 (A4) and PO/POs:/PKOo 80:5:15 (B4) throughout storage. There was no clear trend on anisidine value (AV) while IV remained almost constant. Selected vegetable ghee, A4 wasused to shallow fry roti canai and for cooking nasi minyak. Sensory evaluation on these two products revealed that there was no significant difference (P < 0.05) in texture, taste and overall quality between samples A4 and B4. Universiti Kebangsaan Malaysia 2010-10 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/7407/1/01_Md_Yeaminhossain.pdf I. Nor Aini, and H. Hanirah, and C.H. Maimon, and S. Zawiah, and Y.B. Che Man, (2010) Physico-chemical properties and quality of palm-based vegetable ghee. Sains Malaysiana, 39 (5). pp. 791-794. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol39num5_2010/contentsVol39num5_2010.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Samples of trans-free vegetable ghee were made using palm oil/palm stearin/palm olein (PO/POs/POo) blends (set A) and using palm oil/palm stearin/palm kernel olein (PO/POs/PKOo) blends (set B). Palm stearin of iodine value (IV) 30 was used in this study. The products were evaluated for their physical and chemical properties. Changes in quality during storage were monitored during a period of 16 weeks. Most of the vegetable ghee were granular (grainy) and had a shiny appearance. Chemical analyses indicated that vegetable ghee consisting of PO/POs/POo had higher IV (47.7-52.4) than the PO/POs/PKOo vegetable ghee due to their higher content of unsaturated fatty acids, 46.0-50.0% compared to 36.6-45.0% in Set B. Decreasing the amount of palm oil while increasing palm stearin in the formulations resulted in higher slip melting point (SMP) and higher yield values. Eutectic interaction was noted in PO/POs/PKOo blends. The crystals in samples PO/POs/POo (set A) were predominant in the §’ polymorphic form. One formulation in set B (B4) exhibited § crystallinity. Free fatty acids (FFA) were lowest in samples PO/POs/POo 80:5:15 (A4) and PO/POs:/PKOo 80:5:15 (B4) throughout storage. There was no clear trend on anisidine value (AV) while IV remained almost constant. Selected vegetable ghee, A4 wasused to shallow fry roti canai and for cooking nasi minyak. Sensory evaluation on these two products revealed that there was no significant difference (P < 0.05) in texture, taste and overall quality between samples A4 and B4.
format	Article
author	I. Nor Aini, H. Hanirah, C.H. Maimon, S. Zawiah, Y.B. Che Man,
spellingShingle	I. Nor Aini, H. Hanirah, C.H. Maimon, S. Zawiah, Y.B. Che Man, Physico-chemical properties and quality of palm-based vegetable ghee
author_facet	I. Nor Aini, H. Hanirah, C.H. Maimon, S. Zawiah, Y.B. Che Man,
author_sort	I. Nor Aini,
title	Physico-chemical properties and quality of palm-based vegetable ghee
title_short	Physico-chemical properties and quality of palm-based vegetable ghee
title_full	Physico-chemical properties and quality of palm-based vegetable ghee
title_fullStr	Physico-chemical properties and quality of palm-based vegetable ghee
title_full_unstemmed	Physico-chemical properties and quality of palm-based vegetable ghee
title_sort	physico-chemical properties and quality of palm-based vegetable ghee
publisher	Universiti Kebangsaan Malaysia
publishDate	2010
url	http://journalarticle.ukm.my/7407/ http://journalarticle.ukm.my/7407/ http://journalarticle.ukm.my/7407/1/01_Md_Yeaminhossain.pdf
first_indexed	2023-09-18T19:49:36Z
last_indexed	2023-09-18T19:49:36Z
_version_	1777406130913280000

Physico-chemical properties and quality of palm-based vegetable ghee

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