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

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

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.

EDIBLE fats & oils; FAT substitutes; MICROSTRUCTURE; POLYMORPHIC transformations; STEARIN

Grasas y Aceites, 2017, Vol 68, Issue 1, p1

0017-3495

Academic Journal

10.3989/gya.0813162