The aim of this research was to evaluate the performance of palm-based fluid shortening on the quality of biscuits in comparison to the control biscuits produced with solid shortening and refined, bleached and deodourised (RBD) palm olein. Solid shortening had the highest content of saturated fatty acids mainly palmitic acid while RBD palm olein contains the highest amount of dominant unsaturated fatty acid which is oleic acid. The fatty acid composition showed an absence of trisaturated fatty acid in RBD palm olein. The hardness of the dough, biscuit dimensions and physical properties were evaluated. The dough of the biscuit containing solid shortening was the stiffest and highest in weight as compared to the dough of the biscuit containing fluid shortening and RBD palm olein. The values for diameter, length, thickness and spread ratio varied significantly (P≤0.05). The study has demonstrated that the weight, thickness, spread ratio, moisture content and hardness of biscuits containing fluid shortening were insignificantly different (P>0.05) with the biscuits containing solid shortening. Biscuits containing solid shortening had the highest lightness value (L*). Thus, the results indicated that the performance of the fluid shortening in biscuits is comparable with solid shortening.

Trans free vanaspati (vegetable ghee) formulated using a blend of refined, bleached and deodourised (RBD) palm stearin with iodine value of 30 (POs IV30) and palm olein with iodine value of 58 (POo IV58) in 40:60 w/w ratio was produced. The effect of mixing procedure on the crystallisation of the blend was investigated.VC-1 treatment which involved mixing of POs IV30 at 24ºC into POo IV58 at 65ºC and mixing the blend to a complete melt at room temperature followed by tempering at 25ºC produced a granulated vanaspati with spherical or granular shape crystals. VC-2 treatment which involved the mixing of POs IV30 at 55ºC into POo IV58 at 24ºC and mixing the blend to a complete melt at room temperature followed by tempering at 25ºC produced small crystals which is suitable for the production of smooth textured vanaspati. Vanaspati produced using VC-3 treatment which involved the mixing of POs IV30 at 24ºC into POo IV58 at 65ºC but was not mixed to a complete melt, followed by tempering at 25ºC produced small crystals and loosely packed structure which led to the formation of a slightly grainy textured vanaspati. Thus, a consistent and homogenous grainy textured vanaspati could be produced under controlled conditions using treatment VC-1 and this will be able to resolve the problem of inconsistency of texture in 100% palm-based grainy vanaspati.Grainy vanaspati is preferred by consumers in India and Pakistan where the demand of vanaspati is very high.

The objective of this study was to determine the effects of low-temperature storage with and without vacuum packaging and osmotic treatments on palm heart (Elaies guineensis). Palm heart samples were packed with and without vacuum and were kept at 5 and 10C. Another group of samples were treated with solutions of sugar, salt and sugar-salt mixture (20%, w/w), potassium sorbate, sodium benzoate and potassium sorbate-sodium benzoate mixture (100 mg/kg each) prior to storage at 5C. Vacuum packaging significantly prolonged the shelf life but temperatures of 5 and 10C did not have significant effect on color and texture. Vacuum packed samples stored at 5C showed minimum changes in color and texture, exceeding 22 days of storage. All osmotic treatments have significant effect on the color development. The whiteness index reduced gradually as storage period progressed. Sugar and salt solutions were better than preservatives in preserving the color and texture of palm heart samples. PRACTICAL APPLICATIONSPreservation of fresh palm hearts (Elaies guineensis) can be achieved by vacuum packaging and osmotic treatment using sugar, salt and sugar-salt mixture. These preservation methods are simple and practical, making them feasible for commercial purposes. Segregation or sorting of palm hearts (E. guineensis) is necessary to achieve homogeneity and consistency in the product shelf life.