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

Abstract

SUMMARY: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. KEYWORDS: Lard substitute; Microstructure; Polymorphic forms; Shortenings; Textural properties RESUMEN:Compatibilidad de grasas vegetales formuladas como sustitutas de la manteca: microestructura, formas polimórficas y propiedades texturales. 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.

Balancing functional and health benefits of food products formulated with palm oil as oil sources

“…When roughly 10% PO shortening is added during bread baking, data show that it enhances bread volume and oven spring to an optimal level of 4% ( Chin et al., 2010 ). Yanty et al. (2017) also discovered that shortening prepared from a blend of PO, soybean oil, and lipids had similar consistency, hardness, compression, and adhesiveness as lard shortening.…”

Forensic Feed Strategy: Incorporation of Multivariate and Instrumental Analyses for Authentication of Fish Feed Sources

“…The confirmed peaks were reported as peak area percentages. The TAG analysis was performed in triplicates (Yanty et al, 2017).…”

“…Additionally, these methods are costly for maintenance in testing laboratories (Abbas et al, 2018). Due to these disadvantages, affordable analytical methods using high-performance liquid chromatography refractive index detector (HPLC-RI) and differential scanning calorimeter (DSC) (Naquiah et al, 2017) have successfully identified lard adulteration by analysing the triacylglycerols (TAGs) and thermal properties (TPs) of the samples (Azir et al, 2017;Noorzyanna et al, 2017;Yanty et al, 2017).…”

Feed forensic strategy: Incorporating multivariate data analysis with high-performance liquid chromatography refractive index detector and differential scanning calorimeter for authentication of fish feed sources

“…Additionally, these methods are costly for maintenance in testing laboratories (Abbas et al, 2018). Due to these disadvantages, affordable analytical methods using highperformance liquid chromatography refractive index detector (HPLC-RI) and differential scanning calorimeter (DSC) (Naquiah et al, 2017) have successfully identi ed lard adulteration by analysing the triacylglycerols (TAGs) and thermal properties (TPs) of the samples (Azir et al, 2017;Noorzyanna et al, 2017;Yanty et al, 2017). Nonetheless, these identi cation methods were inadequate for authentication purposes since the lard adulteration was identi ed using sample pro ling only.…”