Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6397855 | Food Research International | 2014 | 8 Pages |
Abstract
Palm olein-based diacylglycerol (POL-DAG) was blended with palm super olein (POoo) in various concentrations (10-90%), with increments of 10% (wt/wt) POL-DAG. The physical and chemical characteristics, i.e., iodine value, acylglycerol content, fatty acid composition, melting and crystallization profiles and solid fat content, for POL-DAG, POoo and their binary blends were evaluated. The mid-infrared FTIR was used to determine the absorption bands of the different concentrations of the oil blends. Only slight differences of FAC and IV were observed. POL-DAG:POoo blends showed significant changes (p < 0.05) in DAG content and decreases in TAG content with increasing POL-DAG content. The DSC thermograms showed that the addition of different concentrations of POL-DAG changed the melting and crystallization behavior of the oil blends (POL-DAG:POoo). The crystallization onset point increased (p < 0.05) with an increasing POL-DAG concentration (10-90%). POL-DAG has the same absorption bands as POoo, with the exception of several minor peaks that appeared at (I) 2954 cmâ 1, (II) 1267 cmâ 1, (III) 1199 cmâ 1, (IV) 1222 cmâ 1 and (V) 966 cmâ 1. This study will provide essential information for the palm oil industry to identify the most suitable POL-DAG blends with desirable physicochemical properties for food application purposes.
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Authors
Siou Pei Ng, Oi Ming Lai, Faridah Abas, Hong Kwong Lim, Boon Kee Beh, Tau Chuan Ling, Chin Ping Tan,