Open AccessEnhanced natural antioxidant compounds in red palm olein-based shortening developed for sandwich cookie cream
Author(s) -
N.K. Mohamad Shah,
M. Sanny,
N.A. Ab Karim,
K. Kuppan,
M. Mat Yusoff
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(2).118
Subject(s) - palm stearin , palm oil , food science , chemistry , palm , creaming , organic chemistry , emulsion , physics , quantum mechanics
Red palm olein (RPOL) is a premium palm-based product which is underutilized in thelocal market due to the lack of consumers’ awareness of its nutritional benefits. It wasblended with palm oil (PO) and palm stearin (PS) at different ratios 0:50:50, 5:45:50, and10:40:50 of RPO:PO:PS. These fat blends were developed to produce shortenings withimproved antioxidant compounds meant for sandwich cookies cream (SCC). The RPOLexhibited greater liquid-like properties which contributed to softer shortenings yet withsignificant solid fat content at 25°C (33.58-34.71%) and 37°C (10.25-10.84%), besidessimilar in melting point (47.80-47.93°C) with the shortening without RPOL (47.93±0.12°C). As the RPOL increased from 0%, 5%, and 10% (w/w), a significant (p<0.05) increasetook place in the shortenings’ carotene (18.47±0.42 ppm, 50.32±7.94 ppm, 84.75±1.22ppm, respectively) and tocopherol (142.67±2.08 ppm, 140.33±1.53 ppm, 150.33±3.06ppm, respectively) content. Shortening with 5% (w/w) RPOL exhibited a greater ß’polymorphic form than that of 10% (w/w) RPOL which contributed to its better creamingperformance for a sandwich cookie cream.