THE INFLUENCE OF CHEMICAL INTERESTERIFICATION ON THE PHYSICOCHEMICAL AND MICROSTRUCTURAL PROPERTIES OF PALM STEARIN, PALM KERNEL OIL, RICE BRAN OIL AND THEIR BLENDS

Authors

  • MOHD AKRAM ZUHER Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
  • NORIZZAH ABD RASHID Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
  • ZALIHA OMAR Malaysian Palm Oil Board (MPOB), No 6, Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia
  • NOORLAILA AHMAD Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

Keywords:

Chemical interesterification, mixture design, Design Expert, palm stearin, palm kernel oil, rice bran oil

Abstract

Blends of palm stearin (PS), palm kernel oil (PKO) and rice bran oil (RBO) were formulated using Design Expert 9.0 according to Simplex Lattice Mixture Design. Ten blends with 6 replicates were subjected to chemical interesterication (CIE) and the effects of CIE on the triacylglycerol (TAG) composition, slip melting point (SMP), solid fat content (SFC), polymorphism and microstructure were investigated. Chemical interesterification changed the TAG composition, microstructure and SFC profile of the blends. The polymorphism was not affected except for PKO and its binary blends. Interesterified blends had lower SMP than their respective non-interesterified blends except for PS, RBO and PKO:RBO blends. The optimised PS:PKO:RBO (22:16:62) blend formulated have similar SMP and SFC profile with the commercial soft table margarine.

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Published

25-05-2018

How to Cite

ZUHER, M. A., ABD RASHID, N., OMAR, Z., & AHMAD, N. (2018). THE INFLUENCE OF CHEMICAL INTERESTERIFICATION ON THE PHYSICOCHEMICAL AND MICROSTRUCTURAL PROPERTIES OF PALM STEARIN, PALM KERNEL OIL, RICE BRAN OIL AND THEIR BLENDS. Malaysian Applied Biology, 47(2), 57–69. Retrieved from https://jms.mabjournal.com/index.php/mab/article/view/1947