Journal of Oil Palm Research Vol. 2 No. 1  1990 June p.  158-166

Blends of palm oil products and anyhydrous milkfat as shortenings

Author(s): NOR AINI Idris*; MAMAT @ SHAFIE Embong+; AMINAH Abdullah+; OH Flingoh C H*; CHE MAIMON Che Ha*

Blends of anhydrous milkfat (AMF) with various palm oil products were prepared and their solid fats contents determined. Some formulations were selected for pilot plant shortening production. These included 1:40% palm stearin (PS) and 60% AMF; 2:80% interesterified palm oil (IEPO) and 20% AMF; and 3:60% hydrogenated palm oil (HPO) and 40% AMF. Consistency of the shortenings upon storage was measured. Performance evaluation carried out included measurements of creaming properties and cake baking tests. In general, the consistency of shortenings 1 and 2 was stable within the first month but became harder during the second month. On the other hand, shortening 3 steadily became firmer during the 2 months’ storage. Creaming performance of the shortenings improved with storage and shortening 2 showed the best performance. Specific volumes of cakes made with shortenings 1, 2 and 3 after 2 weeks of storage were 97% and 102% of the control cake respectively. Among the three shortenings, shortening 3 showed the best baking performance throughout the two-month evaluation period.

Keywords: , , , ,

Author Information
* Palm Oil Research Institute of Malaysia, P O Box 10620, 50720 Kuala Lumpur

+ Jabatan Sains Makanan dan Pemakanan, Fakulti Sains Hayat, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor

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