Physicochemical properties of refined, bleached, deodourised (RBD) palm stearin and RBD palm kernel oil blend / Nadiah Azman
Refined, bleached and deodourised Palm Stearin (RBDPS) and refined, bleached, and deodourised Palm Kernel Oil (RBDPKO) were blended in three different ratios of 70:30, 50:50, and 30:70. The physicochemical properties of the oil before and after blending were analysed. Among the properties that were...
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| Format: | Thesis |
| Language: | English |
| Published: |
2008
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| Online Access: | https://ir.uitm.edu.my/id/eprint/101303/1/101303.pdf |
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| Summary: | Refined, bleached and deodourised Palm Stearin (RBDPS) and refined, bleached, and deodourised Palm Kernel Oil (RBDPKO) were blended in three different ratios of 70:30, 50:50, and 30:70. The physicochemical properties of the oil before and after blending were analysed. Among the properties that were investigated were the dropping point (DP), solid fat content (SFC), polymorphic form, microstructure, triacylglycerol (TAG), fatty acid (FA) composition and iodine value (IV). Blending of these two oils have resulted in alteration of the oil TAGs and FA composition thus lowers the oils dropping point, solid fat content, and iodine value. Blending has also resulted in low density of crystal network and caused P polymorphic form to dominate in the oil blend. Blends with 30% and 50% of PKO could be used for making shortening as they have high DP and SFC. While blend with 70% PKO could be used in making margarine as it has lower SFC and melts below body temperature. |
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