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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Main Author:	Azman, Nadiah
Format:	Thesis
Language:	English
Published:	2008
Online Access:	https://ir.uitm.edu.my/id/eprint/101303/1/101303.pdf
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id	my-uitm-ir.101303
record_format	uketd_dc
spelling	my-uitm-ir.1013032024-09-12T04:57:03Z Physicochemical properties of refined, bleached, deodourised (RBD) palm stearin and RBD palm kernel oil blend / Nadiah Azman 2008 Azman, Nadiah 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. 2008 Thesis https://ir.uitm.edu.my/id/eprint/101303/ https://ir.uitm.edu.my/id/eprint/101303/1/101303.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences Abdul Rashid, Norizzah
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Abdul Rashid, Norizzah
description	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.
format	Thesis
qualification_level	Bachelor degree
author	Azman, Nadiah
spellingShingle	Azman, Nadiah Physicochemical properties of refined, bleached, deodourised (RBD) palm stearin and RBD palm kernel oil blend / Nadiah Azman
author_facet	Azman, Nadiah
author_sort	Azman, Nadiah
title	Physicochemical properties of refined, bleached, deodourised (RBD) palm stearin and RBD palm kernel oil blend / Nadiah Azman
title_short	Physicochemical properties of refined, bleached, deodourised (RBD) palm stearin and RBD palm kernel oil blend / Nadiah Azman
title_full	Physicochemical properties of refined, bleached, deodourised (RBD) palm stearin and RBD palm kernel oil blend / Nadiah Azman
title_fullStr	Physicochemical properties of refined, bleached, deodourised (RBD) palm stearin and RBD palm kernel oil blend / Nadiah Azman
title_full_unstemmed	Physicochemical properties of refined, bleached, deodourised (RBD) palm stearin and RBD palm kernel oil blend / Nadiah Azman
title_sort	physicochemical properties of refined, bleached, deodourised (rbd) palm stearin and rbd palm kernel oil blend / nadiah azman
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Sciences
publishDate	2008
url	https://ir.uitm.edu.my/id/eprint/101303/1/101303.pdf
_version_	1811769158067552256

Physicochemical properties of refined, bleached, deodourised (RBD) palm stearin and RBD palm kernel oil blend / Nadiah Azman

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