@article{10.11648/j.wjfst.20220602.12,
  author = {Suduwa Devage Chamika Sewwandi and Palitha Chandrapema Arampath},
  title = {Preparation of Trans Fat Free Bakery Margarine with Rice Bran Oil and Palm Stearin},
  journal = {World Journal of Food Science and Technology},
  volume = {6},
  number = {2},
  pages = {31-38},
  doi = {10.11648/j.wjfst.20220602.12},
  url = {https://doi.org/10.11648/j.wjfst.20220602.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20220602.12},
  abstract = {The most common modification technique used to improve the antioxidant capacity and plasticity of oils is partial hydrogenation. However, during this method formation of trans fatty acids (TFA) is the significant drawback that causes harmful effects on human health. An alternative method for partial hydrogenation is chemical interesterification (CIE) which used in the production of commercial fat based products. Palm stearin (PS) represents the higher melting fraction of palm oil with a higher percentage of saturated fatty acids. Rice bran oil (RBO) is healthy, low melting oil composed of unsaturated fatty acids. The objective was to produce potential trans-fat free bakery margarine using CIE of RBO and PS. Oil blends of RBO and PS were chemically interesterified using sodium methoxide catalyst. The subsequent analysis were conducted to determine iodine value, peroxide value, free fatty acid content (FFA) and slip melting point (SMP) before and after the interesterification reactions. The bakery margarine was prepared using interesterificaton, physical blends and SMP was compared. Results were statistically analyzed with an independent sample using T-test to compare the means and Post hoc Tukey’s test to compare the differences. The results shows that all interesterified blends had lower SMP value compared to the non-interesterified blends (NIE) due to wide-ranging redistribution of fatty acids among the triacylglycerol’s. The SMP of the 40:60 and 50:50 interesterified blends was remained constant (p<0.05). The iodine values of all interesterified blends of PS to RBO (40:60, 50:50, 60:40 and 70:30) were not significantly different (p<0.05). Chemically interesterified oil blends have lower peroxide values. Peroxide values of blends (50:50), (60:40) and (70:30) were not detected after the interesterification. CIE significantly increases the FFA value of binary blends (p<0.05). There was no significant difference between the 40:60 interesterified mixture for FFA. Resulted interesterified fat especially 50:50 and 60:40 binary blends have the potential to use in manufacturing fat spread and margarine. NIE oil blends were shown oil separation during the storage.},
 year = {2022}
}

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TY  - JOUR
T1  - Preparation of Trans Fat Free Bakery Margarine with Rice Bran Oil and Palm Stearin
AU  - Suduwa Devage Chamika Sewwandi
AU  - Palitha Chandrapema Arampath
Y1  - 2022/05/24
PY  - 2022
N1  - https://doi.org/10.11648/j.wjfst.20220602.12
DO  - 10.11648/j.wjfst.20220602.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 31
EP  - 38
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20220602.12
AB  - The most common modification technique used to improve the antioxidant capacity and plasticity of oils is partial hydrogenation. However, during this method formation of trans fatty acids (TFA) is the significant drawback that causes harmful effects on human health. An alternative method for partial hydrogenation is chemical interesterification (CIE) which used in the production of commercial fat based products. Palm stearin (PS) represents the higher melting fraction of palm oil with a higher percentage of saturated fatty acids. Rice bran oil (RBO) is healthy, low melting oil composed of unsaturated fatty acids. The objective was to produce potential trans-fat free bakery margarine using CIE of RBO and PS. Oil blends of RBO and PS were chemically interesterified using sodium methoxide catalyst. The subsequent analysis were conducted to determine iodine value, peroxide value, free fatty acid content (FFA) and slip melting point (SMP) before and after the interesterification reactions. The bakery margarine was prepared using interesterificaton, physical blends and SMP was compared. Results were statistically analyzed with an independent sample using T-test to compare the means and Post hoc Tukey’s test to compare the differences. The results shows that all interesterified blends had lower SMP value compared to the non-interesterified blends (NIE) due to wide-ranging redistribution of fatty acids among the triacylglycerol’s. The SMP of the 40:60 and 50:50 interesterified blends was remained constant (p<0.05). The iodine values of all interesterified blends of PS to RBO (40:60, 50:50, 60:40 and 70:30) were not significantly different (p<0.05). Chemically interesterified oil blends have lower peroxide values. Peroxide values of blends (50:50), (60:40) and (70:30) were not detected after the interesterification. CIE significantly increases the FFA value of binary blends (p<0.05). There was no significant difference between the 40:60 interesterified mixture for FFA. Resulted interesterified fat especially 50:50 and 60:40 binary blends have the potential to use in manufacturing fat spread and margarine. NIE oil blends were shown oil separation during the storage.
VL  - 6
IS  - 2
ER  - 

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