: Preparation and evaluation of super glycerinated shortening
Abstract: This study was conducted to use sunflower oil (SFO) and cottonseed oil (CSO) in the preparation of plastic shortening through enzymatic acidolysis of oils with SA and preparation of superglycerinated shortening by glycerolysis of the acidolyzed oil and mixing the acidolyzed oil with acidolyzed glycerolyzed oil to benefit from characteristics of each.
Results showed that the maximal incorporation of SA into GF of oil blend (SFO: CSO) occurred with SA: oil 1.5: 1 (mole/mole ratio) in presence of enzyme concentration 800 EU/g FM reached ~ 40 wr>iO after 24 h representing 70% of SA incorporation efficiency, with SMP 42.2°C and with SFC of 16.3 % at 20°C. Results indicated that glycerolysis of the acidolyzed oil blend at 3: 1 (glycerol: FFA) molar ratio in the presence of 1000 EU/g FM for 12 h yielded acidolyzed glycerolyzed product with SMP (>45°C) and SFC (>27% at 20°C) and containing high levels of DG and MG. oxidative stability of the prepared plastic and superglycerinated shortenings using Rancimat method was 9.15 and 7.18 h, respectively.
Crumb softness of bread made with superglycerinated
shortening at zero time and at each storage day (that extended for 5 days) was significantly higher than that of the bread loaves prepared with plastic shortening, which was in turn higher than crumb softness of bread loaves made with commercial shortening with 0\ without improver.
Publication year 2005
Availability location معهد بحوث تكنولوجيا الأغذية
Availability number
Organization Name
Country Egypt
Author(s) from ARC
External authors (outside ARC)
    د. محمد محمد النقيطى كلية الزراعة-جامعة القاهرة
    د. سامى محمد جلال كلية الزراعة- جامعة القاهرة
Agris Categories Human nutrition - General aspects
AGROVOC
TERMS		 Shortening.
Publication Type PhD Thesis
↑