Journal of the American Oil Chemists' Society

, Volume 86, Issue 8, pp 723–731

Physicochemical, Textural and Viscoelastic Properties of Palm Diacylglycerol Bakery Margarine During Storage

  • Ling-Zhi Cheong
  • Chin-Ping Tan
  • Kamariah Long
  • Mohd. Suria Affandi Yusoff
  • Oi-Ming Lai
Original Paper

DOI: 10.1007/s11746-009-1413-4

Cite this article as:
Cheong, L., Tan, C., Long, K. et al. J Am Oil Chem Soc (2009) 86: 723. doi:10.1007/s11746-009-1413-4

Abstract

Physicochemical, textural and viscoelastic properties of palm diacylglycerol (PDG) bakery margarines (DOS720, DOS721 and DOS711) and commercial margarine (CM) throughout a 3-month storage period were evaluated and compared. All the margarines had significant (P < 0.05) increments in slip melting point (SMP), solid fat content (SFC) and hardness during storage with CM having the highest overall increment followed by margarines DOS711, DOS 721 and DOS720. The smaller increments are mainly due to the ability of PDG to delay polymorphic transformation from β′ to β form. In terms of viscoelastic properties, all margarines had a higher degree of firmness which may probably be due to rearrangement of the fat crystals into a three-dimensional scaffolding network upon storage. In terms of melting behavior, storage has no effects on all margarines with the exception of margarine DOS711. The melting behavior of margarine DOS711 displayed a probability of oil exudation during storage. As for polymorphic transformation, CM had the earliest polymorphic transformation with only β crystals after 8 weeks of storage. PDG bakery margarines managed to retard the transformation to more than 10 weeks of storage for DOS711 and 12 weeks of storage for DOS720 and DOS721.

Keywords

Palm diacylglycerolPalm oleinPalm stearinMargarinePhysicochemical propertiesTextural propertiesViscoelastic propertiesStorage propertiesPolymorphism

Copyright information

© AOCS 2009

Authors and Affiliations

  • Ling-Zhi Cheong
    • 1
  • Chin-Ping Tan
    • 3
  • Kamariah Long
    • 4
  • Mohd. Suria Affandi Yusoff
    • 5
  • Oi-Ming Lai
    • 1
    • 2
  1. 1.Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular SciencesUniversiti Putra Malaysia, UPMSerdangMalaysia
  2. 2.Institute of BioscienceUniversiti Putra Malaysia, UPMSerdangMalaysia
  3. 3.Department of Food Technology, Faculty of Food Science and TechnologyUniversiti Putra Malaysia, UPMSerdangMalaysia
  4. 4.Malaysian Agricultural Research & Development Institute (MARDI)Kuala LumpurMalaysia
  5. 5.Sime Darby Research Sdn. BhdBantingMalaysia