Journal of Food Processing and Preservation

Volume 43, Issue 10 e14101

ORIGINAL ARTICLE

Effect of chemical interesterification on the physicochemical characteristics of bakery shortening produced from palm stearin and Ardeh oil (Sesamum indicum) blends

Mahdis Tourchi Rudsari,

Mahdis Tourchi Rudsari

Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran

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Leila Najafian,

Corresponding Author

Leila Najafian

[email protected]

orcid.org/0000-0001-5540-9944

Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran

Correspondence

Leila Najafian, Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran.

Email: [email protected]

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Seyed Ahmad Shahidi,

Seyed Ahmad Shahidi

orcid.org/0000-0001-5667-2875

Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

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Mahdis Tourchi Rudsari,

Mahdis Tourchi Rudsari

Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran

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Leila Najafian,

Corresponding Author

Leila Najafian

[email protected]

orcid.org/0000-0001-5540-9944

Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran

Correspondence

Leila Najafian, Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran.

Email: [email protected]

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Seyed Ahmad Shahidi,

Seyed Ahmad Shahidi

orcid.org/0000-0001-5667-2875

Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

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First published: 08 July 2019

https://doi.org/10.1111/jfpp.14101

Citations: 12

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Abstract

The purpose of this study was to evaluate the effects of chemical interesterification on the physicochemical properties of bakery shortening produced from a blend of Ardeh oil and palm stearin in different ratios (50:50, 60:40, 75:25, and 90:10). Physicochemical characteristics were investigated on samples. To achieve the suitable slip melting point (SMP) and solid fat content (SFC), special operations (heating, chilling, and stirring) were carried out on bakery shortening. The change in the chemical properties such as peroxide value, iodine value, free fatty acids, and acid value of chemical interesterified and noninteresterified samples was nonsignificant (p > 0.05). The SMP and SFC decreased after interesterification (p > 0.05). The Gompertz function could define SMP (as a function of saturated fatty acid [SFA]) and SFC curve (as a function of (SFA) and temperature) of the interesterified fats with high R² and low mean absolute error.

Practical applications

Ardeh oil is one of the natural products of sesame seeds, without any chemical or nonchemical additives. It is rich in α-tocopherol and very popular in Iran due to the taste and smell. The functional properties of the present study revealed that the interesterified blends of Ardeh oil and palm stearin had the anticipated features to produce trans-free bakery shortening that can be used for all-purpose shortening, liquid bread shortening, and pie crust shortening.

CONFLICT OF INTEREST

The authors have declared no conflicts of interest for this article.

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Effect of chemical interesterification on the physicochemical characteristics of bakery shortening produced from palm stearin and Ardeh oil (Sesamum indicum) blends

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Effect of chemical interesterification on the physicochemical characteristics of bakery shortening produced from palm stearin and Ardeh oil (Sesamum indicum) blends

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Practical applications

CONFLICT OF INTEREST

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