Food Engineering Research

Current Issue

By Issue

By Author

By Subject

Author Index

Keyword Index

About Journal

Aims and Scope

Publication Ethics

Indexing and Abstracting

FAQ

Peer Review Process

Journal Metrics

News

The Study of the Possibility of the Application of Palm Oil Fractions Obtained at Different Temperatures to Increase Thermal Stability in Filling Chocolate Cake

Document Type : Research Paper

Abstract

Physical instability and cohesion of fat-based filling in baking products have long been one of the major problems in the food industry. Since the continuous phase of these fillings is fat, the desired thermal stability can be achieved by selecting the appropriate oil. Palm oil and its products are oxidation resistant and stable for a long time at high temperatures. In this study, in order to achieve heat stable oil in the formulation of cake filling, palm oil was fractionated at two temperature levels of 5°C and 17°C, by solvent method and using pure acetone, and physical chemistry tests including determination of combination of fatty acids, solid fat content, thermal behavior analysis, melting point, saponification index, iodine index, peroxide number, acid number were performed. Palm olein oil of 17°C was used in the filling formulation and the effects of cooking temperature and storage time on the sensory, physical and rheological properties of the filling (hardness, cohesion, adhesion, gummy state) were evaluated. By reducing the fractionation temperature, in stearin fractions, the percentage of unsaturated fatty acids decreased and the percentage of saturated fatty acids increased. The palm-olein fraction of 17°C was suitable for using in formulation of filling due to fast melting profiles and relatively high solids content in 20°C, and uses in formulation of filling have affected all texture factors. Temperature and time alone did not make difference (P> 0.05) in the rheological, physical and sensory characteristics of the filling, but at the same time caused a difference (P ≤ 0.05) in the factors mentioned. The palm olein fraction of 17 °C in the formulation produced a thermal stability in the cake.
 

Keywords

Main Subjects

References
Agudelo, A., Varela, P., Sanz, T. and Fiszman, S. 2014. Formulating fruit fillings. Freezing and baking stability of a tapioca starch-pectin mixture model. Food Hydrocolloids. 40, 203-213.
AOAC. 1999. Official Methods of Analysis, 16th Edition. Association of Official Analytical Chemists. Washington.
AOCS. 1997. Official and Tentative Methods for the American Oil Chemists’ Society, 7th Edition. American Oil Chemists’ Society, Champaign, 456.
AOCS. 2009. Official Methods and Recommended Practices of the AOCS.
Battaiotto, L. L., Lupano, C. E. and Bevilacqua, A. E. 2013. Optimization of basic ingredient combination for sandwich cookie filling using response surface methodology. Food and Bioprocess Technology. 6(7): 1847-1855.
Chiavaro, E., Rodriguez-Estrada, M. T., Barnaba, C., Vittadini, E., Cerretani, L. and Bendini, A. 2008. Differential scanning calorimetry: A potential tool for discrimination of olive oil commercial categories. Analytica Chimica Acta. 625(2): 215-226.
Devittori, C., Gumy, D., Kusy, A., Colarow, L., Bertoli, C. and Lambelet, P. 2000. Supercritical fluid extraction of oil from millet bran. Journal of the American Oil Chemists' Society. 77(6): 573-579.
Dibildox-Alvarado, E., Rodrigues, J. N., Gioielli, L. A., Toro-Vazquez, J. F. and Marangoni, A. G. (2004). Effects of crystalline microstructure on oil migration in a semisolid fat matrix. Crystal Growth & Design. 4(4): 731-736.
Deffense, E. 1995. Dry multiple fractionation: trends in products and applications. Lipid Technology. 7(2): 34-38.
Fatemi, H. 2001. Food Chemistry. Sahami Enteshar Pub., Tehran, Iran. (in Persian).
Hadnađev, M., Hadnađev, T. D., Dokić, L., Pajin, B., Torbica, A., Šarić, L. and Ikonić, P. 2014. Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems. LWT-Food Science and Technology. 59(1): 495-503.
Hasmadi, M., Aini, I. N., Mamot, S. and Yusof, M. 2002. The effect of different types of stirrer and fractionation temperatures during fractionation on the yield, characteristics and quality of oleins. Journal of Food Lipids. 9(4): 295-307.
Kailasapathy, K. 2006. Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT-Food Science and Technology. 39(10): 1221-1227.
Kang, K., Kim, S., Kim, I.-H., Lee, C. and Kim, B. 2013. Selective enrichment of symmetric monounsaturated triacylglycerols from palm stearin by double solvent fractionation. LWT-Food Science and Technology. 51(1): 242-252.
Koushki, M., Nahidi, M. and Cheraghali, F. 2015. Physico-chemical properties, fatty acid profile and nutrition in palm oil. Journal of Paramedical Sciences. 6(3): 117-134.
Laneuville, S. I., Paquin, P. and Turgeon, S. L. 2005. Formula optimization of a low‐fat food system containing whey protein isolate‐xanthan gum complexes as fat replacer. Journal of Food Science. 70(8): s513-s519.
Maleky, F., Acevedo, N. C. and Marangoni, A. G. 2012. Cooling rate and dilution affect the nanostructure and microstructure differently in model fats. European Journal of Lipid Science and Technology. 114(7): 748-759.
Mamat, H., Aini, I. N., Said, M. and Jamaludin, R. 2005. Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures. Food Chemistry. 91(4): 731-736.
Ofelt, C. W. and Larmour, R. K. 1940. The effect of milk on the bromate requirements of flours. Cereal Chemistry. 17, 1-18.
Peyronel, F. and Marangoni, A. G. 2014. In search of confectionary fat blends stable to heat: hydrogenated palm kernel oil stearin with sorbitan monostearate. Food Research International. 55, 93-102.
Rajah, K. K. 2014. Fats in Food Technology. John Wiley & Sons, Ltd., Chapter 5, 195-197.
Ramli, M. R., Siew, W. L. and Cheah, K. Y. 2008. Properties of High‐Oleic Palm Oils Derived by Fractional Crystallization. Journal of Food Science. 73(3): 140-145.
Stortz, T. A. and Marangoni, A. G. 2013. Ethylcellulose solvent substitution method of preparing heat resistant chocolate. Food Research International. 51(2): 797-803.
Stortz, T. A., Zetzl, A. K., Barbut, S., Cattaruzza, A. and Marangoni, A. G. 2012. Edible oleogels in food products to help maximize health benefits and improve nutritional profiles. Lipid Technology. 24(7): 151-154.
Sun, D. W. 2016. Computer Vision Technology for Food Quality Evaluation. Academic Press.
Talbot, G. 1989. Fat migration in confectionery products. Confectionery Production. 55, 655-656.
Tan, C., & Man, Y. C. 2002. Differential scanning calorimetric analysis of palm oil, palm oil based products and coconut oil: Effects of scanning rate variation. Food Chemistry. 76(1): 89-102.
Tanti, R., Barbut, S. and Marangoni, A. G. 2016. Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams. Food Hydrocolloids. 61, 329-337.
Young, N. W., Kappel, G. and Bladt, T. 2003. A polyuronan blend giving novel synergistic effects and bake-stable functionality to high soluble solids fruit fillings. Food Hydrocolloids. 17(4): 407-418.
Zaliha, O., Chong, C. L., Cheow, C. S., Norizzah, A. R. and Kellens, M. J. 2004. Crystallizationproperties of palm oil by dry fractionation. Food Chemistry. 86(2): 245-250.
Zhang, X., Li, L., Xie, H., Liang, Z., Su, J., Liu, G. and Li, B. 2013. Comparative analysis of thermal behavior, isothermal crystallization kinetics and polymorphism of palm oil fractions. Molecules. 18(1): 1036-1052.
Food Engineering Research
Volume 19, Issue 2 - Serial Number 69
December 2020
Pages 1-20
Files
Share
How to cite
Statistics