Palm stearin as low trans hard stock for margarine

Formulation models of brick margarine prepared from the interesterified of a fully hydrogenated palm stearin (POS) and palm kernel oil (PKO), POS of low iodine values and sunflower oil (SFO) were characterised, physically and chemically. Formulations with low trans fatty acid content were used in the margarine preparation and the products were evaluated for 25 days at storage temperatures of 5, 10 and 15oC. The study had shown that formulations of POS in the form of simple blend with PKO and SFO (sample 900), blend of interesterified fully hydrogenated POS with PKO and SFO (sample 905) and simple blend of fully hydrogenated POS with PKO and SFO (sample 904) could achieve similar fatty acid composition, but not SFC profile. The results showed that POS was not only a suitable hard stock in trans-free brick margarine formulations but provided functional property in product texture. The formulations, with saturated fatty acid content < 36% and < 1% trans fatty acid had produced brick margarine with the desired spreadability at refrigerator temperature (5-15oC)

Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies

The potential uses of Pandanus amaryllifolius leaf extract as a natural antioxidant were evaluated in refined, bleached and deodorized (RBD) palm olein, using accelerated oxidation and deep frying studies at 180 °C from 0 to 40 h. The extracts (optimum concentration 0.2%) significantly retarded oil oxidation and deterioration (P < 0.05), comparably to 0.02% BHT in tests such as peroxide value, anisidine value, iodine value, free fatty acid, oxidative stability index (OSI), polar and polymer compound contents. In sensory evaluation studies, different batches of French fries were not significantly different (P < 0.05) from one another for oiliness, crispiness, taste and overall acceptability when the same oil was used for up to the 40th hour of frying. P. amaryllifolius leaf extract, which had a polyphenol content of 102 mg/g, exhibited an excellent heat-stable antioxidant property and may be a good natural alternative to existing synthetic antioxidants in the food industry

Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends.

Droplet size distribution and rheological properties of egg yolk-stabilized emulsions were studied before and after storage (25 °C, 30 days). The dispersed phase (70%) of the emulsions was based on soybean oil (SBO) and 10–40% palm kernel olein (PKO) replacements of SBO. Replacement of PKO resulted in a significant increase in droplet mean diameters and a decrease in rheological properties of the emulsions. All emulsion exhibited a gel-like characteristic with storage modulus higher than loss modulus and tan δ greater than 0.3. Significant increase (p < 0.05) was found for droplet mean diameters and rheological properties of the emulsions after storage. Emulsion with fully SBO and the highest PKO replacement (40%) were found to be the most unstable, which was ascribed to a strong flocculation. With 10–30% PKO replacements, the emulsions displayed a better stability after storage, most probably promoted by significant content of short-medium chain fatty acids in PKO

Thermal behavior of concentrated oil-in-water emulsions based on soybean oil and palm kernel olein blends

Droplet size distribution and thermal behavior of concentrated oil-in-water emulsions based on soybean oil (SBO)/palm kernel olein (PKO) blends were investigated. The emulsions were prepared using 70% (wt./wt.) oil blends of SBO/PKO as dispersed phases and stabilized by egg yolk. An increase in PKO level (0–40% wt./wt.) in the oil dispersed phase volume fraction caused significant increases (p < 0.05) in volume-weighted mean diameter (d4,3). The DSC data suggested that crystallization of the emulsions was induced by a ‘template effect’ of yolk constituents via a surface heterogeneous nucleation. Emulsions with 0–20% (wt./wt.) PKO levels in the dispersed phase demonstrated a good cool–heat stability even after three successive thermal cycles (from 50 °C to −70 °C at 10 min/°C). After the first thermal cycle, emulsions with 30% and 40% PKO levels in the oil dispersed phase were destabilized due to strong coalescence and crystallized via volume-surface heterogeneous nucleation. The unstable emulsions were attributable to high level of saturated triacylglycerols from PKO, with high droplet size characteristic, causing them to be more prone to partial coalescence

Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides.

Droplet characteristics, flow properties and stability of egg yolk-stabilized oil-in-water (O/W) emulsions as affected by the presence of xanthan gum (XG), carboxymethyl cellulose (CMC), guar gum (GG), locust bean gum (LBG) and gum Arabic (AG) were studied. The dispersed phase (40%) of the emulsions was based on soybean oil/palm kernel olein blend (70:30) that partially crystallized during extended storage at 5 °C. In freshly prepared emulsions, the presence of XG, CMC, GG and LBG had significantly decreased the droplet mean diameters. XG, LBG, GG and CMC emulsions exhibited a shear-thinning behavior but AG emulsion exhibited a Bingham plastic behavior and control (without gum) emulsion almost exhibited a Newtonian behavior. Both control and AG emulsions exhibited a severe phase separation after storage (30 days, 5 °C). The microstructure of stored XG emulsion showed the presence of partially coalesced droplets, explaining a large increase in its droplet mean diameters. Increases in droplet mean diameters and decreases in flow properties found for stored GG and LBG emulsions were attributed to droplet coalescence. Nevertheless, the occurrence of droplet coalescence in these emulsions was considered to be small as no free oil could be separated under centrifugation force. Increases in flow properties and excellent stability towards phase separation found for stored CMC emulsion suggested that CMC could retard partial coalescence. Thus, the results support the ability of CMC, GG and LBG in reducing partial coalescence either by providing a sufficiently thick continuous phase or by acting as a protective coating for oil droplets

Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil

The shelf life of potato crisps fried in market samples of palm olein, corn oil and soya oil was evaluated by a sensory panel comprising Malaysian panelists. The shelf-life of crisps fried in palm olein was significantly longer than those fried in soya oil (p <0.05). There were no significant differences (p < 0.05) between the shelf-life of crisps fried in palm olein and those fried in corn oil. In each oil system, the shelf-life of the crisps fried in the oils decreased with an increase in fry number. The shelf-life of the crisps fried in each oil was infuenced by the level of%polar components and the acid value of the oil

Pendekatan Konstruktif ASEAN – Myanmar : Sorotan Kajian Lepas

: Myanmar (Burma) as a member of the Association of Southeast Asian Nations (ASEAN) became the centre of regional attention when the United States (US) and the European Union (EU) imposed economic sanctions on the country. Myanmar\u27s membership is said to be hampering image and credibility of ASEAN. In addition, the Rohingya\u27s human rights issue has also affected Myanmar\u27s relations with regional Islamic states. However, ASEAN accepts Myanmar\u27s membership hoping its political system will be more social oriented and more democratic. In this light, this article poses a question. Has ASEAN\u27s constructive approach successfully democratized Myanmar? ASEAN utilizes the constructive approach towards Myanmar rather than isolating it in order to pave way for Myanmar\u27s democratization. This study employs library research and secondary data from other sources. The literature review shows that even though Myanmar\u27s political system is yet to be fully democratized, ASEAN\u27s constructive approach has indeed brought Myanmar closer to be more democratic compared to its more socialist system earlier on. The election and the release of Aung San Suu Kyi, the chairperson of the National League for Democracy (NLD) and main opposition leader in Myanmar in 2010, are the indicators of this progress. It is with the hope that this literature review will contribute to the accumulation of knowledge in the field of democracy research, democratization, and the role of ASEAN in the discipline of International Relations

Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation.

Following model studies, the detection of palm mid-fraction (PMF) added to cocoa butter (CB) in chocolate formulations was investigated. Different levels of PMF (0–25%, CB basis) were added to CB in chocolate. High performance liquid chromatography was then used to detect the presence of PMF in chocolate using α-tocotrienol as an indicator. The results, in line with the model studying indicated that increasing the amount of PMF added to CB resulted in a significant (P < 0.05) increase in the concentration of α-tocotrienol in chocolate; a linear plot (R 2 = 0.9837) was obtained with standard error of 1.986. A validation test was conducted to verify the equation obtained from the regression analysis. The high R 2-value obtained indicated a good accuracy, reflecting a close relationship between experimental and theoretically predicted values. The applied indicator performed well beyond the level of the statutory limit of 5% PMF addition on a chocolate basis that verified the previously studied model

Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies.

The antioxidative properties of Curcuma longa (turmeric) leaf extract were evaluated in refined, bleached and deodorized (RBD) palm olein using accelerated oxidation and deep frying studies at 180 °C for up to 40 h. The extract was capable of retarding oil oxidation and deterioration significantly (P < 0.05) at 0.2% concentration, better than 0.02% BHT for the Oxidative Stability Index (OSI) in an accelerated oxidation study and also the peroxide value in deep frying studies. In sensory evaluation, the French fries were acceptable and were not significantly different (P < 0.05) from one another for color, oiliness and crispiness throughout the 40-h frying study. Curcuma longa leaf extract, which had a polyphenol content of 116.3 ± 0.2 mg/g, possessed heat-stable antioxidant properties and may be a good natural alternative to existing synthetic antioxidants in the food industry