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Composition and thermal profiles of the endogenous lipids of ten commercial chicken nuggets brands (NPO, ACO, AFO, APO, ASO, AMO, ARO, JOD, SMO, and SOD) were compared with those of the lipids of chicken nuggets pre-fried in lard (ALD) and palm olein (AOO) to determine the type of oil used for pre-frying of the product. The stearic acid content of the commercial brands were similar to that of the sample pre-fried in palm olein, but significantly ( p < 0.05) lower than that of the sample pre-fried in lard. The triacylglycerol (TAG) profiles of the commercial brands were similar to that of the sample pre-fried in palm olein, but distinctly different from the sample pre-fried in lard according to the dissimilarities in the contents of TAG molecules namely, PLL, POS, and PPO. Based on thermal analysis, the commercial brands of chicken nuggets could be divided into three distinguishable subgroups namely, Group-A: NPO; Group-B: ACO, AFO, APO, ASO; Group-C: AMO, ARO, JOD, SMO, SOD. While brands under group-B showed close similarity to AOO, none show any similarity to sample ALD. As any of the samples did not possess characteristics of the sample pre-fried in lard, the commercial brands of chicken nuggets of this study are recommendable for consumers whose religious restriction prevents the use of lard in food. [ABSTRACT FROM AUTHOR]

This study was carried out to evaluate the physical and chemical properties of different types of shortenings, formulated by mixing reined, bleached, and deodorized palm oil and palm stearin (PO:PS) in the following ratios: 100:0, 80:20, 60:40, 50:50, 40:60 and 20:80 and 0:100. The properties of experimental and commercial shortenings were investigated using four different analytical techniques, namely high performance liquid chromatography (HPLC), gas chromatography (GC), differential scanning calorimetry (DSC) and controlled stress rheometer. In addition, iodine value (IV) analysis was carried out. The results revealed that the prominent fatty acids in the products were palmitic (44.88-61.91%), oleic (26.24-39.14%) and linoleic (6.13-11.68%). At the same time, triacyglycerols (TAG), such as OOO, OOP and OOS, were found to decrease, while PPO increased due to the increase in the palm stearin content of the shortenings. Higher viscosity and more storage (G') or loss (G") modulus properties were noted in the experimental and commercial shortenings containing higher and lower concentrations of palm stearin and palm oil, respectively. Certain parameters such as the onset, peak and endset temperatures (ºC) were detected for both the melting and cooling data. However, increasing the palm stearin concentrations in the samples was shown to have caused increases in the endset temperature and peak height, and vice versa. Thus, chemical and physical properties of the formulated shortenings may influence the quality of baked products. [ABSTRACT FROM AUTHOR]

The extent of crystal development of palm oil-based fluid shortening was determined using attenuated total reflectance (ATR) of Fourier transform infrared (FT-IR) spectroscopy. The molten fat was cooled, heated and cooled again while agitating at constant speed. Samples for solid fat content (SFC) measurements by nuclear magnetic resonance (NMR) and FT-IR spectroscopy were taken during the crystallization process at 20C and heating process at 30C. Standards producing the best coefficient of determination (R 2) and standard error of estimation for each temperature, calibrated with the spectrum obtained by FT-IR spectroscopy using partial least square (PLS) chemometric analysis, were selected as the PLS model. The model was independently validated by the “leave one out” method. The model accuracy and repeatability was good with a R 2 > 0.9 at 20 and 30C, thus providing good SFC estimates during the production of palm oil-based fluid shortening. The advantage of this method is that it mainly reduces the tedious sample preparation needed for the NMR measurement. PRACTICAL APPLICATIONS Formulation, processing, transportation and storage are factors influencing the quality of fat-based products. In the processing of a fluid shortening, good control of temperature, stirring and time are critical for achieving the right amount of solid at the right time. Thus, over-crystallization will form into solid, while insufficient crystallization will be watery, both of which are not desirable. Thus, a rapid method is required to determine the end point. FT-IR is a versatile and user-friendly instrument, just like others, but more practical in this production situation because sample preparation is minimal. Our study showed that FT-IR spectroscopy and using PLS chemometric regression method had good accuracy and repeatability in predicting the SFC of palm oil-based fluid shortening at 20 and 30C. The method could be used to monitor the crystal development in a palm-based fluid shortening production and determines the right consistency for filling the product into containers. [ABSTRACT FROM AUTHOR]

A simple, rapid, and direct FTIR spectroscopic method was developed for the determination of BHT content in refined, bleached, and deodorized (RBD) palm olein and RBD palm oil. The method used sodium chloride windows with a 50-mm transmission path. Fifty stripped oil samples of both RBD palm olein and RBD palm oil were spiked with known amounts of BHT concentrations up to 300 mg/kg (ppm). The data were separated into two sets for calibration and validation using partial least squares models. FTIR results for both oils correlated well with results obtained by the IUPAC HPLC-based method. For RBD palm olein, the coefficient of determination (R²) was 0.9907 and the SE of calibration (SEC) was 8.47 ppm. For RBD palm oil, an R² of 0.9848 and an SEC of 10.73 ppm were achieved. Because of the significant decrease in analysis time and reduction in solvent usage, this FTIR method for BHT is especially well suited for routine quality control applications in the palm oil industry [ABSTRACT FROM AUTHOR]