Sains Malaysiana 39(5)(2010): 785-790
Melting Behaviour of Binary
Mixtures of Palm Mid Fraction and Rice Bran Oil
(Kelakuan
Peleburan Adunan Binari Fraksi Pertengahan Sawit dan Minyak Dedak Padi)
Saadah Mastura Saidin & Nazaruddin Ramli*
Food Science Program, School of
Chemical Science and Food Technology
Faculty of Science and Technology, Universiti
Kebangsaan Malaysia
43600 Bangi, Selangor D.E., Malaysia
Diserahkan: 14 April 2009 / Diterima:
12 Februari 2010
ABSTRACT
The melting
and crystallization profile of cocoa butter substitute (CBS) formulation consisting of oil blends between palm mid fraction
(PMF) and rice bran oil (RBO) were measured through solid fat content using pulsed Nuclear
Magnetic Resonance (pNMR) Bruker
Minispe. The isothermal melting and crystallization behaviour were determined
via Differential Scanning Calorimeter (DSC). The formulations were developed through binary mixture of
palm mid fraction and rice bran oil with different ratios created using Mixture
Design, Design Expert version 6.0. Selected formulations had been studied for
compositional modification through immobilized lipase catalyzed by interesterification
using Novozyme® 435. Three selected parameters such as temperature (40-60 oC),
catalyst concentration (2-10%) and time (4-48 h) at 200 rpm orbital shaking
with 14 formulations acquired by applying D-Optimal experimental design had
been applied. The results showed that blends of 75% palm mid fraction with 25%
rice bran oil and its 14 enzymatic interesterification (EIE) yields have the potential to perform the desired behaviour as
the crystals are completely melt at 32.48 - 38.28 oC. However, the
yields of formulation with EIE condition
of 60 oC, 10% lipase and 48 h incubation time (labeled N) formed stable
β crystals during tempering as it had melting peak at 34.19 oC
which was closer to melting point of cocoa butter required in tempering to form
V crystals (~34 oC), that assured best chocolate appearance and
texture.
Keywords:
Melting and crystallization profile; palm mid fraction; rice bran oil; solid fat content; pulsed nuclear magnetic resonance
ABSTRAK
Profil
peleburan dan penghabluran bagi formulasi gantian lemak koko yang terdiri
daripada fraksi pertengahan sawit dan minyak dedak padi ditentukan menggunakan
Resonans Nuklear Magnet Denyut (pNMR) dan Kalorimeter Pengimbasan Pembezaan (DSC). Gantian lemak koko dibangunkan melalui adunan binari lemak
fraksi pertengahan sawit (PMF)
dan minyak dedak padi (RBO). Adunan
binari ini disediakan berdasarkan peratusan tertentu yang diterbitkan melalui
aplikasi Mixture Design, Design Expert version 6.0. Adunan ini dipilih untuk
pengubahsuaian sifat fizikokimia secara interesterifikasi berenzim (EIE) menggunakan enzim lipase iaitu Novozyme® 435 dengan parameter
yang dikaji iaitu suhu (40-60 oC), peratus enzim (2-10%), dan masa
(4-48 jam). Hasil analisis menunjukkan bahawa adunan lemak 75% fraksi
pertengahan sawit dan 25% minyak dedak padi sebelum dan selepas EIE mempunyai potensi untuk dibangunkan sebagai gantian lemak koko
kerana melebur sepenuhnya pada julat 32.48 hingga 38.28 oC. Walau
bagaimanapun, adunan lemak hasil EIE menggunakan parameter 60 oC, 10% lipase dan 48 jam
tempoh tindak balas (adunan N) boleh membentuk hablur β paling stabil
semasa proses penyepuhan dan kerana mempunyai puncak suhu penghabluran pada
34.19 oC, iaitu suhu yang paling hampir bagi lemak koko untuk
membentuk hablur bentuk V (~34 oC), yang memberikan tekstur dan rupa
coklat yang terbaik.
Kata kunci:
Fraksi pertengahan sawit; kandungan lemak pepejal; minyak dedak padi; profil
peleburan dan penghabluran
RUJUKAN
Che Man, Y.B., Haryati T, Ghazali H.M. & Asbi B.A. 1999.
Composition and thermal profile of crude palm oil and its products. Journal
of American Oil Chemists’ Society 76: 237-242.
Chow, C.K. 1992. Fatty Acids in Foods and Their Health
Implications, New York: Marcel Dekker.
David Perez-Martinez, C., Alvarez-Salas, J.A. Morales-Rueda,
J.F. Toro-Vazquez, M. Charo Alonso & E. Dibildox-Alvarado. 2005. The effect
of supercooling on crystallization of cocoa butter vegetable oil blends. Journal
of American Oil Chemists’ Society 82: 471-479.
Gunstone, F.D. 2004. The Chemistry of Oils and Fat-sources,
Compositions, Properties and Uses. Blackwell Publishing. New York: CRC
Press.
Herrera, M.L. & Anon M.C. 1998. Isothermal crystallization
of hydrogenated sunflower oil: I-Nucleation. Journal of American Oil
Chemists’ Society 75: 1273-1280.
Hyung-Jin Kim, A., Seung-Bum Lee, B., Kyung-Ai Park &
In-Kwon Hong. 1998. Characterization of extraction and separation of rice
bran oil rich in EFA using SFE process. UK: Elsevier and Applied Science Publishers.
Kawuamura, K. 1979. Thermal analysis of crystallization
behaviour in palm oil. Journal of American Oil Chemists’ Society 56:
753-758.
Lin, S.W., Sue, TT. & Ai, T.Y. 1995. PORIM Test Methods.
Methods of Test for Palm Oil and Palm Oil Products. Bangi: Palm Oil
Research Institute of Malaysia.
Meltin, S. & Hartel, R.H. 1990. Thermal analysis of
isothermal crystallization kinetics in blends of cocoa butter with milkfat or
milkfat fractions. Journal of American Oil Chemists’ Society 75:
1617-1624.
Miskandar, M.S., Che Man, Y.B., Abdul Rahman, R., Nor Aini, I.
& Yusoff, M.S.A. 2004. Palm Oil Crystallization: Effects of cooling time
and oil content. Journal of Food Lipids 11: 190-207
.
Saito, M. Yamauchi, Y. & Okuyama T. 1994. Fractionation
by Packed-Column SFC and SFE. New York: VCH.
Toro-Vazquez, J.F., Dibildox-Alvarado, E., Herrera-Coronado, V.,
CharoAlonso, M.A. & C. Gomez-Aldapa. 2002. Induction time of
crystallization in vegetable oils, comparative measurements by differential
scanning calorimetry and diffusive light scattering. Journal of Food Science 67:1057.
Wright, A.J., Hartel, R.W., Narine, S.S. & Marangoni, A.G.
2000. The effect of minor components on milk fat crystallization. Journal of
American Oil Chemists’ Society 77: 463-475.
Zhang, H., Smith, P. & Adler-Nissen, J. 2004. Effects of
degree of enzymatic interesterification on the physical properties of margarine
fats: solid fat content, crystallization behaviour, crystal morphology, and
crystal network. Journal of Agricultural and Food Chemistry 52: 4423-31.
*Pengarang untuk surat-menyurat; email: naza@ukm.my
|