Sains Malaysiana 39(5)(2010): 791–794
Physico-Chemical Properties and Quality
of Palm-Based Vegetable Ghee
(Ciri-Ciri
Fiziko-Kimia dan Kualiti Minyak Sapi Sayuran Berasaskan Minyak Sawit)
I. Nor Aini*, H. Hanirah & C.H.
Maimon
Malaysian Palm Oil Board, No. 6,
Persiaran Institusi, Bandar Baru Bangi
43000 Kajang, Selangor D.E., Malaysia
S. Zawiah & Y.B. Che Man
Faculty of Food Science and
Technology, Universiti Putra Malaysia
43400 UPM Serdang, Selangor D.E., Malaysia
Diserahkan: 25 Jun 2009 / Diterima:
10 Mac 2010
ABSTRACT
Samples of
trans-free vegetable ghee were made using palm oil/palm stearin/palm olein
(PO/POs/POo) blends (set A) and using palm oil/palm stearin/palm kernel olein
(PO/POs/PKOo) blends (set B). Palm stearin of iodine value (IV) 30 was used in
this study. The products were evaluated for their physical and chemical
properties. Changes in quality during storage were monitored during a period of
16 weeks. Most of the vegetable ghee were granular (grainy) and had a shiny
appearance. Chemical analyses indicated that vegetable ghee consisting of
PO/POs/POo had higher IV (47.7-52.4) than the PO/POs/PKOo vegetable ghee due to
their higher content of unsaturated fatty acids, 46.0-50.0% compared to
36.6-45.0% in Set B. Decreasing the amount of palm oil while increasing palm
stearin in the formulations resulted in higher slip melting point (SMP) and
higher yield values. Eutectic interaction was noted in PO/POs/PKOo blends. The
crystals in samples PO/POs/POo (set A) were predominant in the §’ polymorphic
form. One formulation in set B (B4) exhibited § crystallinity. Free fatty acids
(FFA) were lowest in samples PO/POs/POo 80:5:15 (A4) and PO/POs:/PKOo 80:5:15
(B4) throughout storage. There was no clear trend on anisidine value (AV) while
IV remained almost constant. Selected vegetable ghee, A4 wasused to shallow fry roti canai and for cooking nasi minyak. Sensory
evaluation on these two products revealed that there was no significant
difference (P < 0.05) in texture, taste and overall quality between samples
A4 and B4.
Keywords:
Palm stearn; vegetable ghee
ABSTRAK
Sampel
minyak sapi sayuran yang bebas asid lemak trans dibuat menggunakan adunan set A
iaitu minyak sawit/stearin sawit/olein sawit (PO/POs/POo) dan adunan set B
iaitu minyak sawit/stearin sawit/olein isirung sawit (PO/POs/PKOo). Stearin
sawit dengan nilai iodin (IV) 30 digunakan dalam kajian ini. Produk-produk
dinilai daripada segi ciri-ciri fizikal dan kimia. Perubahan kualiti semasa
penyimpanan dikaji selama 16 minggu. Kebanyakan sampel mempunyai hablur yang
kasar dan permukaan yang kelihatan berkilat. Analisis kimia menunjukkan sampel
minyak sapi sayuran berasaskan PO/POs/POo mempunyai nilai iodin lebih tinggi
(47.7-52.4) daripada sampel berasaskan PO/POs/PKOo disebabkan kandungan asid
lemak tidak tepu yang lebih tinggi, 46.0-50.0% berbanding 36.6-45.0% dalam set
B. Apabila kandungan minyak sawit dikurangkan dan kandungan stearin sawit
ditingkatkan di dalam formulasi, didapati takat lebur dan penghasilan meningkat.
Interaksi eutektik dilihat pada adunan berasaskan PO/POs/PKOo. Hablur dalam
sampel PO/POs/PKOo (set A) kebanyakannya dalam bentuk β’. Satu formulasi
dalam set B (B4) menunjukkan hablur dalam bentuk β. Kandungan asid lemak
bebas adalah paling rendah dalam sampel PO/POs/PKOo 80:5:15 (A4) dan
PO/POs/PKOo 80:5:15 (B4) sepanjang tempoh kajian. Tiada corak yang jelas
tentang nilai anisidin (AV) tetapi nilai iodin (IV) tidak banyak berubah.
Minyak sapi sayuran sampel A4 digunakan untuk menggoreng roti canai dan membuat
nasi minyak. Penilaian deria ke atas produk-produk ini menunjukkan tiada
perbezaan yang bererti (P < 0.05) dari segi tekstur, rasa dan kualiti
keseluruhan antara sampel A4 dan B4.
Kata kunci:
Minyak sapi; stearin sawit
RUJUKAN
Jeyarani, T. & Reddy, Y. S. 2005. Physiochemical evaluation
of vanaspati marketed in India. Journal of Food Lipids 12(3): 232-242.
MPOB Test Methods. 2005. Malaysian Palm Oil Board.
Nor Aini, I., Che Maimon, C.H., Hanirah, H., Zawiah, S. &
Che Man, Y.B. 1999. Trans-free vanaspati containing ternary blends of palm
oil-palm stearin-palm olein and palm oil-palm stearin-palm kernel olein. J.
Am. Oil Chem. Soc. 76(5): 643-648.
Wilson, E. 2004. Trans fat update. Manuf. Confect. 84:
73-78.
*Pengarang untuk surat-menyurat; email: aini@mpob.gov.my
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