scholarly journals Enhancement of physicochemical characteristics of palm olein and winged bean (Psophocarpus tetragonolobus) seed oil blends

OCL ◽  
2022 ◽  
Vol 29 ◽  
pp. 2
Author(s):  
Elina Hishamuddin ◽  
Mei Huey Saw
Keyword(s):  
Cloud Point ◽  
Thermal Behaviour ◽  
Palm Olein ◽  
Seed Oil ◽  
Physicochemical Characteristics ◽  
Winged Bean ◽  
Psophocarpus Tetragonolobus ◽  
Scanning Calorimetry ◽  
Oil Blends ◽  
Oil Blend

Incorporation of oils from non-conventional sources into palm olein through the blending process generates a sustainable source of novel oleins with improved physicochemical and functional properties. The objective of this study was to evaluate the effects of blending winged bean (Psophocarpus tetragonolobus) seed oil (WBSO) and palm olein (POo) on the physicochemical properties of the blends. Blends of WBSO (25, 50 and 75% w/w) with POo were prepared and changes in fatty acid (FA) and triacylglycerol (TAG) compositions, iodine value (IV), cloud point and thermal behaviour were studied. Reductions in palmitic (C16:0) and oleic (C18:1) acids with concomitant increases in linoleic (C18:2) and behenic (C22:0) acids were observed as the amount of WBSO increased in the blends. Blending WBSO and POo at 75:25 increased the unsaturated FA content from 56% in palm olein to 64% in the blend, producing the highest IV of 70.5 g I2/100g. At higher WBSO ratios, triunsaturated and diunsaturated TAG species within the blends increased while disaturated TAG species decreased. The lowest cloud point (8.8 °C) was obtained in the oil blend containing 50% WBSO, while the cloud point further increased with increasing amount of WBSO in the blends. This was possibly attributed to increased trisaturated TAG with very long-chained saturated FA (C20 to C24) inherently present in WBSO within the blends. Thermal behaviour analysis by differential scanning calorimetry of the oil blends showed higher onset temperatures for crystallisation with increasing proportions of WBSO in POo, with melting thermograms correspondingly showing decreasing onset melting temperatures. These findings showed that blending WBSO with POo enhanced the physicochemical characteristics of the final oil blends, resulting in higher unsaturation levels and improved cloudiness resistance.

scholarly journals Sensory and Physicochemical Qualities of Palm Olein and Sesame Seed Oil Blends during Frying of Banana Chips

2010 ◽  
Vol 2 (4) ◽  
Author(s):  
S.M. Abdulkarim ◽  
M.W. Myat ◽  
H.M Ghazali ◽  
K. Roselina ◽  
K.A Abbas
Keyword(s):  
Palm Olein ◽  
Seed Oil ◽  
Sesame Seed ◽  
Oil Blends ◽  
Sesame Seed Oil

scholarly journals Effect of frying on physicochemical properties of sesame and soybean oil blend

2021 ◽  
Vol 13 (3) ◽  
pp. 820-829
Author(s):  
Meenakshi Garg ◽  
Surabhi Wason ◽  
Prem Lata Meena ◽  
Rajni Chopra ◽  
Susmita Dey Sadhu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Soybean Oil ◽  
Peroxide Value ◽  
Seed Oil ◽  
Sesame Seed ◽  
Acid Value ◽  
Sesame Oil ◽  
Oil Blends ◽  
Sesame Seed Oil ◽  
Oil Blend

Most common cooking oil, such as soybean oil, can not be used for high-temperature applications, as they are highly susceptible to oxidation. Sesame seed oil rich in natural antioxidants provides high oxidative stability. Therefore, blending sesame oil with soybean oil offer improved oxidative stability. This study aims to determine the effect of frying on the physicochemical properties of sesame and soyabean oil blend. Soybean oil (SO) was blended with sesame seed oil (SSO) in the ratio of A-40:60, B-60:40 and C-50:50 so as to enhance its market acceptability. The changes occurring in soybean and sesame seed oil blend during repeated frying cycles were monitored. The parameters assessed were: Refractive index, specific gravity, viscosity, saponification value, free fatty acid (FFA) , peroxide value, and acid value. Fresh and fried oil blends were also characterised by Fourier Transform Infrared Spectroscopy (FTIR). No significant changes were observed for refractive index and specific gravity values in oil blends. Viscosity of blend B blend was the least, making it desirable for cooking purposes. However, FFA, acid value and peroxide value increased after each frying cycle. The increment of FFA and AV was found low for blend A (10% and 10%,) than blend B (27%,13%) and blend C (13%,13%). The peroxide value of all samples was within the acceptable range. The results of the present study definitely indicated that blending sesame oil with soybean oil could produce an oil blend which is economically feasible and provide desirable physicochemical properties for cooking purposes.

Composition of Fatty Acids in Winged Bean [Psophocarpus tetragonolobus (L.) DC] Seed Oil

Lipid / Fett ◽  
1995 ◽  
Vol 97 (11) ◽  
pp. 425-427
Author(s):  
S. P. Singh ◽  
Sudhir Shukla ◽  
K. R. Khanna ◽  
B. S. Dixit ◽  
R. Banerji
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
Winged Bean ◽  
Psophocarpus Tetragonolobus

scholarly journals Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 877
Author(s):  
Siou Pei Ng ◽  
Yih Phing Khor ◽  
Hong Kwong Lim ◽  
Oi Ming Lai ◽  
Yong Wang ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Palm Olein ◽  
Storage Stability ◽  
Droplet Size Distribution ◽  
Rheological Parameters ◽  
Water Emulsion ◽  
Oil Blends ◽  
Oil In Water ◽  
Diacylglycerol Oil ◽  
Oil Blend

The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 °C. The incorporation of different ratios of oil blends significantly influenced (p < 0.05) the texture, color, droplet size distribution, and rheological parameters of the emulsions. Only emulsions incorporated with 10% to 20% POL-DAG in oil phase exhibited pseudoplastic behavior that fitted the Power Law model well. Furthermore, the O/W emulsions prepared with POL-DAG/SBO blends exhibited elastic properties, with G’ higher than G”. During storage, the emulsion was found to be less solid-like with the increase in tan δ values. All emulsions produced with POL-DAG/SBO blends also showed thixotropic behavior. Optical microscopy revealed that the POL-DAG incorporation above 40% caused aggregated droplets to coalesce and flocculate and, thus, larger droplet sizes were observed. The current results demonstrated that the 20% POL-DAG substituted emulsion was more stable than the control emulsion. The valuable insights gained from this study would be able to generate a lot more possible applications using POL-DAG, which could further sustain the competitiveness of the palm oil industry.

Differentiated Scanning Calorimetry of Model Systems with Cocoa Butter

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 29-36
Author(s):  
Alexander Vereshchagin ◽  
Irina Reznichenko ◽  
Nikolay Bychin
Keyword(s):  
Cocoa Butter ◽  
Palm Olein ◽  
Palm Stearin ◽  
Model Systems ◽  
Scanning Calorimetry ◽  
Glucose Syrup ◽  
Polymorphic Modifications ◽  
Confectionery Products ◽  
System Temperature ◽  
Dsc Method

The article concerns the research specificity of model systems such as cocoa butter – palm olein, cocoa butter – sucrose and cocoa butter – glucose syrup by the differential scanning calorimetry (DSC) method. The researchers run experiments in the temperature range from –100 to –50°C at a heating rate of 10 °C/min. In the cacao butter – palm olein system an eutectic occurs with a palm olein content of 30.0 % indicating the limited solubility of palm olein in cocoa butter. In the cocoa butter – sucrose system, cocoa butter crystallizes as in the α-form (10,0– 30,0; 60.0–90.0 % MK), and as a mixture of α-and β-forms of MK (40.0; 50,0; 70,0 and 80.0 %). Sucrose stabilizes low-temperature polymorphic modifications of cocoa butter. In the cocoa butter – glucose syrup system, temperature of samples melting is 21-22 °C. This composition is promising for use as a filling of confectionery products and glazes production. In this regard, a man can use glucose syrup only in the candy cases production. The role of surfactants used for the formation and stabilization of cocoa butter polymorphs and increasing the thermal stability of the shock-lad without the introduction of palm stearin requires separate consideration.

Thermal Behaviour of Candesartan Active substance and in pharmaceutical compounds

2017 ◽  
Vol 68 (8) ◽  
pp. 1895-1902
Author(s):  
Ioana Cristina Tita ◽  
Eleonora Marian ◽  
Bogdan Tita ◽  
Claudia Crina Toma ◽  
Laura Vicas
Keyword(s):  
Thermal Behaviour ◽  
Active Substance ◽  
Pharmaceutical Research ◽  
Pharmaceutical Product ◽  
Nitrogen Atmosphere ◽  
Pure Substance ◽  
Scanning Calorimetry ◽  
X Ray ◽  
Ft Ir

Thermal analysis is one of the most frequently used instrumental techniques in the pharmaceutical research, for the thermal characterization of different materials from solids to semi-solids, which are of pharmaceutical relevance. In this paper, simultaneous thermogravimetry/derivative thermogravimetry (TG/DTG) and differential scanning calorimetry (DSC) were used for characterization of the thermal behaviour of candesartan cilexetil � active substance (C-AS) under dynamic nitrogen atmosphere and nonisothermal conditions, in comparison with pharmaceutical product containing the corresponding active substance. It was observed that the commercial samples showed a different thermal profile than the standard sample, caused by the presence of excipients in the pharmaceutical product and to possible interaction of these with the active substance. The Fourier transformed infrared spectroscopy (FT-IR) and X-ray powder diffraction (XRPD) were used as complementary techniques adequately implement and assist in interpretation of the thermal results. The main conclusion of this comparative study was that the TG/DTG and DSC curves, together with the FT-IR spectra, respectively X-ray difractograms constitute believe data for the discrimination between the pure substance and pharmaceutical forms.

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