Noor Hidayu Othman, Ahmadilfitri Md Noor, Mohd Suria Affandi Yusoff
Abstract:The purpose of this study was to investigate the suitability of palm diacylglycerol (PDAG)-enriched formulations for bakery shortening. Three types of palm diacylglycerol olein (PDAGOL) at different degree of unsaturation (PDAGOLIV56, PDAGOLIV62 and PDAGOLIV64) were used as main raw materials blended with palm stearin (PS). The blending compositions ranged from 30% to 70% of PDAGOLIV56/PS, PDAGOLIV62/PS and PDAGOLIV64/PS, respectively. The physicochemical properties of all binary blend systems were c…
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