INTERESTERIFIKASI ENZIMATIK: PENGARUH RASIO PALM STEARIN DAN MINYAK WIJEN TERHADAP TITIK LELEH DAN KAPASITAS ANTIOKSIDATIF SHORTENING
Palm stearin (PS) can replace hydrogenated fat in producing shortening. The high of melting point of PS cause low plasticity of fat, so it has to be mixed with the other vegetable oil, like sesame oil (SO). Enzymatic interesterification (EIE) of PS and SO blends can change the composition of triglyc...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2013
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/122423/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62525 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | Palm stearin (PS) can replace hydrogenated fat in producing shortening.
The high of melting point of PS cause low plasticity of fat, so it has to be mixed
with the other vegetable oil, like sesame oil (SO). Enzymatic interesterification
(EIE) of PS and SO blends can change the composition of triglyceride, so it can
improve the physical and functional characteristics of new fat product. This study
is aimed to investigate the effect of substrate ratio (PS/SO) on melting point and
antioxidative capacity of shortening.
Enzymatic interesterification of palm stearin and sesame oil blends in
various ratios (PS/MW, b/b |
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