Changes in Physicochemical Characteristics and Microbiological Quality of Bakery Shortening Formulated with Shea Butter and Fluted Pumpkin Seed Oil During Storage
International Journal of Food Science and Biotechnology
Volume 3, Issue 3, September 2018, Pages: 89-94
Received: Jun. 28, 2018;
Accepted: Jul. 11, 2018;
Published: Oct. 12, 2018
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Kiin-Kabari David Barine, Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria
Eke-Ejiofor Joy, Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria
Chibor Bariwere Samuel, Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria
The objective of this work was to evaluate the changes that occur in physicochemical characteristics and microbiological qualityof bakery shortening formulated with Shea stearin and fluted pumpkin seed oil blends during storage, so as to ascertain its storage stability. Edible oils were extracted from Shea nuts (Vitellaria paradoxa Geartner) and Fluted pumpkin (Telfairia occidentalis Hook) seeds. The extracted Shea butter and fluted pumpkin seed oil samples were refined and modified using two methods namely fractionation and chemical interesterification to produce bakery fats. The Shea butter was fractionated, and the solid stearin fraction blended with fluted pumpkin seed oil in the following ratios: 30:70, 40:60, and 50:50, (Shea stearin: fluted pump seed oil), The blends were stabilized with recommended additives such as; distilled monoglyceride (E471) and preservatives such as; citric acid (E330), BHT (E321), and sodium benzoate (E211), homogenized by continuous stirring and plasticized by chilling to 17°C, then tempered at 23 – 25°C for 48h, to attain a stable polymorphic form, used as fractionated blends (FRBs). Another set of 30:70; 40:60; and 50:50 (Shea stearin: fluted pumpkin seed oil), were chemically interesterified with sodium methoxide (CH3ONa) as catalyst, crystalized, stabilized, and used as chemically interesterified fractionated blends (CIEFBs). The products were packed and sealed in opaque plastic cups and stored at room temperature (28±2°C) for 90 days. Changes in physicochemical properties (including solid fat content) and microbiological quality (yeast and moulds count) were determined. Peroxide value (PV) and acid value (AV) of the bakery fats formulated with fractionated blends increased slightly after 90 days of storage. There were no significant (P>0.05) increase in PV of the interesterified samples after storage for 90 days. No significant change was recorded in the iodine value, slip melting point, and smoke point of the products on storage, except the 30:70 fractionated blend which reduces in iodine value (IV) and smoke point from 94.60g/100g to 92.50g/100g, and 200.30°C – 198.00°C, respectively. The products were microbiologically stable throughout the period of storage.
Kiin-Kabari David Barine,
Chibor Bariwere Samuel,
Changes in Physicochemical Characteristics and Microbiological Quality of Bakery Shortening Formulated with Shea Butter and Fluted Pumpkin Seed Oil During Storage, International Journal of Food Science and Biotechnology.
Vol. 3, No. 3,
2018, pp. 89-94.
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