scholarly journals Thermal Stability and Sensory Acceptance of Cupcakes Containing Red Palm Olein

2020 ◽  
Vol 69 (7) ◽  
pp. 671-676
Author(s):  
Radhika Loganathan ◽  
Azmil Haizam Ahmad Tarmizi ◽  
Shireene Ratna Vethakkan ◽  
Kim-Tiu Teng
Keyword(s):  
Thermal Stability ◽  
Palm Olein ◽  
Sensory Acceptance ◽  
Red Palm Olein

scholarly journals Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2073-2081
Author(s):  
A.H. Ismail ◽  
S. Wongsakul ◽  
Ismail-Fitry M.R. ◽  
Rozzamri A. ◽  
M. Mat Yusoff
Keyword(s):  
Physical Properties ◽  
Xanthan Gum ◽  
Palm Olein ◽  
Guar Gum ◽  
Value Added ◽  
Ice Cream ◽  
Antioxidant Compounds ◽  
Sensory Acceptance ◽  
Ice Creams ◽  
Red Palm Olein

Red palm olein (RPOL) is rich in nutritional and antioxidant compounds including carotenoids, tocopherols, and tocotrienols which makes it beneficial in food applications. However, to maintain the colloidal stability of RPOL in ice cream is challenging. Therefore, this study was carried out to formulate value-added ice creams supplemented with RPOL (0.1-5.0% w/w) in combination with guar gum (GG; 0.0-0.4% w/w) or xanthan gum (XG; 0.0-0.4% w/w) as stabilizers. Physical properties and sensory acceptance of these ice creams were determined in comparison with selected commercial ice cream samples (CM-ice creams). Ice cream with 0.1% RPOL and 0.4% guar gum resembled CM-ice creams in terms of viscosity (9.08±0.05 Pa.s.), hardness (3.59±3.12 kg), and amount of melted ice cream/30 min (62.00±2.83%). Meanwhile, ice cream with 0.1% RPOL and 0.4% xanthan gum was similar with CM-ice creams in their viscosity (9.19±0.04 Pa.s.) and hardness (0.60±0.25 kg), yet was relatively lower in the amount of melted ice cream/30 min (33.46±5.06%). All ice creams appeared red and yellow due to the presence of RPOL, and the colour intensity was enhanced with the presence of the stabilizers. The RPOL-based ice creams displayed lower score in sensory properties than those of CM-ice creams, thus highlighted the necessary attributes that need to be improved in future studies.

scholarly journals PENAMBAHAN EKSTRAK SALAK SIDEMPUAN (Salacca sumatrana) UNTUK MENINGKATKAN PENERIMAAN EMULSI MINYAK OLEIN SAWIT MERAH

2020 ◽  
Vol 7 (2) ◽  
pp. 88-98
Author(s):  
Sondang L Nadapdap ◽  
Budiyanto Budiyanto ◽  
Lukman Hidayat
Keyword(s):  
Human Health ◽  
Functional Properties ◽  
Palm Olein ◽  
Sensory Attributes ◽  
Stable Emulsion ◽  
Sensory Acceptability ◽  
Extract Yield ◽  
Composition Ratios ◽  
Red Palm Olein ◽  
Olein Oil

Carotenoids in red palm olein oil (RPOOO) have been scientifically proven to have good functional properties for the human health so that RPOOO has the potential to be used as one of the healthy drinks. One of the problems faced in the use of RPOO as a health drink is the taste and aroma is less interesting. This study aims to obtain the ratio of  RPOO and salak sidempuan extract used to obtain stable emulsion, acceptable  viscosity, and acceptable   emulsion product.    Four emulsions  were prepared using 1% carbonmethylcellulosa as emulcifier and four different composition ratios of RPOO and salak extract were prepared. Emulsions characteristics and their sensory acceptability were investigated.  The results of this study showed that the ratio of RPOO ratio and 1: 2  salak extract obtained the best stability with viscosity of 175 cP emulsion. In addition, emulsions with an RPOO ratio and 1:25 salak extract yield preferable levels of sensory attributes such as color, aroma and taste.    

Polyurethane resin derived from polyol of palm olein and recycled poly(ethylene terephthalate)

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Abbas Ahmad Adamu ◽  
Norazilawati Muhamad Sarih ◽  
Seng Neon Gan
Keyword(s):  
Thermal Stability ◽  
Palm Olein ◽  
Ethylene Terephthalate ◽  
Alkali Resistance ◽  
Pet Waste ◽  
Content Type ◽  
Pet Bottles ◽  
Poly Ethylene Terephthalate ◽  
Poly Ethylene ◽  
Excellent Adhesion

Purpose Poly(ethylene terephthalate) (PET) waste from soft drink bottles was incorporated into palm olein alkyd to produce new polyol for use in polyurethane resins as surface protection on metal surfaces. Design/methodology/approach Alkyd was prepared from palm olein, glycerol and phthalic anhydride. PET underwent simultaneous glycolysis and transesterification reactions with the alkyd. Varying the amount of PET has led to polyols with different viscosities. Polyurethane resins were produced by reacting the polyols with toluene diisocyanate. The resins were coated on mild steel panels and cured. Performances of the cured films were tested. Findings The polyurethanes (PU) resin cured to a harder film with better thermal stability. Films showed excellent adhesion properties, while higher content of PET exhibited higher pencil hardness, better water, salt, acid and alkali resistance. Research limitations/implications Other vegetable oils could also be used. The alkyd structure could be changed by formulation to have different functionality and the ability to incorporate higher amount of PET waste. Rate of glycolysis of PET could be increased by higher amount of ethylene glycol. Practical implications This method has managed to use waste PET in producing new polyol and PU resins. The cured films exhibit good mechanical and chemical properties, as well as excellent adhesion and thermal stability. Social implications The non-biodegradable PET has created environmental pollution problems connected to littering and illegal landfilling. It has become necessary to pay greater attention to recycling PET bottles for obtaining valuable products. Originality/value This approach is different from the earlier reports, where PET was recycled to recover the raw materials.

Developing functional foods using red palm olein. IV. Tocopherols and tocotrienols

2004 ◽  
Vol 85 (4) ◽  
pp. 579-583 ◽  
Author(s):  
Jamila M. Al-Saqer ◽  
Jiwan S. Sidhu ◽  
Suad N. Al-Hooti ◽  
Hanan A. Al-Amiri ◽  
Amani Al-Othman ◽  
...  
Keyword(s):  
Functional Foods ◽  
Palm Olein ◽  
Red Palm Olein

scholarly journals Storage Stability Assessment of Red Palm Olein in Comparison to Palm Olein

2020 ◽  
Vol 69 (10) ◽  
pp. 1163-1179
Author(s):  
Radhika Loganathan ◽  
Azmil Haizam Ahmad Tarmizi ◽  
Shireene Ratna Vethakkan ◽  
Kim-Tiu Teng
Keyword(s):  
Palm Olein ◽  
Storage Stability ◽  
Stability Assessment ◽  
Red Palm Olein

Chronic Intake of Red Palm Olein and Palm Olein Produce Beneficial Effects on Plasma Lipid Profile in Rats

2005 ◽  
Vol 4 (2) ◽  
pp. 89-96 ◽  
Author(s):  
Y. Kamisah . ◽  
A. Adam . ◽  
W.Z. Wan Ngah . ◽  
M.T. Gapor . ◽  
O. Azizah . ◽  
...  
Keyword(s):  
Lipid Profile ◽  
Palm Olein ◽  
Plasma Lipid ◽  
Plasma Lipid Profile ◽  
Beneficial Effects ◽  
Red Palm Olein

Chemical and deep-frying oxidative stability of sunflower–red palm olein blends

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Nombulelo Zulu ◽  
Eugenie Kayitesi ◽  
Opeolu M. Ogundele
Keyword(s):  
Oxidative Stability ◽  
Palm Olein ◽  
Chemical Properties ◽  
Deep Frying ◽  
Important Ingredient ◽  
Content Type ◽  
Oil Blends ◽  
Red Palm Olein ◽  
And Storage ◽  
Different Levels

PurposeThe effect of the addition of red palm olein (RPO) as a natural antioxidant to sunflower (SF) on chemical properties and deep-frying oxidative stability of resultant oil during storage.Design/methodology/approachRPO was added to SF at different levels 0, 5, 10, 15, 20, 25, 50, 75 and 100 (w/w), and potato chips were fried in oil blends repeatedly at 180 °C for 2.5 min for five days to evaluate the effect on chemical properties and oxidative stability.FindingsThe results revealed that linoleic acid and total polar compound (TPC) contents decreased in all RPO and SF resultant oil after five days of storage. Colour significantly (p = 0.05) decreased, while peroxide and iodine values were significantly lowered during storage. The oxidative stability increased significantly in the resultant oil. However, an increase in free fatty acid (FFA) before frying significantly reduced with repeated frying of resultant oil during storage. RPO (5–75%) therefore retards oxidative rancidity in the resultant oil after repeated deep frying and storage.Originality/valueSF oil is high in polyunsaturated fatty acids but prone to oxidation upon heating and storage. RPO is an important ingredient used in industrial frying rich in phytonutrients and a better replacement to synthetic antioxidants. This study indicated that supplementing SF oil with RPO may be recommended to improve the oxidative stability of oils during frying.

The effect of red palm olein and refined palm olein on lipids and haemostatic factors in hyperfibrinogenaemic subjects

2004 ◽  
Vol 113 (1) ◽  
pp. 13-25 ◽  
Author(s):  
Susanna C Scholtz ◽  
Marlien Pieters ◽  
Welma Oosthuizen ◽  
Johann C Jerling ◽  
Magdalena J.C Bosman ◽  
...  
Keyword(s):  
Palm Olein ◽  
Haemostatic Factors ◽  
Red Palm Olein

Real time monitoring by time-domain NMR of ring opening metathesis copolymerization of norbornene-based red palm olein monomer with norbornene

2020 ◽  
Vol 140 ◽  
pp. 110048 ◽  
Author(s):  
Henrique Fernandes ◽  
Jefferson G. Filgueiras ◽  
Eduardo R. de Azevedo ◽  
Benedito S. Lima-Neto
Keyword(s):  
Real Time ◽  
Time Domain ◽  
Ring Opening ◽  
Palm Olein ◽  
Real Time Monitoring ◽  
Red Palm Olein
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