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Development and Evaluation of Palm-based Tibetan Butter Equivalent: Formulation, Rheology, Texture and Microstructure
  • +2
  • Chuan-Guo Ma,
  • Jie-Yu Li,
  • Min Ji,
  • Yoong Jun Hao,
  • Xiao-Wei Chen
Chuan-Guo Ma
Henan University of Technology
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Jie-Yu Li
Henan University of Technology
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Min Ji
Palm Oil Research and Technical Service Institute of MPOB
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Yoong Jun Hao
Palm Oil Research and Technical Service Institute of MPOB
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Xiao-Wei Chen
Henan University of Technology
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Abstract

Palm-based Tibetan butter equivalent was developed and evaluated from formulation, rheology, texture to microstructure. Firstly, the compatibility of palm stearin and palm olein was ascertained. The formulations of palm-based Tibetan butter equivalent were then optimally developed using a combination of palm stearin (37.5%), palm olein (37.5%) and soybean oil (25%). These were found to contain high unsaturated fatty acids and analogous solid fat content (SFC) at varying temperatures. Moreover, the palm-based Tibetan butter equivalent (TBE) showed a shear-thinning behavior, a gel characteristic, good plasticity and comparable texture characteristics (such as hardness, adhesion, cohesiveness and elasticity) to traditional Tibetan butter (TB). Furthermore, as determined by polarized light microscopy (PLM) and confocal laser scanning microscopy (CLSM), the microstructures also showed a similar structure, thus further indicating that palm oil is a good candidate as a substitute in making Tibetan-style butter. Overall, the palm-based Tibetan butter equivalent was developed by physical technology and could assist in increasing the enjoyable population as well as addressing the challenge of resource shortage, geographical origin and season of production.

Peer review status:UNDER REVIEW

27 Jun 2021Submitted to Journal of the American Oil Chemists' Society
28 Jun 2021Assigned to Editor
28 Jun 2021Submission Checks Completed
16 Jul 2021Reviewer(s) Assigned
13 Aug 2021Review(s) Completed, Editorial Evaluation Pending