Blends (30:70, 50:50 and 70:30 w/w) of Moringa oleifera seed oil (MoO) with palm olein (PO), palm stearin (PS), palm kernel oil (PKO) and virgin coconut oil (VCO) were prepared. To determine the physicochemical properties of the blends, the iodine value (IV), saponication value (SV), fatty acid (FA) composition, triacylglycerol (TAG) composition, thermal behaviour (DSC) and solid fat content (S...

the effect of four types of shortening including a commercially vegetable oil (as control), palm olein (po), palm stearin (ps), and a blend of the latter two oils with rapeseed oil (bf) on the rheological properties of cookie dough was determined by using dynamic oscillatory measurement testing. all of the obtained dough treatments showed weak liquid viscoelastic behavior. their storage (g ) an...

There is emerging evidence to show that high levels of NEFA contribute to endothelial dysfunction and impaired insulin sensitivity. However, the impact of NEFA composition remains unclear. A total of ten healthy men consumed test drinks containing 50 g of palm stearin (rich in SFA) or high-oleic sunflower oil (rich in MUFA) on separate occasions; a third day included no fat as a control. The fa...

a School of Industrial Technology, Universiti Sains Malaysia, Minden, 11800 Penang, Malaysia b Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Malaysia c Faculty of Pharmacy, International Islamic University, Kuantan Campus, 25200 Kuantan, Pahang D/M, Malaysia d School of Distance Education, Universiti Sains Malaysia, Minden, Penang 11...