Effect of Chemical Interesterification on the Physicochemical Characteristics and Fatty Acid Profile of Bakery Shortening Produced from Shea Butter and Fluted Pumpkin Seed Oil Blend

Chibor Bariwere Samuel^1, , Eke-Ejiofor Joy¹ and Kiin-Kabari David Barine¹

¹Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria

Cite this paper:
Chibor Bariwere Samuel, Eke-Ejiofor Joy and Kiin-Kabari David Barine. Effect of Chemical Interesterification on the Physicochemical Characteristics and Fatty Acid Profile of Bakery Shortening Produced from Shea Butter and Fluted Pumpkin Seed Oil Blend. American Journal of Food Science and Technology. 2018; 6(4):187-194. doi: 10.12691/ajfst-6-4-8

Abstract

The objective of this work was to evaluate the effect of chemical interesterification, as a modification process on the physicochemical properties and fatty acid profile of bakery shortening produced from a blend of Shea stearin and fluted pumpkin seed oil. The Shea nut oil was fractionated, and the solid stearin fraction blended with fluted pumpkin seed oil in the following ratios: 30:70, 40:60, 50:50,and 60:40 (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), homogenized by continuous stirring and crystalized by cooling at 17°C, then tempered at 23 – 25°C for 48h, to attain a stable polymorphic form, used as non-interesterified blends (NIEBs). Another set of 30:70; 40:60; 50:50; and 60:40 (Shea stearin: fluted pumpkin seed oil), were chemically interesterified with sodium methoxide (CH₃ONa) as catalyst, crystalized, stabilized, and used as chemically interesterified blends (CIEBs).The chemical properties, physical characteristics (including solid fat content), and the fatty acid profile of all the chemically interesterified (CIEB) and the non-interesterified (NIEB) samples were determined. There was no significant (p>0.05) change in the peroxide value, iodine value, and the refractive index of NIEBs and there corresponding CIEBs. The acid value, free fatty acids, slip melting point, density, and solid fat content were significantly (p<0.05) reduced after interesterification. Interesterification caused rearrangement of triacylglycerol species, resulting in increased unsaturated fraction and reduction in the saturated fraction. Interesterification gave fats with wide plastic range suitable for bakery fats, icing-shortening, filler fats, and all-purpose shortenings.

Keywords:
Shea butter fluted pumpkin interesterification physicochemical fatty acid profile bakery shortening

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Gioielli, L.A., Silva, R.C., Soares, F.A.S.M., Silva, K.G., and Goncalves, M.I.A. Structured lipids obtained by chemical interesterification of olive oil and palm stearin. LWT-Food Science and Technology.2010; 43: 752-758.
[2]	Khalid, K., Mushairean, M., Kamaruzaman, J., and Rahman, A. Lowering of palmoil cloud point by enzymatic acidolysis. World Applied Science Journal. 2011; 12: 28-31.
[3]	Katan, M. B., Zock, P. L., & Mensink, R. P. Trans- fatty acids and their effect on lipoproteins in humans. Annual Review of Nutrition. 1995; 15, 473-493.
[4]	Petrauskaitea, V., De Greyt, W., Kellen, M., and Huyghebaet, A. Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends. Journal of American oil chemists’ Society. 1998; 75(4):489-493
[5]	Soarres, F.A.S.M., Silva, R.C., Silva, K.C.G., Lourenco, M.B., Soares, D.E., and Gioielli, L.A. Effect of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein. Food Research International. 2009; 42(9): 1287-1294.
[6]	Fauzi, S.H.M., Rashid, N.A., and Zahha, O. Effect of chemical interesterification on the physicochemical, microstructure and thermal properties of palm stearin, palm kernel oil and soybean oil blends. Food Chemistry. 2013; 137: 8-17.
[7]	Norizzah, A.R., Norsyamimi, M., ZALIHA, O., NeuAzimah, K. and Siti Hazirah, M.F. Physicochemical properties of palm oil and palm kernel oil blend fractions after interesterification. International Food Research Journal. 2014; 22(4), 1390-1395.
[8]	Rousseau, D., Forestiére, K., Hill, A. R., & Marangoni, A. G. Restructuring butterfat through blending and chemical interesterification. 1. Melting behaviour and triacylglycerol modifications. Journal of the American Oil Chemists’ Society. 1996; 73, 963-972.
[9]	Marangoni, A. G., & Rousseau, D. Chemical and enzymatic modification of butterfat and butterfat–canola oil blends, Food Research International. 1998; 31(8), 595-599.
[10]	Isreal, M.O. Shea butter: An opposite replacement for trans-fat in margarine. Journal of Nutrition and Food Science. 2015; S11: S11001.
[11]	Badifu,G.I.O. and Abah, M.C.O Physicochemical properties and storage of oil from Science Seed and Shea nut Kernels Nigeria. Journal of Science and Technology. 1998; 2, 166-122.
[12]	Obibuzur, J.U., Abigor, R.D., Omamor, I., Omoriyekemen, V., Okogbenin, E.A and Okunwaye, T. A two- year seasonal survey of the quality of Shea butter produced in Niger State of Nigeria. African Journal of Food Science. 2014; 8(2): 64-74.
[13]	Eddy, N.O., Ukpong, J.A. and Ebenso, E.E. Lipids Characterization and Industrial Potentials of Pumpkin Seeds (Telfairia Occidentalis and cashew Nuts (Anacardium occidentalis) E Journal of Chemistry. 2011; 8(4), 1986-1992.
[14]	Bello, M.o., Akindele, T.l., Adeoye, D.O, and Oladinej, A.O. Physicochemical properties and fatty acid profile of seed oil of Telfariria Occidentalis Hook F. International Journal of Basic and Applied Science. 2011; 11(6) 9-14.
[15]	Giami S. Y., Chibor B. S., Edebiri K. E., and Achinewhu S. C. Changes in nitrogenous and other chemical constituents, protein fractions and in vitro protein Digestibility of germinated Fluted Pumpkin (Telfairia Occidentalis Hook) seed. Plant Foods for Human Nutrition. 1999; 53, 333-342.
[16]	Rios, R.V., Pessanha, M.D.F., Almeida, P.F., Viana, C.L. and Lanne, S.C. Application of fat in some food products. Food Science and Technology (Campinas). 2014; 3 (1), 3-15.
[17]	AOAC. Association of Official Analytical Chemist, official methods of Analysis.19th edition, Washington, D.C. 2012.
[18]	O’Brien, R.D. Fats and Oil. Formulating and processing for Application, 2nd ed. Technomic Publishing Co. Inc Lancester, pp.437-458. 2004.
[19]	ISEO. Food Fats and Oil. Institute of Shortening and Edible oils 9th edition New, Washington, DC. www.iseo.org. 2006.
[20]	NIS: 289. Nigerian Industrial Standard, Standard for Edible Vegetable Oil. SON, UDC 668. 34 Lagos Nigeria. 1992.
[21]	CODEX-STAN.210. Cordex Alimentairus Commission Standard for named Vegetable oils Vol. 8, Rome, pp. 12-22. 1999.
[22]	Alejandro G. M and Ghazani S. M. Trends in interesterification of fats and oil. ILSI NA, Washington DC. 2012.
[23]	De Greyt, W. Chemical vs enzymatic interesterification. IUPAC-AOCS workshop on fats, oils and oilseeds Analysis and production. Tunis, Tunesia. 2004.
[24]	AOCS. The Official methods and recommended practices of American Oil Chemists’ Society, method Cd 16b, 11-93. Champaign Illinois: American Oil Chemists’ Society Press. 2013.
[25]	Bhise, S.R., Kaur, A. and Jassal, V. Replacement of bakery shortening with rice bran oil in the preparation of muffins. African Journal of Biochemistry Research. 2014; 8(7), 141-146.
[26]	Karabulut, I., Turan, S., and Ergin, G. Effects of Chemical Interesterification on solid fat content and slip melting point of fat/ oil blend. European. Food Resource. Technol. 2004; 218, 224-229.
[27]	Zaeroomali, M., Maghsoudlou, Y. and Araey, P. Effect of storage in refrigerated temperature.European Journal of Experimental Biology. 2014; 4(3), 182-184.
[28]	CIA. The Culinary Institute of America. The Professional Chef. (9th Ed). Hoboken, New Jersey. 2011.
[29]	Narine, S.S., Ghotra, B.S. and Dyal, S.D. Lipid Shortenings: a review. Food Research International. 2002; 35, 1015-1048.
[30]	Podmore, J. Bakery fats, In Fats in food Technology, ed by Rajahkk. CRC Press Sheffield, pp.30-68. 2002.
[31]	Cheong, C.Z. Physicochemical, textural and Viscoelastic properties of palm diacylglycerpol bakery shortening during Storage. Journal of the Science of Food and Agriculture. 2010; 90(13), 2310-2317.
[32]	Dos Santos, M.T., Gerbaud, V. and Leroux, G.A.C. Solid fat content of vegetable oils and simulation of Interesterification Reaction: Predictions from Thermodynamic Approach. Journal of Food Engineering, Elsevier. 2014; 126, 198-205.
[33]	Manley, D.J.R. Technology of Biscuits, Crackers and Cookies, 2nd ed., Ellis Horwood, Chichester, pp 282-298. 1991.
[34]	Danthine, S and Deroanne, C. Physical and textural Characteristics of hydrogenated low-ericic acid rapeseed oil and low-erucic rapeseed oil blends. Journal of American Oil Chemists’ Society. 2003; 80(2), 109-114.