Browsing by Author "Gobie, Mulugojjam"

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    Physicochemical Characteristics and Shelf Life Stability of Soya Bean Oil-Based Shortening
    (Addis Ababa University, 2019-11) Gobie, Mulugojjam; Urga, Kelbessa (Prof.)
    Fats and o ils enh ance the foods we eat by prov iding textu re and mouth fee l, impa rting fl avo r, and contri but ing to the feeling of sat iety after eatin g. Most edible o ils have limited appl icat ion in food products in the origin al form. I-Ience, modifi cation techniques are appli ed to extend and increase the ir use in food fo rmu lations. Shorten ing is a fat product that incorporates tenderness in the food (e.g .. bakery products) in whi ch it is used. Pa lm stearin is theoretica lly a potential to be used as raw mater ia l for shortening manu facturing beca use of its triacylg lycero ls composition . T he restr icti on of some relig ions and beliefs and a lso lim ited supply of animal shortenin g, e fforts have been made to develop the tech nology to substitute an imal fat with vegetab le fat. The a im of this study was to develop se misolid fats (sho rtening) li·om soybean oi l and palm stearin formu lations. It was prod uced by formu lat ing a blend, so lid ifying a nd plasti ciz ing the bl e nd, and packing the fina l shortening prod uct. Ph ys icochemica l property and stabi lity of the processed shorten ing were determined and homemade cookies were prepared for sensory acceptability test. Stab ility tests of the processed shortening were determin ed for 6-months every two months interva l. Three types of vegetab le shortening "ere tested: (i) shorteni ng with 60% palm stearin (S60), shortening with 70% palm stearin (S70) and (ii i) commercial shorten ing (e). The results obtai ned from this work showed that th ~ ac id ity, peroxide va lue and fi·ee fatty ac id va lues were inc reased with storage tim e and stl ,rage temperatu re. The phys icochemical prope rties of the samples were within the r~qu ire m ents o rthe food doma in exce pt commerc ia l shortening at 6-month storage. The samples stored at 37 °C exhibi ted the highest ac id. pe roxide. and li·ee fatty acid va lues throughout sto rage ti me. In conclus ion . shortening produced from 60% pa lm stea rin (S60) a nd sto red at room temperat ure has shown a good phys icochem ica l characteri st ic a nd wel l accepted lo r din"ren t .,e nsory attributes.