Production of Bakery Fat from Blends of Allanblackia floribunda (Vegetable Tallow) and Soybean (glycine max) Oil
Obiesie, Uzodinma Chidebere, Okwechime, Uzodinma Justice, Chukwu, Susan, Philibiana, Irechukwu, Frankline Ijezie
Abstract
Allanblackia floribunda and soybean oil were blended in ratio 40:60 (Allanblackia: Soybean) and used in the formulation of bakery fat. Physicochemical properties of the individual oils and as well as the formulated bakery fat were evaluated and compared with a commercial counterpart. Result revealed that moisture content, smoke point, flash point, density and melting point of A. floribunda and soybean oil were, respectively, 0.49 and 0.25% , 194.0 and 189.0?, 266.5 and 249.0?, 0.888 and 0.915 g/cm3, 36.5 and -20.50?. Similarly, oil colour, viscosity and refractive index were, 20.2Y, 3.2R and 20.0Y, 4.2R, 35.0 and 25.0 Cst, 1.46 and 1.47°C. Solid fat content ranged from 0.00 to 84.5(40 - 10?) in soybean and A. floribunda, respectively. Formulated bakery fat had melting point of 37.9?, free fatty acid content (0.08%), water content (16.35%), salt (1.45%) and fat content (82.04%) while the control sample had melting point of 41.0?, free fatty acid content (0.21%), water content (18.30%), salt (1.50%) and fat content (80.20%). Formulated bakery fat compared favorably with the commercial equivalent in terms of physicochemical properties; Allanblackia fat provided a solid fat base with sharp melting point crucial for creating bakery fat that maintain their shape and structure during baking while soybean oil rich in polyunsaturated fatty acids contributes to the nutritional profile of the bakery fat. Allanblackia and soybean oil in bakery fat is recommended to encourage utilization and value addition to indigenous crops.
Keywords
Allanblackia fat
Soybean oil
Bakery Fat
Blends
Physicochemical
References
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as confectionery fats Journal Oil Palm Resources. 29(3) 301-10
Hatmi R.U, Ainuri M, Sukartiko A.C., (2021). Fatty acid composition of cocoa beans from
Yogyakarta special region for the establishment of geographical origin discriminations.
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physicochemical properties. LWT-Food Science and Technology, 76, 156-163.
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oleogels with mixtures of candelilla wax and beeswax Journal of Food
Science, 85 (10) pp. 3293-3302
Ibourki M, AitBouzid H, Bijla L, (2022). Physical fruit traits, proximate composition, fatty acid
and elemental profiling of almond [Prunus dulcis Mill. DA Webb] kernels from ten
genotypes grown in southern Morocco. OCL 29: 9.
Iwe M.O, Michael N, Madu NE, Obasi N.E, Onwuka G.I, (2017). Production and Evaluation of
Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends. Agro
technology 6: 166.
Jonathan C. Onyekwelu and Abosede A. Ayeni, (2021).Proximate and antioxidant properties, oil
yield and characterization of vegetable tallow tree (Allanblackia floribunda Oliv.)
Forests and Forest Products Journal 21: 16-27
Karoui I.J, Ayari J, Ghazouani N, Abderrabba M., (2020). Physicochemical and biochemical
characterizations of some Tunisian seed oils. OCL 27: 29.
Kaseke, T.; Opara, U.L.; Fawole, O.A, (2021). Novel seed pre-treatment techniques: Effect on
oil quality and antioxidant properties—A review Journal Food Science Technology., 58,
1–14.
Konuskan, D.B.; Arslan, M.; Oksuz, A, (2019). Physicochemical properties of cold pressed
sunflower, peanut, rapeseed, mustard and olive oils grown in the Eastern Mediterranean
region. Saudi Journal of Biological Sciences, 26 (2), 340-344.
Kumar, R.; Chandra, S.; Samsher, K.K.; Kumar, T.; Kumar, V. (2018). Analysis of the physical
and chemical characteristics of edible vegetable blended oil. International Journal of
Chemical Studies 6, 10-15.
Medeiros de Azevedo, W.; Ribeiro de Oliveira, L.F.; Alcântara, M.A.; Tribuzy de
MagalhĂŁesCordeiro, A.M.; Florentino da Silva Chaves Damasceno, K.S.; Kelly de
AraĂşjo, N.; Fernandes de Assis, C.; Caninde de Sousa Junior, F, (2020). Physicochemical
characterization, fatty acid profile, antioxidant activity and antibacterial potential of
cacay oil, coconut oil and cocoa butter. PloS one 15
Merkx, D.W.H., Hong, G.T.S., Ermacora, A. and van Duynhoven, J.P.M. (2018). Rapid
quantitative profiling of lipid oxidation products in a food emulsion by 1H NMR.
Analytical Chemistry, 90 (7), 4863-4870
Moriya, Yuzuki, Yoshimune Hasome, and Kiyoshi Kawai. (2020). “Effect of Solid Fat Content
on the Viscoelasticity of Margarine and Impact on the Rheological Properties of Cookie
Dough and Fracture Property of Cookie at Various Temperature and Water Activity
Conditions.” Journal of Food Measurement and Characterization 14(6):2939–46
Nanayakkara T, Wijelath W, Marso T. (2020). Deep-fat frying of vegetable oils: major chemical
reactions and effect of natural extracts on oxidative stability –A review. SriLankan
Journal of Agricultural Ecosystem (2): 81–102.
Nasirpour-Tabrizi P, Azadmard-Damirchi P, Hesari J. , KhakbazHeshmati M. , Savage,
G.P., (2020). Production of a spreadable emulsion gel using flaxseed oil in a matrix of
hydrocolloids Journal of Food Processing and Preservation, 44 (8) (2020), pp. 1-10,
Novidzro KM, Wokpor K, Fagla BA, (2019). Étude de quelquesparamètresphysicochimiques et
analyse des élémentsminéraux, des pigments chlorophylliens et caroténoïdes de l’huile de
grains de Griffoniasimplicifolia. International Journal Biology Chemistry Science 13(4):
2360–2373.
Nguyen, Viet, Tom Rimaux, Vinh Truong, Koen Dewettinck, and Filip Van Bockstaele. (2021).
“The Effect of Cooling on Crystallization and Physico-Chemical Properties of Puff
Pastry Shortening Made of Palm Oil and Anh
B.; Sun, J., (2020). Profiling of seed fatty acid composition in 1025 Chinese soybean
accessions from diverse ecoregions. Crop. Journal, 8, 635–64
Alvarenga,B. R. , F. A. N. Xavier, F. L. F. Soares, and R. L. Carneiro,( 2018). “Thermal
stability assessment of vegetable oils by Raman spectroscopy and chemometrics,” Food
Analytical Methods, pp. 1969–1976.
AOAC, (2019). Official methods of analysis of the Association of Official Analytical Chemists:
Official methods of analysis of AOAC international, (21st ed.,). Washington DC: AOAC.
AOCS, (2017). American Oil Chemists’ Society. Official and Recommended practices of the
AOCS. 18th Edition, AOCS Press Publication
Azinta, C. O., Mbah, G. O., &Omotioma, M., (2021). Analysis of Effects of Foreign Clay and
Local Clay Additives on Viscosity of Water Based Drilling Mud. Journal of Engineering
Research and Reports, 21(4), 60–67.
Bordon, M.G.; Meriles, S.P.; Ribotta, P.D.; Martine, M.L (2019). Enhancement of composition
and oxidative stability of chia (Salvia hispanica L.) seed oil by blending with specialty
oils. Journal Food Science, 84, 1035–1044
Brahmi, F, Haddad S, Bouamara K, (2020). Comparison of chemical composition and biological
activities of Algerian seed oils of Pistacia lentiscus L., Opuntiaficusindica (L.) mill.
andArganiaspinosa L. Skeels. Ind Crops Prod 151: 112456
Chai, X, Meng Z, Cao P, Liang X, Piatko X, Campbell S,. Lo S.K, and Liu Y, (2018). Food
Chemistry., 255, 49–5
Cisse, V and Yemiscioglu F, (2019). Cacao Butter and Alternatives Production
CukurovaTar?mveG?daBilimleriDergisi34(1) 51-60
De Alzaa F, Guillaume C and Ravetti, L., (2018). Evaluation of chemical and physical changes
in different commercial oils during heating, Acta Scientific Nutritional Health, 2 (6): 02-
Detry T.J. (2021), V. Van Hoed, J. Sterckx, C. Deledicque, K. Sato, C. Blecker, S. Danthine
Physicochemical properties of palm oil-based puff pastry model margarines related to
their baking performance in long-term storage European Journal of Lipid Science and
Technology, 123 (1) pp. 1-12
Dorni, C.; Sharma, P.; Saikia, G.; Longvah, T (2018). Fatty acid profile of edible oils and fats
consumed in India. Food Chemistry. 238, 9-15,
Epanda, M.A.; Donkeng, R.T.; Nonga, F.N.; Frynta, D.; Adi, N.N.; Willie, J.; Speelman, S
(2020). Contribution of Non-Timber Forest Product valorisation to the livelihood assets
of local people in the Northern periphery of the Dja Faunal Reserve, East
Cameroon.Forests, 11, 1019
FAO, (2015). Food and Agriculture Organization of the United Nations, Minor Oil Crops. Part
II– Non-Edible Oils. http://www.fao.org/docrep/x5043e/x5043E0d.html
Fruehwirth ,S, Egger S. , D. Kurzbach, J. Windisch, F. Jirsa, T. Flecker, M. Pignitter,(2021),
Ingredient-dependent extent of lipid oxidation in margarine, Antioxidants, 10 (1) pp. 1-
ESFA, (2017). Technical report on scientific and technical assistance on trans fatty acids,
http://www.efsa.europa.eu/en/supporting/pub/en-1433
GargM,Wason S, Meena PL, Chopra R, Sadhu SD, Dhyani A.,(2021). Effect of frying
physicochemical properties of sesame and soybean oil blend. Journal Applied Natural
Science 13(3): 820–829.
Guillaume C, De Alzaa F, and Ravetti L, (2018).Evaluation of chemical and physical changes in
different commercial oils during heating,” Acta Scientific Nutritional Health, pp. 2–11
Han Lyn F, C.P. Tan, R.M. Zawawi, Z.A. Nur Hanani, (2021). Physicochemical properties of
chitosan/ graphene oxide composite films and their effects on storage stability of palm-oil
based margarine, Food Hydrocolloids, 117, p. 106707
Hassim N A M and Dian L N H M, (2017). Usage of palm oil, palm kernel oil and their fractions
as confectionery fats Journal Oil Palm Resources. 29(3) 301-10
Hatmi R.U, Ainuri M, Sukartiko A.C., (2021). Fatty acid composition of cocoa beans from
Yogyakarta special region for the establishment of geographical origin discriminations.
Agri technology 41 (1): 25-33.
Hu, P., Xu, X., & Yu, L. L., (2017). Interesterified trans-free fats rich in sn-2 nervonic acid
prepared using Acer truncatum oil, palm stearin and palm kernel oil, and their
physicochemical properties. LWT-Food Science and Technology, 76, 156-163.
Hwang H.S. , J.K. Winkler-Moser, (2020),Properties of margarines prepared from soybean oil
oleogels with mixtures of candelilla wax and beeswax Journal of Food
Science, 85 (10) pp. 3293-3302
Ibourki M, AitBouzid H, Bijla L, (2022). Physical fruit traits, proximate composition, fatty acid
and elemental profiling of almond [Prunus dulcis Mill. DA Webb] kernels from ten
genotypes grown in southern Morocco. OCL 29: 9.
Iwe M.O, Michael N, Madu NE, Obasi N.E, Onwuka G.I, (2017). Production and Evaluation of
Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends. Agro
technology 6: 166.
Jonathan C. Onyekwelu and Abosede A. Ayeni, (2021).Proximate and antioxidant properties, oil
yield and characterization of vegetable tallow tree (Allanblackia floribunda Oliv.)
Forests and Forest Products Journal 21: 16-27
Karoui I.J, Ayari J, Ghazouani N, Abderrabba M., (2020). Physicochemical and biochemical
characterizations of some Tunisian seed oils. OCL 27: 29.
Kaseke, T.; Opara, U.L.; Fawole, O.A, (2021). Novel seed pre-treatment techniques: Effect on
oil quality and antioxidant properties—A review Journal Food Science Technology., 58,
1–14.
Konuskan, D.B.; Arslan, M.; Oksuz, A, (2019). Physicochemical properties of cold pressed
sunflower, peanut, rapeseed, mustard and olive oils grown in the Eastern Mediterranean
region. Saudi Journal of Biological Sciences, 26 (2), 340-344.
Kumar, R.; Chandra, S.; Samsher, K.K.; Kumar, T.; Kumar, V. (2018). Analysis of the physical
and chemical characteristics of edible vegetable blended oil. International Journal of
Chemical Studies 6, 10-15.
Medeiros de Azevedo, W.; Ribeiro de Oliveira, L.F.; Alcântara, M.A.; Tribuzy de
MagalhĂŁesCordeiro, A.M.; Florentino da Silva Chaves Damasceno, K.S.; Kelly de
AraĂşjo, N.; Fernandes de Assis, C.; Caninde de Sousa Junior, F, (2020). Physicochemical
characterization, fatty acid profile, antioxidant activity and antibacterial potential of
cacay oil, coconut oil and cocoa butter. PloS one 15
Merkx, D.W.H., Hong, G.T.S., Ermacora, A. and van Duynhoven, J.P.M. (2018). Rapid
quantitative profiling of lipid oxidation products in a food emulsion by 1H NMR.
Analytical Chemistry, 90 (7), 4863-4870
Moriya, Yuzuki, Yoshimune Hasome, and Kiyoshi Kawai. (2020). “Effect of Solid Fat Content
on the Viscoelasticity of Margarine and Impact on the Rheological Properties of Cookie
Dough and Fracture Property of Cookie at Various Temperature and Water Activity
Conditions.” Journal of Food Measurement and Characterization 14(6):2939–46
Nanayakkara T, Wijelath W, Marso T. (2020). Deep-fat frying of vegetable oils: major chemical
reactions and effect of natural extracts on oxidative stability –A review. SriLankan
Journal of Agricultural Ecosystem (2): 81–102.
Nasirpour-Tabrizi P, Azadmard-Damirchi P, Hesari J. , KhakbazHeshmati M. , Savage,
G.P., (2020). Production of a spreadable emulsion gel using flaxseed oil in a matrix of
hydrocolloids Journal of Food Processing and Preservation, 44 (8) (2020), pp. 1-10,
Novidzro KM, Wokpor K, Fagla BA, (2019). Étude de quelquesparamètresphysicochimiques et
analyse des élémentsminéraux, des pigments chlorophylliens et caroténoïdes de l’huile de
grains de Griffoniasimplicifolia. International Journal Biology Chemistry Science 13(4):
2360–2373.
Nguyen, Viet, Tom Rimaux, Vinh Truong, Koen Dewettinck, and Filip Van Bockstaele. (2021).
“The Effect of Cooling on Crystallization and Physico-Chemical Properties of Puff
Pastry Shortening Made of Palm Oil and Anh
