Improving the quality and oxidative stability of vegetable oil shortening using fermented dairy products and wheat gluten

Abstract

Trails were carried out to produce vegetable oil shortening based on blends of palm oil and palm stearin. Simulation of ghee flavor by using some fermented dairy products as well as improving the oxidative stability using natural antioxidant, were also attempted. Blending palm oil with 5% palm stearin resulted in a shortening with acceptable melting and textural properties. Boiling the acceptable shortening blend with 2% of either sour cream or fermented milk (yoghurt) improved the flavor of the resultant shortening without significant effect on its physical properties. A comparison between the synthetic antioxidant butylated hydroxytoluene (BHT) and wheat gluten, as a natural antioxidant, was carried out. Oxidative stability of the shortening was enhanced due to the addition of wheat gluten more than by BHT.