Development and Evaluation of Palm-based Tibetan Butter Equivalent:
Formulation, Rheology, Texture and Microstructure
Abstract
Palm-based Tibetan butter equivalent was developed and evaluated from
formulation, rheology, texture to microstructure. Firstly, the
compatibility of palm stearin and palm olein was ascertained. The
formulations of palm-based Tibetan butter equivalent were then optimally
developed using a combination of palm stearin (37.5%), palm olein
(37.5%) and soybean oil (25%). These were found to contain high
unsaturated fatty acids and analogous solid fat content (SFC) at varying
temperatures. Moreover, the palm-based Tibetan butter equivalent (TBE)
showed a shear-thinning behavior, a gel characteristic, good plasticity
and comparable texture characteristics (such as hardness, adhesion,
cohesiveness and elasticity) to traditional Tibetan butter (TB).
Furthermore, as determined by polarized light microscopy (PLM) and
confocal laser scanning microscopy (CLSM), the microstructures also
showed a similar structure, thus further indicating that palm oil is a
good candidate as a substitute in making Tibetan-style butter. Overall,
the palm-based Tibetan butter equivalent was developed by physical
technology and could assist in increasing the enjoyable population as
well as addressing the challenge of resource shortage, geographical
origin and season of production.