Optimasi Pencampuran Minyak Nabati Bebas Lemak Trans untuk Cokelat Isian Menggunakan Software Design Expert 13
Article Sidebar
Accepted
22 April 2024
Published
21 June 2024
Keywords:
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blending, chocolate filling, solid fat content, trans fatty acid, vegetable fat
Abstract
Restriction of trans fatty acids (TFA) in the diets due to their negative impacts on health has led to the development of various TFA-free products. Blending is one of the common methods used to obtain TFA-free fats. This study aimed to obtain optimum formula of TFA-free oil, designed by using Design Expert 13 mixture with a simplex-lattice design for chocolate filling application. There were four types of oils, namely palm oil (PO), palm olein (PL), palm kernel oil (PKO), and chemically interesterified palm oil (CIE). Analysis was performed on chemical and physical properties of the oil blends as well as the physical properties of chocolate filling made from the oil blends. Commercial partially hydrogenated oil (PHO) was used as a comparison. The results showed that two out of six oil blends were recommended by the software, and both conformed to the specifications of commercial PHO, namely E (blend of 48% CIE and 52% PL) and F (blend of 33% CIE, 21% PKO, 17% PL, and 29% PO). The induction period (IP) and crystallization rate of sample E and F are lower than PHO. All chocolate fillings showed good emulsion stability (oil released <0.1%). The texture of chocolate fillings F and E were softer than PHO. Principal component analysis and orthogonal partial least square-discriminant analysis graphs showed that all samples were located in different cluster, but sample F was closer to PHO compared to E. In conclusion, although the optimum blends obtained through the use of Design Expert had similar solid fat content to PHO, the chemical and physical characteristics of the oil blend and chocolate filling were significantly different from PHO. Therefore, there is a further need to evaluate the use of E or F blends to replace PHO.
References
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Manzocco, L., Calligaris, S., Camerin, M., Pizzale, L., & Nicoli, M. C. (2014). Prediction of firmness and physical stability of low-fat chocolate spreads. Journal of Food Engineering, 126, 120–125. https://doi.org/10.1016/j.jfoodeng.2013.10.042
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Müller, M., & Careglio, E. (2018). Influence of free fatty acids as additives on the crystallization kinetics of cocoa butter. Journal of Food Research, 7(5), 86–97. https://doi.org/10.5539/jfr.v7n5p86
Naeli, M. H., Farmani, J., & Zargaraan, A. (2017). Rheological and physicochemical modification of trans‐free blends of palm stearin and soybean oil by chemical interesterification. Journal of Food Process Engineering, 40(2), e12409. https://doi.org/10.1111/jfpe.12409
Naeli, M. H., Milani, J. M., Farmani, J., & Zargaraan, A. (2020). Development of innovative ethyl cellulose-hydroxypropyl methylcellulose biopolymer oleogels as low saturation fat replacers: Physical, rheological and microstructural characteristics. International Journal of Biological Macromolecules, 156, 792–804. https://doi.org/10.1016/j.ijbiomac.2020.04.087
Ni, R., Yan, H., Tian, H., Zhan, P., & Zhang, Y. (2022). Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils. Food Chemistry, 377, 131984. https://doi.org/10.1016/j.foodchem.2021.131984
Norazlina, M. R., Jahurul, M. H. A., Hasmadi, M., Mansoor, A. H., Patricia, M., & Ramlah, M. R. G. (2022). Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter. LWT, 153, 112556. https://doi.org/10.1016/j.lwt.2021.112556
Pangestu, F. A., Palupi, N. S., Wulandari, N., & Supriyadi, D. (2023). Kinetika kristalisasi campuran minyak sawit bebas asam lemak trans untuk produksi margarin. Jurnal Teknologi dan Industri Pangan, 34(1), 37–47. https://doi.org/106066/jtip.2023.34.1.37
Pipoyan, D., Stepanyan, S., Stepanyan, S., Beglaryan, M., Costantini, L., Molinari, R., & Merendino, N. (2021). The effect of trans fatty acids on human health: regulation and consumption patterns. Foods, 10(10), 2452. https://doi.org/10.3390/foods10102452
Peyronel, F., Campos, R., & Marangoni, A. G. (2016). Prevention of oil migration in palm mid fraction and palm olein using a stabilizer rich in behenic acid. Food Research International, 88, 52–60. https://doi.org/10.1016/j.foodres.2016.04.001
Ramadhani, R. A., Riyadi, D. H. S., Triwibowo, B., & Kusumaningtyas, R. D. (2017). Review pemanfaatan design expert untuk optimasi komposisi campuran minyak nabati sebagai bahan baku sintesis biodiesel. Jurnal Teknik Kimia dan Lingkungan, 1(1), 11–16. https://doi.org/10.33795/jtkl.v1i1.5
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Saghafi, Z., Naeli, M. H., Tabibiazar, M., & Zargaraan, A. (2018). Zero‐trans cake shortening: Formulation and characterization of physicochemical, rheological, and textural properties. Journal of the American Oil Chemists' Society, 95(2), 171–183. https://doi.org/10.1002/aocs.12033
Shin, D. M., Yune, J. H., Kim, T. K., Kim, Y. J., Kwon, H. C., Jeong, C. H., Choi, Y. S., & Han, S. G. (2021). Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil. Food Chemistry, 363, 130260. https://doi.org/10.1016/j.foodchem.2021.130260
Talbot, G. (2016). The stability and shelf life of fats and oils. In the stability and shelf life of food. Woodhead Publishing, Inggris, 461–503. https:// doi.org/10.1533/9780857092540.3.683
Tonfack Djikeng, F., Womeni, H. M., Kingne Kingne, F., Karuna, M. S. L., Rao, B. V. S. K., & Prasad, R. B. N. (2018). Effect of sunlight on the physicochemical properties of refined bleached and deodorized palm olein. Food Research, 3(1), 49–56. https://doi.org/10.26656/fr.2017.3(1).209
[WHO] World Health Organization. (2023). WHO updates guidelines on fats and carbohydrates. World Health Organization. https://www.who.int/news/item/17-07-2023-who-updates-guidelines-on-fats-and-carbohydrates [24 September 2023].
Yamoneka, J., Malumba, P., Lognay, G., Blecker, C., & Danthine, S. (2019). Irvingia gabonensis seed fat as hard stock to formulate blends for trans free margarines. LWT, 101, 747-756. https://doi.org/10.1016/j.lwt.2018.11.053
Zhang, Z., Ye, J., Lee, W. J., Akoh, C. C., Li, A., & Wang, Y. (2021). Modification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities. Food Chemistry, 347, 129070. https://doi.org/10.1016/j.foodchem.2021.129070
Zhou, H., Zhang, Z., Lee, W. J., Xie, X., Li, A., & Wang, Y. (2021). Acyl migration occurrence of palm olein during interesterification catalyzed by sn-1, 3 specific lipase. LWT, 142, 111023. https://doi.org/10.1016/j.lwt.2021.111023
[BPOM] Badan Pengawas Obat dan Makanan. (2023). Peraturan Badan Pengawas Obat dan Makanan Nomor 13 Tahun 2023 tentang Kategori Pangan. Jakarta: Badan Pengawas Obat dan Makanan Republik Indonesia.
Beckett, S. T. (2009). Industrial chocolate manufacture and use 4th ed. Wiley-Blackwell, Oxford (UK). https://doi.org/10.1002/9781444301588
Bhandari, S. D., Delmonte, P., Honigfort, M., Yan, W., Dionisi, F., Fleith, M., Iassonova, D., & Bergeson, L. L. (2020). Regulatory changes affecting the production and use of fats and oils: Focus on partially hydrogenated oils. Journal of the American Oil Chemists' Society, 97(8), 797–815. https://doi.org/10.1002/aocs.12366
Cavella, S., Miele, N. A., Fidaleo, M., Borriello, A., & Masi, P. (2020). Evolution of particle size distribution, flow behaviour and stability during mill ball refining of a white chocolate flavouring paste. LWT-Food Science and Technology, 132, 109910. https://doi.org/10.1016/j.lwt.2020.109910
Chikhoune, A., Shashkov, M., Piligaev, A. V., Lee, J., Boudjellal, A., & Martini, S. (2020). Isothermal crystallization of palm oil‐based fats with and without the addition of essential oils. Journal of the American Oil Chemists' Society, 97(8), 861–878. https://doi.org/10.1002/aocs.12378
De Clercq, N., Van Coillie, E., Horemans, B., Duquenne, B., Vandekerckhove, M., Vlaemynck, G., De Meulenaer, B., & Devlieghere, F. (2017). Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings. Food control, 73, 1144–1148. https://doi.org/10.1016/j.foodcont.2016.10.031
De Graef, V., Foubert, I., Smith, K.W., Cain, F.W., Dewettinck, K. (2007). Crystallization behavior and texture of trans-containing and trans-free palm oil based confectionery fats. Journal of Agricultural and Food Chemistry, 55, 10258–10265. https://doi.org/10.1021/jf071967q
Dos Santos, M. T., Gerbaud, V., & Le Roux, G. A. C. (2014). Solid fat content of vegetable oils and simulation of interesterification reaction: Predictions from thermodynamic approach. Journal of Food Engineering, 126, 198–205. https://doi.org/10.1016/j.jfoodeng.2013.11.012
Edwards, W. P. (2009). Caramels, fondants and jellies as centres and fillings. Di dalam: Talbot G, editor. 2009. Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products. Woodhead & CRC Press, Cambridge (UK), 123–151. https://doi.org/10.1533/9781845696436.1.123
Farhoosh, R. (2021). Initiation and propagation kinetics of inhibited lipid peroxidation. Scientific Reports, 11(1), 6864. https://doi.org/10.1038/s4 1598-021-86341-9
Jahurul, M. H. A., Zaidul, I. S. M., Norulaini, N. N., Sahena, F., Abedin, M. Z., Mohamed, A., & Omar, A. M. (2014). Hard cocoa butter replacers from mango seed fat and palm stearin. Food Chemistry, 154, 323–329. https://doi.org/10.1016/j.foodchem.2013.11.098
Kang, C., Zhang, Y., Zhang, M., Qi, J., Zhao, W., Gu, J., Guo, W., & Li, Y. (2022). Screening of specific quantitative peptides of beef by LC–MS/MS coupled with OPLS-DA. Food Chemistry, 387, 132932. https://doi.org/10.1016/j.foodchem.2022.132932
Li, Y., Zhao, J., Xie, X., Zhang, Z., Zhang, N., & Wang, Y. (2018). A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil. Food Chemistry, 255, 405–413. https://doi.org/10.1016/j.foodchem.2018.02.086
Manzocco, L., Calligaris, S., Camerin, M., Pizzale, L., & Nicoli, M. C. (2014). Prediction of firmness and physical stability of low-fat chocolate spreads. Journal of Food Engineering, 126, 120–125. https://doi.org/10.1016/j.jfoodeng.2013.10.042
Mba, O. I., Dumont, M. J., & Ngadi, M. (2015). Influence of palm oil, canola oil and blends on characteristics of fried plantain crisps. British Food Journal, 117(6), 1793–1807. https://doi.org/10.1108/BFJ-04-2014-0155
Monguchi, T., Hara, T., Hasokawa, M., Nakajima, H., Mori, K., Toh, R., Irino, Y., Ishida, T., Hirata, K. I., & Shinohara, M. (2017). Excessive intake of trans fatty acid accelerates atherosclerosis through promoting inflammation and oxidative stress in a mouse model of hyperlipidemia. Journal of Cardiology, 70(2), 121–127. https://doi.org/10.1016/j.jjcc.2016.12.012
Müller, M., & Careglio, E. (2018). Influence of free fatty acids as additives on the crystallization kinetics of cocoa butter. Journal of Food Research, 7(5), 86–97. https://doi.org/10.5539/jfr.v7n5p86
Naeli, M. H., Farmani, J., & Zargaraan, A. (2017). Rheological and physicochemical modification of trans‐free blends of palm stearin and soybean oil by chemical interesterification. Journal of Food Process Engineering, 40(2), e12409. https://doi.org/10.1111/jfpe.12409
Naeli, M. H., Milani, J. M., Farmani, J., & Zargaraan, A. (2020). Development of innovative ethyl cellulose-hydroxypropyl methylcellulose biopolymer oleogels as low saturation fat replacers: Physical, rheological and microstructural characteristics. International Journal of Biological Macromolecules, 156, 792–804. https://doi.org/10.1016/j.ijbiomac.2020.04.087
Ni, R., Yan, H., Tian, H., Zhan, P., & Zhang, Y. (2022). Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils. Food Chemistry, 377, 131984. https://doi.org/10.1016/j.foodchem.2021.131984
Norazlina, M. R., Jahurul, M. H. A., Hasmadi, M., Mansoor, A. H., Patricia, M., & Ramlah, M. R. G. (2022). Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter. LWT, 153, 112556. https://doi.org/10.1016/j.lwt.2021.112556
Pangestu, F. A., Palupi, N. S., Wulandari, N., & Supriyadi, D. (2023). Kinetika kristalisasi campuran minyak sawit bebas asam lemak trans untuk produksi margarin. Jurnal Teknologi dan Industri Pangan, 34(1), 37–47. https://doi.org/106066/jtip.2023.34.1.37
Pipoyan, D., Stepanyan, S., Stepanyan, S., Beglaryan, M., Costantini, L., Molinari, R., & Merendino, N. (2021). The effect of trans fatty acids on human health: regulation and consumption patterns. Foods, 10(10), 2452. https://doi.org/10.3390/foods10102452
Peyronel, F., Campos, R., & Marangoni, A. G. (2016). Prevention of oil migration in palm mid fraction and palm olein using a stabilizer rich in behenic acid. Food Research International, 88, 52–60. https://doi.org/10.1016/j.foodres.2016.04.001
Ramadhani, R. A., Riyadi, D. H. S., Triwibowo, B., & Kusumaningtyas, R. D. (2017). Review pemanfaatan design expert untuk optimasi komposisi campuran minyak nabati sebagai bahan baku sintesis biodiesel. Jurnal Teknik Kimia dan Lingkungan, 1(1), 11–16. https://doi.org/10.33795/jtkl.v1i1.5
Ratnawati, B. D. (2021). Optimasi penggunaan inulin dan spread fat pada cokelat pasta tanpa penambahan gula. [Disertasi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Siswanto, S. (2014). Buku studi diet total: Survei konsumsi makanan individu Indonesia 2014. Lembaga Penerbitan Badan Penelitian dan Pengembangan Kesehatan Kementerian Kesehatan RI, Jakarta.
Saghafi, Z., Naeli, M. H., Tabibiazar, M., & Zargaraan, A. (2018). Zero‐trans cake shortening: Formulation and characterization of physicochemical, rheological, and textural properties. Journal of the American Oil Chemists' Society, 95(2), 171–183. https://doi.org/10.1002/aocs.12033
Shin, D. M., Yune, J. H., Kim, T. K., Kim, Y. J., Kwon, H. C., Jeong, C. H., Choi, Y. S., & Han, S. G. (2021). Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil. Food Chemistry, 363, 130260. https://doi.org/10.1016/j.foodchem.2021.130260
Talbot, G. (2016). The stability and shelf life of fats and oils. In the stability and shelf life of food. Woodhead Publishing, Inggris, 461–503. https:// doi.org/10.1533/9780857092540.3.683
Tonfack Djikeng, F., Womeni, H. M., Kingne Kingne, F., Karuna, M. S. L., Rao, B. V. S. K., & Prasad, R. B. N. (2018). Effect of sunlight on the physicochemical properties of refined bleached and deodorized palm olein. Food Research, 3(1), 49–56. https://doi.org/10.26656/fr.2017.3(1).209
[WHO] World Health Organization. (2023). WHO updates guidelines on fats and carbohydrates. World Health Organization. https://www.who.int/news/item/17-07-2023-who-updates-guidelines-on-fats-and-carbohydrates [24 September 2023].
Yamoneka, J., Malumba, P., Lognay, G., Blecker, C., & Danthine, S. (2019). Irvingia gabonensis seed fat as hard stock to formulate blends for trans free margarines. LWT, 101, 747-756. https://doi.org/10.1016/j.lwt.2018.11.053
Zhang, Z., Ye, J., Lee, W. J., Akoh, C. C., Li, A., & Wang, Y. (2021). Modification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities. Food Chemistry, 347, 129070. https://doi.org/10.1016/j.foodchem.2021.129070
Zhou, H., Zhang, Z., Lee, W. J., Xie, X., Li, A., & Wang, Y. (2021). Acyl migration occurrence of palm olein during interesterification catalyzed by sn-1, 3 specific lipase. LWT, 142, 111023. https://doi.org/10.1016/j.lwt.2021.111023
Authors
PanujuS., SugiyonoS., & HunaefiD. (2024). Optimasi Pencampuran Minyak Nabati Bebas Lemak Trans untuk Cokelat Isian Menggunakan Software Design Expert 13. Jurnal Teknologi Dan Industri Pangan, 35(1), 119-129. https://doi.org/10.6066/jtip.2024.35.1.119
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