Kunakorn Katsri, Paweena Noitup, Punnarong Junsangsree and Riantong Singanusong

pp. 73 - 81

Abstract

The physical, chemical and microbiological properties of hydrogenated palm kernel oil (PKO) and cold-pressed rice
bran oil (RBO) as ingredients in the production of liquid and powdered non-dairy creamer (coffee whitener) were studied.
The mixing ratios between hydrogenated PKO and cold-pressed RBO were statistically designed as 100:0, 90:10, 80:20, 70:30,
60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 0:100. The color and viscosity of the mixtures were investigated. As the ratio of
cold-pressed RBO increased, the color became darker (L*of 93.06 to 86.25) while the viscosity of the mixtures of 20:80, 10:90
and 0:100 (54 cp.) were the highest amongst the ratios tested. The hydrogenated PKO and cold-pressed RBO mixtures were
further chemically tested for fatty acids, γ-oryzanol, α-tocopherol, trans-fat contents and antioxidant activity. There were 10
fatty acids present in hydrogenated PKO with saturated fatty acids being predominant. By contrast, there were only 5 fatty
acids found in cold-pressed RBO with monounsaturated fatty acid being the major fatty acid. γ-Oryzanol and -tocopherol
contents were higher with increasing cold-pressed RBO from 0-100% (0 to 1,155.00 mg/100 g oil and 0.09 to 30.82 mg/100 g oil,
respectively). Antioxidant activity was increased with increasing cold-pressed RBO from 0-100% (9.26 to 94.24%). The pure
hydrogenated PKO contained higher trans-fat content than that of the 90:10 and 80:20 mixtures (2.73, 1.93 and 1.85 mg/100 g
oil, respectively) while no trans-fat was detected in other samples. Therefore, substitution of hydrogenated PKO by coldpressed RBO from 30-100% would offer more nutritional value.

Keywords

• cold-pressed RBO
• hydrogenated PKO
• γ-oryzanol
• fatty acids
• antioxidant activity