Tables index


Effect of Chemical Interesterification on the Physicochemical Characteristics and Fatty Acid Profile of Bakery Shortening Produced from Shea Butter and Fluted Pumpkin Seed Oil Blend

Chibor Bariwere Samuel, Eke-Ejiofor Joy, Kiin-Kabari David Barine

American Journal of Food Science and Technology. 2018, 6(4), 187-194 doi:10.12691/ajfst-6-4-8
  • Table 1. Chemical properties of bakery fat made from Shea butter and Telfairia seed oil blend (Non-interesterified, and chemically interesterified blends)
  • Table 2. Physical properties of Bakers fat made from Shea stearin and Telfairia seed oil blend (non-interesterified, and chemically interesterified)
  • Table 3. Fatty Acid profile of Shea stearin/fluted pumpkin seed oil blend (chemically interesterified, and non-interesterified)