Figures index

From

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
  • Figure 1. Solid fat content – temperature profile of 30:70 blend (Shea stearin: fluted pumpkin seed oil), interesterified and non-interesterified
  • Figure 2. Solid fat content – temperature profile of 40:60 blend (Shea stearin: fluted pumpkin seed oil), interesterified and non-interesterified
  • Figure 3. Solid fat content – temperature profile of 50:50 blend (Shea stearin: fluted pumpkin seed oil), interesterified and non-interesterified
  • Figure 4. Solid fat content – temperature profile of 60:40 blend (Shea stearin: fluted pumpkin seed oil), interesterified and non-interesterified
  • Figure 5. Fatty acid GC Chromatogram of non-interesterified (50:50) Shea stearin/fluted pumpkin seed oil blend.
  • Figure 6. Fatty acid GC Chromatogram of chemically interesterified (50:50) Shea stearin/fluted pumpkin seed oil blend