Enzymatic interesterification of coconut and high oleic sunflower oils for edible film application and sensory evaluation
Moore, Maria Alejandra
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Blends (60:40, 70:30 and 80:20 (w/w)) of coconut (CO) and high oleic sunflower oils (HOSO) were interesterified using immobilized enzyme, Lipozyme® TL IM, to increase the oleic acid content at the sn-2 position. The 60:40 interesterified product (IP6) was used to further investigate the use of IP in edible films based on significant difference in tensile strength, elongation break, and oleic acid content at the sn-2 position. The IP6 was produced on a large scale and fortified with natural tocopherols to prevent lipid oxidation. The emulsion edible film was then coated on a granola bar and monitored over a five-day period. Consumer tests (n=80) showed that there was a difference between the control and test sample and overall liking of 50% of the population was 8.0 on a 9-point hedonic scale. The product has commercial potential in the future as a granola bar binder, especially after minor modifications.