| The objectives of this study were to analyze and compare fatty acid composition, slip melting point and gamma-oryzanol content among rice bran oi l shortening, palm shortening, and butter. Three formulas of butter cream were prepared, by varying type of fat at 25%. Then the sensory evaluation were assessed and the percentage difference in volume among the three formulas were measured by measuring the specific volume of butter cream made from rice bran oil shortening, palm shortening and butter blend. Saturated fatty acid, monounsaturated fatty acid, and polyunsaturated fatty acid contents were 35.43±0.03%, and 36.73±0.10%, 27.84±0.13% in rice bran oil shortening, 66.36±0.12%, 28.28±0.04%, 5.36±0.04% in palm shorte ning and 61.49±0.04%, 32.98±0.06%,... |
