Effect of chemical interesterification on the physicochemical characteristics of bakery shortening produced from palm stearin and Ardeh oil (Sesamum indicum) blends

The purpose of this study was to evaluate the effects of chemical interesterification on the physicochemical properties of bakery shortening produced from a blend of Ardeh oil and palm stearin in different ratios (50:50, 60:40, 75:25, and 90:10). Physicochemical characteristics were investigated on samples. To achieve the suitable slip melting point (SMP) and solid fat content (SFC), special operations (heating, chilling, and stirring) were carried out on bakery shortening. The change in the chemical properties such as peroxide value, iodine value, free fatty acids, and acid value of chemical interesterified and noninteresterified samples was nonsignificant (p > 0.05). The SMP and SFC decreased after interesterification (p > 0.05). The Gompertz function could define SMP (as a function of saturated fatty acid [SFA]) and SFC curve (as a function of (SFA) and temperature) of the interesterified fats with high R2 and low mean absolute error. Practical applications Ardeh oil is one of the natural products of sesame seeds, without any chemical or nonchemical additives. It is rich in α‐tocopherol and very popular in Iran due to the taste and smell. The functional properties of the present study revealed that the interesterified blends of Ardeh oil and palm stearin had the anticipated features to produce trans‐free bakery shortening that can be used for all‐purpose shortening, liquid bread shortening, and pie crust shortening.