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Basal stem rot (BSR) disease caused by the Ganoderma species is a serious problem to the oil palm industry (Idris, 2011; 2012). MPOB has introduced the Integrated Ganoderma Management (IGM) to find solution to the disease (Idris, 2011). Plant nutrients are primary components of disease control in many crops (McMahon, 2012). It was reported that … Read more

Palm mid fraction (PMF), a co-product from fractionation has been established as a major confectionery fats, usually after modification process. Second fractionation process becomes a common activity in the refineries for producing palm olein with iodine value higher than 58. This is to ensure longer clarity life of palm olein on supermarket shelf and in … Read more

Frozen cream puff has been widely commercialised especially in the USA, European countries and Japan. It is one of the popular ready-to-eat food products in these countries. However, frozen cream puff is almost non-existing in Malaysian market. Cream puff (Figure 1) is usually baked and consumed on the same day. On the shelf, it is … Read more

In the production of table margarine, it is important that the oil blend has the right solid fat content (SFC) profile, β’ crystal stability as well as possesses manageable crystallisation rate in order to obtain a good quality table margarine with the desired physical and organoleptic properties, e.g., good spreadabilility and firmness at refrigeration and … Read more

Cake margarine provides lubrication, improve palatability (tenderness or shortness) and good taste to cakes. In the production of cake margarine, it is important that the oil blend has the right solid fat content (SFC) profile, β’ crystal stability as well as possesses manageable crystallisation rate. Main Researcher: Noor Lida Habi Mat DianEmail: nlida@mpob.gov.my