Composition and thermal analysis of binary mixtures of mee fat and palm stearin
Seed fat of Madhuca longifolia known as mee fat (MF) has been considered as a potential plant fat for producing fat mixture to simulate the properties of lard. A study was carried out to evaluate the effect of addition of palm stearin (PS) on the solidification behavior of MF to formulate a mixture...
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| Format: | Article |
| Language: | English |
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Japan Oil Chemists' Society
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/36863/1/Composition%20and%20thermal%20analysis%20of%20binary%20mixtures%20of%20mee%20fat%20and%20palm%20stearin.pdf |
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| author | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Mustafa, Shuhaimi Mat Sahri, Miskandar |
| author_facet | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Mustafa, Shuhaimi Mat Sahri, Miskandar |
| author_sort | Abdul Manaf, Yanty Noorzianna |
| collection | UPM |
| description | Seed fat of Madhuca longifolia known as mee fat (MF) has been considered as a potential plant fat for producing fat mixture to simulate the properties of lard. A study was carried out to evaluate the effect of addition of palm stearin (PS) on the solidification behavior of MF to formulate a mixture to become similar in solidification characteristics of lard. Three fat mixtures were prepared by blending MF with palm stearin PS in different ratios: MF:PS (99.5:0.5), MF:PS (99:1), MF:PS (98:2) (w/w), and identified by the mass ratio of MF to PS. The fat mixtures were compared with lard in terms of their fatty acid and triacylglycerol compositions, differential scanning calorimetric (DSC) thermal profiles and solid fat content (SFC) characteristics. Results showed that there were considerable differences between lard and MF:PS fat mixtures with regard to fatty acid and triacylglycerol compositions. The increasing proportion of PS in MF:PS fat mixtures caused a general increase in SFC at different temperatures with respect to the SFC profile of native MF. Of the three binary mixtures, MF:PS (99:1) was found to show the least difference to lard in terms of SFC values throughout the temperature range. |
| first_indexed | 2024-03-06T08:36:35Z |
| format | Article |
| id | upm.eprints-36863 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:36:35Z |
| publishDate | 2014 |
| publisher | Japan Oil Chemists' Society |
| record_format | dspace |
| spelling | upm.eprints-368632018-05-04T08:35:09Z http://psasir.upm.edu.my/id/eprint/36863/ Composition and thermal analysis of binary mixtures of mee fat and palm stearin Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Mustafa, Shuhaimi Mat Sahri, Miskandar Seed fat of Madhuca longifolia known as mee fat (MF) has been considered as a potential plant fat for producing fat mixture to simulate the properties of lard. A study was carried out to evaluate the effect of addition of palm stearin (PS) on the solidification behavior of MF to formulate a mixture to become similar in solidification characteristics of lard. Three fat mixtures were prepared by blending MF with palm stearin PS in different ratios: MF:PS (99.5:0.5), MF:PS (99:1), MF:PS (98:2) (w/w), and identified by the mass ratio of MF to PS. The fat mixtures were compared with lard in terms of their fatty acid and triacylglycerol compositions, differential scanning calorimetric (DSC) thermal profiles and solid fat content (SFC) characteristics. Results showed that there were considerable differences between lard and MF:PS fat mixtures with regard to fatty acid and triacylglycerol compositions. The increasing proportion of PS in MF:PS fat mixtures caused a general increase in SFC at different temperatures with respect to the SFC profile of native MF. Of the three binary mixtures, MF:PS (99:1) was found to show the least difference to lard in terms of SFC values throughout the temperature range. Japan Oil Chemists' Society 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/36863/1/Composition%20and%20thermal%20analysis%20of%20binary%20mixtures%20of%20mee%20fat%20and%20palm%20stearin.pdf Abdul Manaf, Yanty Noorzianna and Marikkar, Jalaldeen Mohammed Nazrim and Mustafa, Shuhaimi and Mat Sahri, Miskandar (2014) Composition and thermal analysis of binary mixtures of mee fat and palm stearin. Journal of Oleo Science, 63 (4). pp. 325-332. ISSN 1345-8957; ESSN: 1347-3352 https://www.jstage.jst.go.jp/article/jos/63/4/63_ess13193/_article 10.5650/jos.ess13193 |
| spellingShingle | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Mustafa, Shuhaimi Mat Sahri, Miskandar Composition and thermal analysis of binary mixtures of mee fat and palm stearin |
| title | Composition and thermal analysis of binary mixtures of mee fat and palm stearin |
| title_full | Composition and thermal analysis of binary mixtures of mee fat and palm stearin |
| title_fullStr | Composition and thermal analysis of binary mixtures of mee fat and palm stearin |
| title_full_unstemmed | Composition and thermal analysis of binary mixtures of mee fat and palm stearin |
| title_short | Composition and thermal analysis of binary mixtures of mee fat and palm stearin |
| title_sort | composition and thermal analysis of binary mixtures of mee fat and palm stearin |
| url | http://psasir.upm.edu.my/id/eprint/36863/1/Composition%20and%20thermal%20analysis%20of%20binary%20mixtures%20of%20mee%20fat%20and%20palm%20stearin.pdf |
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