Detection of lard in cocoa butter—its fatty acid composition, triacylglycerol profiles, and thermal characteristics

Detection of lard in cocoa butter—its fatty acid composition, triacylglycerol profiles, and thermal characteristics

The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v) of lard and analyzed using a gas chromatography flame ionization detector, high performa...

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Bibliographic Details
Main Authors:	Azir, Marliana, Abbasiliasi, Sahar, Tengku Ibrahim, Tengku Azmi, Abdul Manaf, Yanty Noorzianna, Sazili, Awis Qurni, Mustafa, Shuhaimi
Format:	Article
Language:	English
Published:	MDPI 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/60522/1/60522.pdf

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