Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
Avocado fat is a semi-solid substance with potential functional lipid characteristics. A study was carried out to evaluate the effect of addition of palm stearin and cocoa butter on the solidification behavior of avocado fat to formulate a mixture to become similar to lard. A total of three mixtures...
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| Format: | Article |
| Language: | English |
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Taylor & Francis
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/60523/1/Composition%20and%20thermal%20analysis%20of%20ternary%20mixtures%20of%20avocado%20fat.pdf |
| _version_ | 1796977325444694016 |
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| author | Abdul Manaf, Yanty Noorzianna Marikkar, Mohammed Nazrim Mustafa, Shuhaimi Mat Sahri, Miskandar |
| author_facet | Abdul Manaf, Yanty Noorzianna Marikkar, Mohammed Nazrim Mustafa, Shuhaimi Mat Sahri, Miskandar |
| author_sort | Abdul Manaf, Yanty Noorzianna |
| collection | UPM |
| description | Avocado fat is a semi-solid substance with potential functional lipid characteristics. A study was carried out to evaluate the effect of addition of palm stearin and cocoa butter on the solidification behavior of avocado fat to formulate a mixture to become similar to lard. A total of three mixtures were prepared: avocado fat:palm stearin:cocoa butter (88:7:5), avocado fat:palm stearin:cocoa butter (86:7:7), avocado fat:palm stearin:cocoa butter (84:7:9; w/w), and identified by the mass ratio of avocado fat to palm stearin and cocoa butter. The fat mixtures were compared with lard in terms of the fatty acid and triacylglycerol compositions using gas chromatography and high-performance liquid chromatography, thermal properties using differential scanning calorimetry and solid fat content using p-nuclear magnetic resonance. Although there were considerable differences between lard and the fat mixtures with regard to fatty acid and triacylglycerol compositions, some similarities were seen with regard to thermal properties and solid fat content profile. Of all the fat mixtures, avocado fat:palm stearin:cocoa butter (84:7:9) displayed closer similarity to lard with respect to thermal transitions at –3.59°C and its solid fat content profile showed the least difference to that of lard throughout the temperature range measured. |
| first_indexed | 2024-03-06T09:38:25Z |
| format | Article |
| id | upm.eprints-60523 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:38:25Z |
| publishDate | 2017 |
| publisher | Taylor & Francis |
| record_format | dspace |
| spelling | upm.eprints-605232018-06-07T08:33:08Z http://psasir.upm.edu.my/id/eprint/60523/ Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB) Abdul Manaf, Yanty Noorzianna Marikkar, Mohammed Nazrim Mustafa, Shuhaimi Mat Sahri, Miskandar Avocado fat is a semi-solid substance with potential functional lipid characteristics. A study was carried out to evaluate the effect of addition of palm stearin and cocoa butter on the solidification behavior of avocado fat to formulate a mixture to become similar to lard. A total of three mixtures were prepared: avocado fat:palm stearin:cocoa butter (88:7:5), avocado fat:palm stearin:cocoa butter (86:7:7), avocado fat:palm stearin:cocoa butter (84:7:9; w/w), and identified by the mass ratio of avocado fat to palm stearin and cocoa butter. The fat mixtures were compared with lard in terms of the fatty acid and triacylglycerol compositions using gas chromatography and high-performance liquid chromatography, thermal properties using differential scanning calorimetry and solid fat content using p-nuclear magnetic resonance. Although there were considerable differences between lard and the fat mixtures with regard to fatty acid and triacylglycerol compositions, some similarities were seen with regard to thermal properties and solid fat content profile. Of all the fat mixtures, avocado fat:palm stearin:cocoa butter (84:7:9) displayed closer similarity to lard with respect to thermal transitions at –3.59°C and its solid fat content profile showed the least difference to that of lard throughout the temperature range measured. Taylor & Francis 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/60523/1/Composition%20and%20thermal%20analysis%20of%20ternary%20mixtures%20of%20avocado%20fat.pdf Abdul Manaf, Yanty Noorzianna and Marikkar, Mohammed Nazrim and Mustafa, Shuhaimi and Mat Sahri, Miskandar (2017) Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB). International Journal of Food Properties, 20 (2). pp. 465-474. ISSN 1094-2912; ESSN: 1532-2386 https://www.tandfonline.com/doi/abs/10.1080/10942912.2016.1166130 10.1080/10942912.2016.1166130 |
| spellingShingle | Abdul Manaf, Yanty Noorzianna Marikkar, Mohammed Nazrim Mustafa, Shuhaimi Mat Sahri, Miskandar Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB) |
| title | Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB) |
| title_full | Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB) |
| title_fullStr | Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB) |
| title_full_unstemmed | Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB) |
| title_short | Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB) |
| title_sort | composition and thermal analysis of ternary mixtures of avocado fat palm stearin cocoa butter avo ps cb |
| url | http://psasir.upm.edu.my/id/eprint/60523/1/Composition%20and%20thermal%20analysis%20of%20ternary%20mixtures%20of%20avocado%20fat.pdf |
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