Comparing the thermo-physical characteristics of lard and selected plant fats
A comparison of the thermo-physical properties of lard and plant fats may help to formulate alternative fat substitutes for halal food applications. In this study, plant-based fats, namely avocado butter (Persea americana), cocoa butter (Theobroma cacao L.), palm oil (Elaeis guinensis) and mee fat (...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Cientificas
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/60524/1/60524.pdf |
| _version_ | 1825932206784118784 |
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| author | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Mat Sahri, Miskandar |
| author_facet | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Mat Sahri, Miskandar |
| author_sort | Abdul Manaf, Yanty Noorzianna |
| collection | UPM |
| description | A comparison of the thermo-physical properties of lard and plant fats may help to formulate alternative fat substitutes for halal food applications. In this study, plant-based fats, namely avocado butter (Persea americana), cocoa butter (Theobroma cacao L.), palm oil (Elaeis guinensis) and mee fat (Madhuca longifolia) are compared to lard with respect to the basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) compositions, and melting and solidification behaviors. Although plant fats are completely different from lard with respect to fatty acid and TAG compositions, they share some common thermal features with lard. Based on thermal analysis, lard and plant fats, except cocoa butter, are found to have thermal transitions in both low (< 0 °C) and high (> 0 °C) melting regions of their cooling and melting curves. According to pulse NMR data, mee fat and lard are found to display closely similar solidification profiles in the temperature range of 0-25 °C, while palm oil and lard are found to have similar solidification profiles in the temperature range between 25-40 °C. Hence, the thermo-physical property comparison between plant fats and lard may be useful to formulate a fat blend which simulates the thermal properties of lard. |
| first_indexed | 2024-03-06T09:38:26Z |
| format | Article |
| id | upm.eprints-60524 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:38:26Z |
| publishDate | 2012 |
| publisher | Consejo Superior de Investigaciones Cientificas |
| record_format | dspace |
| spelling | upm.eprints-605242018-06-07T08:33:10Z http://psasir.upm.edu.my/id/eprint/60524/ Comparing the thermo-physical characteristics of lard and selected plant fats Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Mat Sahri, Miskandar A comparison of the thermo-physical properties of lard and plant fats may help to formulate alternative fat substitutes for halal food applications. In this study, plant-based fats, namely avocado butter (Persea americana), cocoa butter (Theobroma cacao L.), palm oil (Elaeis guinensis) and mee fat (Madhuca longifolia) are compared to lard with respect to the basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) compositions, and melting and solidification behaviors. Although plant fats are completely different from lard with respect to fatty acid and TAG compositions, they share some common thermal features with lard. Based on thermal analysis, lard and plant fats, except cocoa butter, are found to have thermal transitions in both low (< 0 °C) and high (> 0 °C) melting regions of their cooling and melting curves. According to pulse NMR data, mee fat and lard are found to display closely similar solidification profiles in the temperature range of 0-25 °C, while palm oil and lard are found to have similar solidification profiles in the temperature range between 25-40 °C. Hence, the thermo-physical property comparison between plant fats and lard may be useful to formulate a fat blend which simulates the thermal properties of lard. Consejo Superior de Investigaciones Cientificas 2012 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/60524/1/60524.pdf Abdul Manaf, Yanty Noorzianna and Marikkar, Jalaldeen Mohammed Nazrim and Mat Sahri, Miskandar (2012) Comparing the thermo-physical characteristics of lard and selected plant fats. Grasas y Aceites, 63 (3). pp. 328-334. ISSN 0017-3495; ESSN: 1988-4214 http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/viewArticle/1387 10.3989/gya.023712 |
| spellingShingle | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Mat Sahri, Miskandar Comparing the thermo-physical characteristics of lard and selected plant fats |
| title | Comparing the thermo-physical characteristics of lard and selected plant fats |
| title_full | Comparing the thermo-physical characteristics of lard and selected plant fats |
| title_fullStr | Comparing the thermo-physical characteristics of lard and selected plant fats |
| title_full_unstemmed | Comparing the thermo-physical characteristics of lard and selected plant fats |
| title_short | Comparing the thermo-physical characteristics of lard and selected plant fats |
| title_sort | comparing the thermo physical characteristics of lard and selected plant fats |
| url | http://psasir.upm.edu.my/id/eprint/60524/1/60524.pdf |
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