Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
The aim of this study was to investigate the thermal properties of bambangan kernel fat (BKF) and palm stearin (PS) blends and their possibility as cocoa butter alternatives. The triglycerides, thermal behaviors, and crystal morphology of the BKF and PS blends were determined using high performance...
| Hauptverfasser: | , , , , , , , , , , |
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| Format: | Artikel |
| Sprache: | English |
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Elsevier
2019
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| Online Zugang: | http://psasir.upm.edu.my/id/eprint/82627/1/Thermal%20properties.pdf |
| _version_ | 1825951581520003072 |
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| author | M. H. A., Jahurul Ping, L. L. Md Shaarani, Sharifudin Hasmadi, M. Mansoor, A. H. Lee, J. S. B. W., Noorakmar Amir, H. M. S. Selamat, Jinap Mohd Omar, A. K. Sarker, Md Zaidul Islam |
| author_facet | M. H. A., Jahurul Ping, L. L. Md Shaarani, Sharifudin Hasmadi, M. Mansoor, A. H. Lee, J. S. B. W., Noorakmar Amir, H. M. S. Selamat, Jinap Mohd Omar, A. K. Sarker, Md Zaidul Islam |
| author_sort | M. H. A., Jahurul |
| collection | UPM |
| description | The aim of this study was to investigate the thermal properties of bambangan kernel fat (BKF) and palm stearin (PS) blends and their possibility as cocoa butter alternatives. The triglycerides, thermal behaviors, and crystal morphology of the BKF and PS blends were determined using high performance liquid chromatography (HPLC), differential scanning calorimetry (DSC), and polarized light microscope (PLM). All the blends had three main triglycerides; namely, 1,3-dipalmitoyl-2-oleoyl-glycerol, 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol, and 1,3-distearoyl-2-oleoyl-glycerol. The melting onset temperatures decreased for both non-stabilized (−8.81 to −16.80 °C) and stabilized fat blends (−14.04 to −22.16 °C), whereas the melting offset temperatures shifted toward high temperatures for both non-stabilized (35.94–50.21 °C) and stabilized fat blends (48.35–53.16 °C) with PS. The crystallization onset temperatures increased for both non-stabilized (14.66–23.78 °C) and stabilized fat blends (15.46–26.89 °C), whereas the offset temperatures decreased with the addition of PS for non-stabilized (−15.68 to −22.02 °C) and stabilized fat blends (−15.73 to −22.38 °C). The stabilized fat blends showed higher melting and crystallization peak temperatures than non-stabilized fat blends. In the study of crystal morphology, the fat blends showed small spherulites with the diameter of 10–100 μm. |
| first_indexed | 2024-03-06T10:32:09Z |
| format | Article |
| id | upm.eprints-82627 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:32:09Z |
| publishDate | 2019 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-826272021-06-10T00:57:06Z http://psasir.upm.edu.my/id/eprint/82627/ Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives M. H. A., Jahurul Ping, L. L. Md Shaarani, Sharifudin Hasmadi, M. Mansoor, A. H. Lee, J. S. B. W., Noorakmar Amir, H. M. S. Selamat, Jinap Mohd Omar, A. K. Sarker, Md Zaidul Islam The aim of this study was to investigate the thermal properties of bambangan kernel fat (BKF) and palm stearin (PS) blends and their possibility as cocoa butter alternatives. The triglycerides, thermal behaviors, and crystal morphology of the BKF and PS blends were determined using high performance liquid chromatography (HPLC), differential scanning calorimetry (DSC), and polarized light microscope (PLM). All the blends had three main triglycerides; namely, 1,3-dipalmitoyl-2-oleoyl-glycerol, 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol, and 1,3-distearoyl-2-oleoyl-glycerol. The melting onset temperatures decreased for both non-stabilized (−8.81 to −16.80 °C) and stabilized fat blends (−14.04 to −22.16 °C), whereas the melting offset temperatures shifted toward high temperatures for both non-stabilized (35.94–50.21 °C) and stabilized fat blends (48.35–53.16 °C) with PS. The crystallization onset temperatures increased for both non-stabilized (14.66–23.78 °C) and stabilized fat blends (15.46–26.89 °C), whereas the offset temperatures decreased with the addition of PS for non-stabilized (−15.68 to −22.02 °C) and stabilized fat blends (−15.73 to −22.38 °C). The stabilized fat blends showed higher melting and crystallization peak temperatures than non-stabilized fat blends. In the study of crystal morphology, the fat blends showed small spherulites with the diameter of 10–100 μm. Elsevier 2019-06 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/82627/1/Thermal%20properties.pdf M. H. A., Jahurul and Ping, L. L. and Md Shaarani, Sharifudin and Hasmadi, M. and Mansoor, A. H. and Lee, J. S. and B. W., Noorakmar and Amir, H. M. S. and Selamat, Jinap and Mohd Omar, A. K. and Sarker, Md Zaidul Islam (2019) Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives. LWT- Food Science and Technology, 107. pp. 64-71. ISSN 0023-6438 https://www.sciencedirect.com/science/article/abs/pii/S0023643819301495 10.1016/j.lwt.2019.02.053 |
| spellingShingle | M. H. A., Jahurul Ping, L. L. Md Shaarani, Sharifudin Hasmadi, M. Mansoor, A. H. Lee, J. S. B. W., Noorakmar Amir, H. M. S. Selamat, Jinap Mohd Omar, A. K. Sarker, Md Zaidul Islam Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives |
| title | Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives |
| title_full | Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives |
| title_fullStr | Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives |
| title_full_unstemmed | Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives |
| title_short | Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives |
| title_sort | thermal properties triglycerides and crystal morphology of bambangan mangifera pajang kernel fat and palm stearin blends as cocoa butter alternatives |
| url | http://psasir.upm.edu.my/id/eprint/82627/1/Thermal%20properties.pdf |
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